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Study on Optimization of fermentation technology of carambola enzyme

Baihua ChenHua LiuQiqi Zheng

Guangzhou College of Technology and Business

摘要:in this paper,a new type of Carambola enzyme was developed from tropical fruit carambola.Through single factor experiment and orthogonal experiment,the mixed fermentation was carried out by using yeast and plant lactobacillus.The effects of the concentration of mixed bacteria,the proportion of mixed bacteria,the fermentation temperature and the fermentation time on the fermentation effect of Carambola enzyme were studied.The results showed that the best technological parameters of Carambola enzyme:feed liquid The ratio is 1:3,the sucrose content is 7%,the concentration of strain is 5%,the proportion of inoculated strain is 1:1,the optimal fermentation temperature is 30 ℃,and the fermentation time is 7 days.After verification,it has certain guiding significance for the development and industrial production of Carambola enzyme products.
会议名称:

2019国际科技创新学术交流大会

会议时间:

2019-12-20

会议地点:

中国广东广州

  • 专辑:

    基础科学; 工程科技Ⅰ辑

  • 专题:

    生物学; 轻工业手工业

  • DOI:

    10.26914/c.cnkihy.2019.097037

  • 分类号:

    TS201.3

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