Optimization Of Fermentation Conditions For Artificial Bee Bread And Quality Control Requirements

In this paper,the natural bee bread was researched and analyzed,and the microorganisms were isolated from the natural corn bee bread,and the fermented strain of the artificial bee bread was determined to be the dominant lactic acid bacteria isolated from the natural bee bread.The fermentation parameters of worker bee were optimized,and the toxicological experiments were carried out on artificial bee bread.The nutrients in pollen,natural bee and artificial bee were analyzed and the quality standard system of artificial bee was established.The main experimental results are as follows:(1)Twelve microorganisms were isolated from natural corn bee bread,namely Aspergillus versicolor;Rhodotorula;Aspergillus oryzae;Lactobacillus buchneri;Lactobacillus rhamnosus;Lactobacillus acidophilus;Lactobacillus plantarum;Lactococcus garvieae and Bacillus megaterium.(2)The acid-producing ability and antibacterial activity of 7 strains of lactic acid bacteria were tested.The results showed that the acid-producing activity of strain H was the strongest.As a result of measuring the antibacterial activity of the bacteria,7 strains of lactic acid bacteria can inhibit Staphylococcus aureus,and except for the bacteria F,the remaining lactic acid bacteria can inhibit Escherichia coli,and only the bacteria G can inhibit Bacillus subtilis.As a result of measuring the antibacterial activity of the fungus,the bacteria F,G,H,and L all inhibited the brewer's yeast,and the bacteria E,F,H,and J all inhibited Candida.Based on the results of the acid-producing ability and antibacterial activity of the lactic acid bacteria,the strain H was identified as a lactic acid strain with excellent fermentation performance,and the optimum growth temperature of the strain was determined to be 35 ° C,and the optimum pH was 6.(3)The artificial bacteria bee lactic acid bacteria live bacteria count and sensory score were used as evaluation indexes to optimize the fermentation parameters of artificial bee grain small pilot(30L)fermenter.The factors selected were the ratio of material to liquid(m/v),lactic acid bacteria inoculum(v/v),fermentation temperature(°C)and stirring speed(r/min).The Design-Expert 8.0.6 software was used to solve the regression equation and the liquid fermentation parameters of artificial bee grain were determined according to the actual operation level.The optimal fermentation parameters were as follows: the ratio of material to liquid(m/v)was 13%,lactic acid bacteria The inoculum amount(v/v)was 10%,the fermentation temperature was 33 ° C,and the stirring speed of the fermenter was 445 r/min.(4)Toxicological tests were performed on artificial bee bread.In the acute toxicity experiment,no obvious abnormal behavior,signs and death were observed in the mice.The semi-lethal dose of all the experimental groups was greater than 10.00g/kg·BW,which met the standard of the actual non-toxic range of health care products;In the experiment of maximal tolerance of rats,no death was observed after 119 times of the dose of the human body,indicating that artificial bee was safe as a health supplement;in the 28-day feeding experiment,the experimental group was set up.In the low,medium and high dose groups,the doses of the three experimental groups corresponded to 10 times,50 times and 100 times of the recommended doses of the human body.During the experiment,the signs and behaviors of the rats were normal and there was no death,and artificial bees were found.The grain had a slight promoting effect on the growth of rat body weight.The analysis of blood biochemical parameters of rats showed that artificial bee grain had no significant effect on the blood biochemical parameters of rats.The biochemical examination of each experimental group and control rats was normal.Within the range of reference values,it was found that the artificial bee diet had no significant negative effects on the gastrointestinal,testis and ovary of rats.(5)The total sugar,crude fat,total protein and amino acid content of pollen,natural bee and artificial bee were measured.The results showed that the nutrient composition of bee grain was significantly increased compared with pollen,and artificial fermentation of bee grain The nutrient content is higher than that of natural bee.The specific result is: the total sugar content of artificial bee grain is 46.8%,the crude fat content is 5.12%,the crude protein content is 24.3%,and the total amino acid content is 12.952/100 g.The results show that artificially fermented bee bread has high nutritional value.(6)The quality control requirements of artificial bee bread were put forward,and the control requirements for raw and auxiliary materials requirements,environmental facilities,efficacy components,sensory indicators,nutritional indicators,health indicators,experimental methods and inspection rules of artificial bee bread were put forward.