雪莲菌发酵多穗柯对根皮苷提取得率的影响

摘要

雪莲菌中含有多种对多穗柯发酵过程中有益的优势菌种，本实验采用生物发酵技术用雪莲菌对多穗柯进行发酵，并对天然多穗柯、自然发酵的多穗柯和雪莲菌发酵的多穗柯中的根皮苷进行比较，旨在提高多穗柯中根皮苷的得率，在发酵过程以温度和培养时间为影响因素进行比较分析，最终发现30℃和20 d的雪莲菌发酵的多穗柯中根皮苷得率较高，即雪莲菌发酵多穗柯对根皮苷得率的提高有显著效果。%Saussurea bacteria was a kind of common food fermentation bacteria , which contained a variety of lactic acid bacteria and yeast , including Pichia pastoris , grape bacillus , Lactobacillus and Lactococcus lactis.And these strains also consisted of dominant bacteria in fermentation process of Lithocarpus polystachyusrehd .Bio fermentation technology was applied in the monitoring of Phloridzin content during the responding Saussurea fermentation of Lithocarpus polystachyus Rehd sweet tea , for preliminary inquiry.The Phloridzin content in Lithocarpus polystachyus Rehd sweet tea for Saussurea fermentation , the Phloridzin content in Lithocarpus polystachyus Rehd sweet tea for natural fermentation , and the natural Phloridzin content in Lithocarpus polystachyus Rehd sweet tea were compared .