CAJ | 학술논문

植物酵素是以药食同源物品、蔬菜、水果、菌类等为主要物料，经酵母菌、乳酸菌和醋酸菌多菌复合进行发酵制成的特殊风味饮料。为了解植物酵素发酵过程中，中药发酵基质在酵母菌、乳酸菌和醋酸菌的转化情况，为生产过程中控制产品的质量提供依据，对发酵过程中的酵母菌、乳酸菌和醋酸菌的数量进行检测，同时对总糖、还原糖、酸度、pH等理化指标跟踪检测分析，以及对发酵前后挥发性成分进行了分析。结果表明：酵母菌、乳酸菌和醋酸菌在发酵过程中互利共生，此消彼长，最终乳酸菌占优势；还原糖在发酵8～12h上升，然后下降，总糖、还原糖、酸度和pH在发酵36h均趋于稳定；中药经发酵后酯和酸的种类和含量比较明显地升高，酚类的含量明显提高。
식물효소시이약식동원물품、소채、수과、균류등위주요물료，경효모균、유산균화작산균다균복합진행발효제성적특수풍미음료。위료해식물효소발효과정중，중약발효기질재효모균、유산균화작산균적전화정황，위생산과정중공제산품적질량제공의거，대발효과정중적효모균、유산균화작산균적수량진행검측，동시대총당、환원당、산도、pH등이화지표근종검측분석，이급대발효전후휘발성성분진행료분석。결과표명：효모균、유산균화작산균재발효과정중호리공생，차소피장，최종유산균점우세；환원당재발효8～12h상승，연후하강，총당、환원당、산도화pH재발효36h균추우은정；중약경발효후지화산적충류화함량비교명현지승고，분류적함량명현제고。
Plant enzyme is the special flavor drink that Chinese traditional medicine is fermented the main by yeast, lactic acid bacteria and acetic acid bacteria. In order to understand the transformation by yeast, lactic acid bacteria and acetic acid bacteria,and to provide the basis for controlling the quality, the number of lactic acid bacteria and acetic acid bacteria and yeast were detected in this article, meanwhile the physical and chemical indicators such as Total sugar, reducing sugar, acidity, pH were detected, And the volatile components were analyzed before and after fermentation. The results show that Yeast, lactic acid bacteria and acetic acid bacteria were mutualism during fermentation, finally lactic acid bacteria was dominant; Reducing sugar increased in fermentation of 8~12h and then decreased, total sugar, reducing sugar, acidity and pH were stable in fermentation of 36h;the type and content of acid and ester were significantly increased, the content of phenols increase obviously.