Citation: | YAO Fang, ZHANG Wei, XU Haixiang, WANG Hailan, GUAN Peng. Optimized the Process of Enzymes Coupled with Lactobacillus plantarum and Saccharomyces cerevisiae to Ferment Ginkgo Seeds by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(4): 77-85. DOI: 10.13386/j.issn1002-0306.2020050116 |
[1] |
Wang H Y,Zhang Y Q. The main active constituents and detoxification process of Ginkgo biloba seeds and their potential use in functional health foods(Review)[J]. Journal of Food Composition and Analysis,2019,83:103247.
|
[2] |
Wu C E,Jia S Q,Fan G J,et al. Purification and identification of novel antioxidant peptides from enzymatic hydrolysate of Ginkgo biloba seed proteins[J]. Food Science and Technology Research,2013,19(6):1029-1035.
|
[3] |
Hyun K. Hypocholesterolemic effect of Ginkgo biloba seeds extract from high fat diet mice[J]. Biomedical Science Letters,2017,23(2):138-143.
|
[4] |
周晓辉,王瑱,邱立娟,等.银杏果提取物抗氧化及抗菌研究[J]. 时珍国医国药,2018,29(3):577-580.
|
[5] |
Shugo H,Yumi K,Toshikazu S,et al. Anti-obesity effect of ginkgo vinegar,a fermented product of ginkgo seed coat,in mice fed a high-fat diet and 3T3-L1 preadipocyte cells[J]. Nutrients,2020,12(1):230.
|
[6] |
黄文,谢笔钓,王益,等.白果蛋白质的分离、纯化、理化特性及其抗氧化活性研究[J]. 中国农业科学,2004(10):1537-1543.
|
[7] |
Huang W,Deng Q C,Xie B J. Purification and characterization of an antioxidant protein from Ginkgo biloba seeds[J]. Food Research International,2010,43(1):86-94.
|
[8] |
Guo Na,Song Xin-Rui,Kou Ping,et al. Optimization of fermentation parameters with magnetically immobilized Bacillus natto on ginkgo seeds and evaluation of bioactivity and safety[J]. LWT-Food Science & Technology,2018,97:172-179.
|
[9] |
Y Niu,J F Zhang,X L Wan,et al. Effect of fermented Ginkgo biloba leaves on nutrient utilisation,intestinal digestive function and antioxidant capacity in broilers[J]. British Poultry Science,2019,60(1):47-55.
|
[10] |
Wang Yuchen,Tao Yang,Zhang Xinyan,et al. Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria:A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics[J]. Process Biochemistry,2019,76:25-33.
|
[11] |
任金玫.发酵法脱除银杏酸效应的研究[D].西安:陕西科技大学,2015.
|
[12] |
De F I,Pinon N,Maubois J L,et al. The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation[J]. International Journal of Food Microbiology,2009,129(1):37-42.
|
[13] |
段小果,李博,贺银凤.乳酸菌与酵母菌共生机理的研究进展[J]. 微生物学通报,2017,44(8):1988-1995.
|
[14] |
周昊,王成章,叶建中,等.混菌固态发酵银杏叶渣生产蛋白饲料的研究[J]. 饲料工业,2014(S1):90-95.
|
[15] |
Xiaoyan Liu,Guanjun Cao,Qin Wang,et al. The effect of Bacillus coagulans-fermented and nonfermented Ginkgo biloba on the immunity status of broiler chickens[J]. Journal of Animal Science,2015,93(9):3384-3394.
|
[16] |
柳荫,吴凤智,陈龙,等.考马斯亮蓝法测定核桃水溶性蛋白含量的研究[J]. 中国酿造,2013,32(12):131-133.
|
[17] |
王希.大麦多糖的提取及其生物活性研究[D].镇江:江苏大学,2008.
|
[18] |
王荞薇,谢媛媛,王义明,等.银杏叶中银杏酚酸类成分含量测定方法研究[J]. 中国药学杂志,2015,50(2):167-173.
|
[19] |
祝莹.苦瓜冻干超微粉对代谢综合征的干预作用研究[D].镇江:江苏大学,2013.
|
[20] |
姚芳,肖香,董英.大麦乳酸菌发酵液粉中多酚的提取及其抗氧化性研究[J]. 食品工业科技,2017,38(10):211-216.
|
[21] |
马琦媛.不同发酵对小米中植酸、氨基酸和矿物质消化率的影响[D].北京:中国农业大学,2013.
|
[22] |
Bartolome B,Gòmez-Cordovés C. Barley spent grain:Release of hydroxycinnamic acids(ferulic and p-coumaric acids)by commercial enzyme preparations[J]. Journal of the Science of Food and Agriculture,1999,79(3):435-439.
|
[23] |
陈东方.酶解提高燕麦粉抗氧化活性的作用机制[D].咸阳:西北农林科技大学,2016.
