响应面法优化牛至粉发酵工艺及其抑菌能力研究

doi:10.16431/j.cnki.1671-7236.2022.12.028

Abstract

Abstract: 【Objective】 The aim of this study was to ferment oregano powder using compound bacteria, in order to enhance its nutritional quality.【Method】 Antimicrobial capacity was used as an evaluation indicator, oregano powder, corn powder and soybean meal powder were used as substrates to optimize the solid-state fermentation process of oregano herb by compound probiotics using the Plackett-Burman experiment, the steepest climb experiment and the central composite experiment in turn.The antibacterial ability, pH, lactic acid content, antioxidant ability, protein content and volatile oil content of fermented oregano were measured.【Result】 The fermentation time, moisture content of substrate and inoculum of lactic acid bacteria were the main effect factors affecting fermentation.The optimal fermentation process was as follows.The composition ratio of the fermentation substrate was oregano meal:corn meal:soybean meal=4:1:5, the inoculum amount of Bacillus subtilis, Bacillus licheniformis and yeast inoculum were all 5×10⁶ CFU/g, lactic acid bacteria inoculum amount was 1.87×10⁷ CFU/g, fermentation temperature was 25 ℃, fermentation time was 130 h, and water content was 46.7%.Under these conditions, the antibacterial ability of fermented oregano against Escherichia coli reached 99.98%.Compared with unfermented oregano, pH of the fermented combination was significantly decreased (P<0.05), the antioxidant capacity was significantly increased (P<0.05), the water-soluble proteins and acid-soluble proteins were significantly increased (P<0.05), and the content of thymol and carvacrol were both significantly increased by more than 40% (P<0.05).Compared with unfermented oregano, the antibacterial ability of fermented oregano against Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, Clostridium perfringens and Vibrio parahaemolyticus was significantly increased(P<0.05).【Conclusion】 After optimizing the fermentation process of oregano powder by response surface method, the contents of active ingredients thymol and carvacrol were significantly increased by more than 40%, and the antibacterial ability and nutritional quality were significantly improved.

Key words: oregano powder; probiotics; fermentation; process optimization; antibacterial ability

CLC Number:

S816.75

LI Yang, ZHU Siming, ZHANG Jianling, ZHENG Yue, CHEN Yingqiang, LUO Dizhou, YU Ting, ZHANG Yanbin, WANG Zhilin. Optimization of Fermentation Process of Oregano Powder by Response Surface Method and Study on Its Antibacterial Ability[J]. China Animal Husbandry and Veterinary Medicine, 2022, 49(12): 4795-4806.

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Optimization of Fermentation Process of Oregano Powder by Response Surface Method and Study on Its Antibacterial Ability

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