中国农业科技导报2026，Vol.28Issue(8)：148-155,8.DOI:10.13304/j.nykjdb.2025.0200
生防型农用植物酵素发酵工艺优化
Optimization of Fermentation Process for Biocontrol Agricultural Plant Enzyme
摘要
Abstract
Agricultural plant-based enzymes are multifunctional products prepared through microbial fermentation using plant materials,which have broad applications in agricultural production.However,the fermentation process is limited by substrate variability,inhibitory substances and the sensitivity of microbial strains to environmental changes.To optimize the fermentation process of agricultural plant-based enzymes,a variety of fruits and vegetables were as substrates,mainly adjusting the amount of chili added,and utilized traditional Saccharomyces cerevisiae and Schizosaccharomyces pombe.And the process parameters were optimized through single-factor and orthogonal experiments.The results demonstrated that the quality of the agricultural plant-based enzymes were optimal under the conditions of 40%hot pepper addition,8%inoculum volume and fermentation temperature of 35℃,under this process parameters,the viable bacterial count reached 8.72×10 ⁵ CFU·mL-1,the polysaccharide content was 31.50 mg·g-1,pH was 3.37,and the total acid content was 320.56 mg·L-1.The agricultural plant-based enzymes achieved inhibition rates of 93%and 100%against Fusarium oxysporum and Rhizoctonia solani,respectively.To sum up,the efficient preparation of agricultural plant-based enzymes could be achieved by optimizing strain ratio and process parameters,which provided technical insights for the development of efficient and stable agricultural enzymes.关键词
农用植物酵素/粟酒裂殖酵母/辣椒/正交试验/工艺优化Key words
agricultural plant-based jiaosu/Schizosaccharomyces pombe/hot pepper/orthogonal experiment/process optimization分类
农业科技引用本文复制引用
范一聪,王雨萌,黄辰,赵佳欣,朱康轩,李冠昌,李凭,宋文军..生防型农用植物酵素发酵工艺优化[J].中国农业科技导报,2026,28(8):148-155,8.基金项目
天津市大学生创新创业项目(202410069014) （202410069014）
河北省重点研发计划项目(21327105D). （21327105D）
