四川大学学报（自然科学版）2017，Vol.54Issue(6)：1329-1333,5.DOI:10.3969/j.issn.0490-6756.2017.06.032
麦冬发酵工艺优化及保湿性能研究
The optimization of Ophiopogon japonicus fermentation and the moisture retention
摘要
Abstract
Single factor test was used to adjust fermentation parameters such as the preparation method of fermentation substrate,Ophiopogon japonicus concentration,inoculum,fermentation temperature,fermentation time and rotational speed with the moisture retention of the Ophiopogon japonicus fermentation liquid.Based on response surface methodology,optimized fermentation process parameters of Ophiopogon japonicus was as follows:the fermentation temperature was 30℃,the fermentation time was 2.18 d,and the shaking speed was 0 r/min.The fermentation liquid of Ophiopogon japonicus has good moisturizing properties and can be used in cosmetic raw materials.关键词
嗜酸乳杆菌/发酵工艺优化/麦冬/保湿性Key words
Lactobacillus acidophilus/Fermentation process optimization/Ophiopogon japonicus/Moisture retention分类
医药卫生引用本文复制引用
江南,贺黎铭,许晓燕,余梦瑶,李芳,罗霞..麦冬发酵工艺优化及保湿性能研究[J].四川大学学报（自然科学版）,2017,54(6):1329-1333,5.基金项目
四川省科研院所科技成果转化资金(14010156) （14010156）
四川省青年基金(2016JQ0057) （2016JQ0057）
省科技厅项目(2016GFW0186,2017SZ0024) （2016GFW0186,2017SZ0024）
国家现代农业产业技术体系(川农业[2009]156号) （川农业[2009]156号）
省科技条件平台(15010302). （15010302）
