功能性微生物酵素产品的研究进展-赵芳芳

2016427343283DOI10．13995/j．cnki．11－1802/ts．20160704611232*131001423100233310058、、、、、、。、、、。[e-mail]。2016－01－212016－03－21、、、、、1。、、。、2。、、、。、、、。1。3－7。ＲEISS8－9。CHU10DPPH。1130.4%Gly、Cys、Met、Phe、Pro。12D--14。MA13。SIEVEＲS9。220。、、。12Saccharomycespastorianus-FOODANDFEＲMENTATIONINDUSTＲIES2842016Vol.42No.7Total343Hansen、SchizosaccharomycespombeLind-ner、Acetobacterxylinum、Lactobacillus、Acidomonas-mnethanolica。AI134Zygosaccharomycesbai-lii、Schizosaccharomycespombe、Klocekera、Candidacrusei。1482Pichiaguilliermondii3Debaryomyceshansenii3Cryptococcusalbidus。15Gluconobacterliquefaciens、Acetobacterxylinum、Acetobacterketo-genum、Acetobacteraceti、Bacteriumgluconicum、Acetobacterxyli-noides、AcetobactersuboxydansAcetobacterpasteurianus。11。3、、、。。16、、35±2℃5%1∶110%150%8%2h2.62mg/g。1730℃60d2∶124%6%1%。18、0.02%～0.05%pH2.2～5.530～50℃1.5～4h0.05%～0.2%18～25℃7～15d0.05%～0.1%30～40℃10～30d。22、20.1～0.2μm。19、1%～10%1～61%～10%1～61%～10%0.01%～0.1%、、0.01%～0.1%21～3。44.1、、20。。21、。22、、αα--β-300U/mL。20、、3。4.2232016427343285。24－25、、SephadexG-502。26。27、。60μL。4.3。。、、、。。28。JAYABALAN29。14、。3。。ＲICE-EVANS30－31、i3-ii23-3-4-iii。。4.432IL-1IL-2MTTNK。IL-1IL-2NKP＜0.01。4.533、。6HCKP＜0.058P＜0.01HCKP＜0.01HCKP＜0.0132.2%、46.61%33.81%HCKP＜0.014.75%、5.56%7.11%。34。CO。100～1000mg/L2h89.02～431.16mg/L5～200mg/LNaNO220min52.3～376.1mg/m3NO。5、、、、SOD、、、FOODANDFEＲMENTATIONINDUSTＲIES2862016Vol.42No.7Total343、。、。。、、、。1．J．201039342－44．2·．M．1998．3FELICIOJDＲOSSIMHPAＲKHＲetal．Bifla-vonoidsfromOurateamultifloraJ．Fitoterapia2001724453－455．4ＲOSSJAKASUMCM．DietaryflavonoidsBioavailabili-tymetaboliceffectsandsafetyJ．AnnualＲeviewsofNutrition200222119－34．5KLIMCZAKIMALECKAMSZLACHTAMetal．EffectofstorageonthecontentofpolyphenolsvitaminCandtheantioxidantactivityoforangejuicesJ．JournalofFoodCompositionandAnalysis2007204313－322．6SEＲＲANOJGONIISAUＲA-CALIXTOF．Foodantioxi-dantcapacitydeterminedbychemicalmethodsmayunder-estimatethephysiologicalantioxidantcapacityJ．FoodＲesearchInternational200740115－21．7TADHANIMBPATELVHSUBHASHＲ．Invitroan-tioxidantactivitiesofSteviarebaudianaleavesandcallusJ．JournalofFoodCompositionandAnalysis2007204323－329．8ＲEISSJ．InfluenceofdifferentsugarsonthemetabolismoftheteafungusJ．ZeitschriftfurLebensmitteluntersu-chungandForschung19941983258－261．9SIEVEＲSMLANINICWEBEＲAetal．MicrobiologyandfermentationbalanceinkombuchabeverageobtainedfromateafungusfermentationJ．SystemsAppliedMi-crobiology1995184590－594．10CHUSCCHENC．EffectsoforiginsandfermentationtimeontheantioxidantactivitiesofkombuchaJ．FoodChemistry2006983502－507．11．、D．2007．12．J．20042512147－151．13MACHOI．Effectsofsaccharidesandincubationtempera-tureonpHandtotalacidityoffermentedblackteawithteafungusJ．KorenJournalofFoodScienceandTech-nology1996283405－410．14．、D．2013．15LIUCHHSUWHLEEFLetal．TheisolationandidentificationofmicrobesfromafermentedteabeverageHaipaoandtheirinterationsduringHaipaofermentationJ．FoodMicrobiology1996136407－415．16．J．20072810111－113．17．J．2015512105－108．18．ZL201010254065．0P．2010．19．ZL200810013431．6P．2008．20．J．2008337193－196．21．、J．20082981588－1591．22．J．2009343192－196．23．J．2008312890－891．24．J．2000276424－426．25．J．200022116－19．26．J．19999622－25．27．J．200422173－75．28HALLIWELLBGUTTEＲIDGEJMC．FreeradicalsinbiologyandmedicineJ．JournalofFreeＲadicalsinBi-ology＆Medicine199914331－332．29JAYABALANＲSUBATHＲADEVIPMAＲIMUTHUSetal．Changesinfree-radicalscavengingabilityofkom-2016427343287buchateaduringfermentationJ．FoodChemistry20081091227－234．30ＲICE-EVANSCAMILLEＲNJBOLWELLPGetal．TherelativeantioxidantactivitiesofplantderivedpolyphenolicflavonoidsJ．FreeＲadicalＲesearch1995224375－383．31ＲICE-EVANSCAMILLEＲNJPAGANGAG．Struc-tureantioxidantactivityrelationshipofflavonoidsandphe-nolicacidsJ．FreeＲadicalBiologyandMedicine1996207933－956．32．J．2007182378－379．33．J．2010421－24．34．NOJ．200929289－94．ＲesearchprogressonfunctionalmicrobialfermentproductZHAOFang-fang1MOYa-wen1JIANGZeng-liang23MAOJian-wei2*1CollegeofChemicalEngineeringZhejiangUniversityofTechnologyHangzhou310014China2SchoolofBiologicalandChemicalEngineeringZhejiangUniversityofScienceandTechnologyHangzhou310023China3CollegeofBiosystemsEngineeringandFoodScienceZhejiangUniversityHangzhou310058ChinaABSTＲACTMicrobialnatural－fermentisafunctionalmicrobialfermentproductproducedbyfermentingoneormorefreshvegetablesfruitsmushroomChineseherbalmedicineandotherrawmaterialswhichcontainsavarietyofbeneficialmicroorganismsandisrichinvitaminsenzymesmineralssecondarymetabolitesandothernutritionalingredients．Itpossessesantioxidantantibacterialandanti－inflammatoryfunction．Inthispapertheresearchpro-gressonfermentmechanismfermentstraintraditionaltechnologyfunctionalcompositionandbiologicalactivityofmicrobialnatural－fermentwasexpoundedwhichprovidedatheoreticalsupportforefficientdirecteddevelopmentoffunctionalnatural－fermentproductsanditsindustrialization．Keywordsmicrobialnatural-fermentfermentmechanismstraintechnologyfunctionalcomposition