饲料研究2024，Vol.47Issue(8)：97-102,6.DOI:10.13557/j.cnki.issn1002-2813.2024.08.018
无花果叶发酵条件优化及其对活性成分含量的影响
Optimization of fermentation conditions of fig leaves and its effect on content of active ingredients
摘要
Abstract
In order to improve the extraction rate of active components in fig leaves,the fermentation of fig leaves by bacterial enzyme was studied.A strain of Stenotrophomonas maltophilia was isolated from fresh,frozen,and dried fig leaves using fig leaves as the sole carbon source.It was found that the coumarin content of fermented fig leaves was higher than that of unfermented fig leaves.Therefore,this bacterium strain was selected as the fermentation strain in this experiment.After fermentation for two days,the coumarin and terpenes contents in the fermentation broth were determined by colorimetry,and the culture conditions were optimized by single factor and orthogonal experiments.The results showed that the optimal fermentation mode was bacterial-enzyme co-fermentation,the optimal precursor was 8 mg/L of L-phenylalanine,the additional carbon source was 2 g/L maltose,the optimum nitrogen source was ammonium sulfate+peptone mixture of 3 g/L,and the optimum ratio of cellulase and pectinase was 1:2.At the optimization condition,the contents of coumarins,terpenoids,flavonoids,and polysaccharides in the fermentation broth of fig leaves were increased by 92.66％,59.40％,44.68％,and 42.84％respectively.The content of polyphenols was 4.24 times higher than that before optimization.The study indicates that fig leaves fermentation can increase the content of its active components,and the study provides a basis for the development and utilization of fig leaves as a new feed additive.关键词
无花果叶/嗜麦芽寡养单胞菌/优化培养/活性成分Key words
fig leaves/Stenotrophomonas maltophilia/optimization culture/active components分类
农业科技引用本文复制引用
董华恒,陈营..无花果叶发酵条件优化及其对活性成分含量的影响[J].饲料研究,2024,47(8):97-102,6.基金项目
烟台市重点研发计划(项目编号:2018ZDCX018) （项目编号:2018ZDCX018）
