Chapter 7 Conclusion, Innovation And Outlook
Oct 31, 2024
Chapter 7 Conclusion, Innovation and Outlook
7.1 Conclusion
7.1.1 Optimal Combination Ratio of Selected Bacteria
Using the sensory evaluation score as an indicator, select the ratio that can make the sensory evaluation score the highest. First, a single-strain experiment was conducted. After the enzyme liquid was sterilized, pure bacteria were inoculated. It was found that Aspergillus oryzae, yeast, thermophilic Streptococcus, and Lactobacillus bulgaricus all played a good role in the sensory evaluation of the enzyme. Secondly, the inoculation amount of one of the bacteria was changed through a single-factor experiment to obtain the relationship between the four strains with different inoculation amounts and the sensory evaluation. Finally, based on the results of the single-factor experiment, an orthogonal experiment was designed to obtain the optimal ratio of bacteria.
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(1) Single-strain inoculation experiment
After the apple enzyme was naturally fermented for one month, it was sterilized at high temperature and high pressure, and then inoculated with Aspergillus oryzae, yeast, thermophilic Streptococcus, and Lactobacillus bulgaricus. The experimental results showed that the sensory evaluation of the enzyme was higher than that of the blank control group when these four strains were inoculated alone.
(2) Single factor test
Under the experimental conditions, the effects of different inoculation amounts of Aspergillus oryzae, yeast, thermophilic Streptococcus and Bulgarian Lactobacillus on the sensory evaluation of the enzyme were investigated. The results showed that the sensory evaluation score of the enzyme was the highest when the inoculation amount of Aspergillus oryzae was 2.0%, the inoculation amount of yeast was 1.0%, the inoculation amount of thermophilic Streptococcus was 1.5% and the inoculation amount of Lactobacillus Bulgarian was 1.0%.
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(3) Orthogonal test
On the basis of not changing other process conditions, the inoculation amount of one of the strains was changed, and the relationship between the four strains with different inoculation amounts and sensory evaluation under single factor conditions was obtained. According to the results of the single factor test, an orthogonal test was designed to obtain the optimal ratio of strains, that is, when the inoculation amount of Aspergillus oryzae was 1.5%, the inoculation amount of yeast was 1.0%, the inoculation amount of thermophilic Streptococcus was 1.0% and the inoculation amount of Lactobacillus Bulgarian was 1.0%, the sensory evaluation score of the enzyme was the highest, with a maximum of 92.3 points.
7.1.2 Antioxidant activity of apple enzyme
The total phenol content, reducing power, and scavenging ability of superoxide radicals, DPPH radicals, ABTS radicals, and hydroxyl radicals of the experimental group enzyme increased with the increase of concentration. The scavenging ability of the apple enzyme in the experimental group for superoxide anion radicals, DPPH radicals, and ABTS radicals was better than that in the control group; the enzyme in the control group had a particularly good scavenging ability for hydroxyl radicals; in general, the free radical scavenging ability of the experimental group was higher than that of the control group.
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7.1.3 Changes in the antioxidant activity of enzymes during fermentation
With the extension of fermentation time, the changing trends of various antioxidant active components in the fermentation broth of the experimental group and the control group were different, and the changes were complex and varied, depending on whether the strains were added and the fermentation raw materials themselves. In general, the total phenol content, reducing power, and free radical scavenging ability of the enzyme generally showed an upward trend. (1) Compared with the unadded strains, the total phenol content of the fermented apple enzyme increased by 15% on the 60th day, the reducing power increased by 1.8%, the superoxide anion radical scavenging ability increased by 36.55%, the hydroxyl radical scavenging ability decreased by 4.27%, the DPPH· radical scavenging rate increased by 59%, and the ABTS radical scavenging ability increased by 3.10%. (2) Compared with the unadded strains, the total phenol content of the fermented pear enzyme increased by 10.17%, the reducing power increased by 4.90%, the superoxide anion radical scavenging ability increased by 5.44%, the hydroxyl radical scavenging ability increased by 2.67%, the DPPH· radical scavenging rate increased by 39.78%, and the ABTS radical scavenging ability increased by 6.84%. (3) Compared with the fermentation without citrus enzyme, the total phenol content increased by 30.85%, the reducing power increased by 17.57%, the superoxide anion free radical scavenging ability increased by 7.46%, the hydroxyl free radical scavenging ability increased by 6.26%, the DPPH free radical scavenging rate increased by 38.08%, and the ABTS free radical scavenging ability increased by 4.76% on the 60th day of fermentation.
