药学研究2024，Vol.43Issue(4)：346-351,6.DOI:10.13506/j.cnki.jpr.2024.04.007
淡豆豉的多菌种协同发酵工艺优化
Study on processing optimization of multi-strain synergistic fermentation of Semen Sojae Praeparatum
摘要
Abstract
Objective To optimize the co-fermentation process by multiple strains(Bacillus circulans,Aspergillus ni-ger,Rhizopus arrhizus)of Semen Sojae Praeparatum,and to provide reference for the improvement and innovation of the fer-mentation process of Semen Sojae Praeparatum.Methods Investigated the fermentation time,fermentation temperature,pro-portion of mixed strains and inoculation amount,using the content of daidzein,glycitein,genistein and total flavonoids as e-valuating index.The synergistic fermentation process of multi-strains was optimized by single factor investigation.Results The optimum conditions of multi-strain co-fermentation of Semen Sojae Praeparatum were as follows:fermented Semen Sojae Praeparatum for 8 d under the temperature of 30℃,while the inoculation ratio was Bacillus circulans∶Aspergillus niger∶Rhizopus arrhizus=1∶2∶1 and the inoculation amount was 5%.Conclusion The co-fermentation process of multi-strains of Semen Sojae Praeparatum can avoid the interference of miscellaneous bacteria and facilitate the standardization of the process.It can provide reference for the improvement and innovation of Semen Sojae Praeparatum process and the research of multi-strains co-fermentation process of traditional Chinese medicine.关键词
淡豆豉/多菌种协同发酵/工艺优化/环状芽孢杆菌/黑曲霉/少根根霉Key words
Semen Sojae Praeparatum/Multi-strain co-fermentation/Process optimization/Bacillus circulans/Aspergillus niger/Rhizopus arrhizus分类
中医学引用本文复制引用
隋利强,王苏贵,曹冬英,谢思静,王欣,徐伟..淡豆豉的多菌种协同发酵工艺优化[J].药学研究,2024,43(4):346-351,6.基金项目
福建省科技厅引导性项目(No.2021Y0036) （No.2021Y0036）