|
[24] |
熊涛,黄锦卿,宋苏华,等.植物乳杆菌发酵培养基的优化及其高密度培养技术[J]. 食品科学,2011,32(7):262-268.
|
[25] |
薛淑龙,范昊安,陈小伟,等.竹叶酵素发酵过程中代谢产物及抗氧化活性的变化[J]. 现代食品科技,2019,35(5):228-235
,174.
|
[26] |
刘巧林.液态发酵茶工艺参数及相关酶活性的研究[D]. 成都:四川农业大学,2007.
|
[27] |
郭宏垚,李冬,雷雄,等.花椒多酚提取工艺响应面优化及动力学分析[J]. 食品科学,2018,39(2):247-283.
|
[28] |
Zhou H,Wang C Z,Ye J Z,et al. Solid-state fermentation of Ginkgo biloba L. residue for optimal production of cellulase,protease and the simultaneous detoxification of Ginkgo biloba L. residue using Candida tropicalis and Aspergillus oryzae[J]. European Food Research and Technology,2015,240(2):379-388.
|
[29] |
Ganzle M G,Vermeulen N,Vogel R F. Carbohydrate,peptide and lipid metabolism of lactic acid bacteria in sourdough[J]. Food Microbiology,2007,24(2):128-138.
|
[30] |
刘慧菊,韩丽娟,乔杨波,等.不同微生物液态发酵对蚕豆蛋白营养价值及功能特性的影响[J]. 食品与发酵工业,2020,46(4):65-71.
|
[31] |
Wang Jun,Wang Chun-Jie,Zhao Wen-Yong,et al. Studies on the extracting technology of flavones in ginkgo leaves assisted by microwave[J]. Advance Journal of Food Science and Technology,2016,10(4):254-256.
|
1. |
刘非凡,温纪平,展小彬,石松业,李柯新,唐浩洁. 冷等离子体处理在食品中的应用研究进展. 食品研究与开发. 2024(12): 181-188 .
![]() | |
2. |
闵照永. 等离子体活化水及微波协同处理对鲜湿面片特性的影响. 食品科技. 2024(06): 180-186 .
![]() | |
3. |
高婷,尹凯静,邵栋梁,赵丹丹,戴文娜. 低温等离子体技术杀灭食源性致病菌的研究进展. 农产品加工. 2024(14): 100-103 .
![]() | |
4. |
方镇洲,杨体园,赵玲艳,邓洁红. 低温等离子体处理对华容大叶芥菜贮藏品质的影响. 食品安全质量检测学报. 2024(20): 257-262 .
![]() | |
5. |
张腾,江昊. 超声渗透等离子活化水对香蕉切片鲜切品质的影响. 包装工程. 2023(05): 65-74 .
![]() | |
6. |
萧文宇,吴迅,黄显斌,李玲,何志平,郭俭. 低温等离子体活化水对蓝莓表面微生物抑制作用及其贮藏品质的影响. 食品工业科技. 2023(08): 359-365 .
![]() | |
7. |
颜心怡,李锦晶,李赤翎,吴金鸿,俞健,王发祥,刘永乐,李向红. 冷等离子体技术对食品组分的影响及其作用机制. 食品工业科技. 2023(12): 445-454 .
![]() | |
8. |
李芮,宋雅琪,周丹丹,屠康. 等离子体活化水对鲜切莲藕杀菌及保鲜的影响. 食品与生物技术学报. 2023(10): 30-40 .
![]() | |
9. |
田方,徐咏菁,孙志栋,周琦,王志远,华镇南,蔡路昀. 低温等离子体处理对鲜切猕猴桃片微观结构及理化特性的影响. 食品与发酵工业. 2023(21): 167-174 .
![]() | |
10. |
赵莹,严龙飞,严文静,章建浩. 低温等离子体活化水与介质阻挡放电联合处理对草莓冷杀菌效果及品质的影响. 食品科学. 2022(17): 105-116 .
![]() | |
11. |
韩扬,朱成志,李沁雨,李立,马新新,赵志军,包怡红. ε-聚赖氨酸复合保鲜剂对鸡毛菜品质及微生物的影响. 食品与发酵工业. 2022(18): 205-212 .
![]() | |
12. |
白亚龙,廖小艳,崔妍. 消除鲜食生菜中细菌污染的研究进展. 食品科学. 2022(19): 367-374 .
![]() | |
13. |
相启森,张嵘,杜桂红,王利敏,蒋爱民. 等离子体活化水对沙门氏菌的灭活作用及机制研究. 食品工业科技. 2021(08): 138-143 .
![]() | |
14. |
翟娅菲,田佳丽,相启森,禹晓,申瑞玲,王章存. 非热加工技术在果蔬保鲜中的应用. 食品工业. 2021(05): 327-332 .
![]() |