Biotechnology Bulletin ›› 2023, Vol. 39 ›› Issue (9): 58-70.doi: 10.13560/j.cnki.biotech.bull.1985.2023-0163
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ZHANG Yue-yi(), LAN She-yi(), PEI Hai-run, FENG Di
Received:
2023-02-27
Online:
2023-09-26
Published:
2023-10-24
Contact:
LAN She-yi
E-mail:wsyy262525@126.com;lansy@th.btbu.edu.cn
ZHANG Yue-yi, LAN She-yi, PEI Hai-run, FENG Di. Process Optimization of Multi-strain Fermented Oat Bran and Hair Efficacy Evaluation[J]. Biotechnology Bulletin, 2023, 39(9): 58-70.
水平 Level | 因素 Factor | |||
---|---|---|---|---|
A料液比 Solid-liquid ratio | B温度 Temperature/℃ | C时间 Time/h | D接种量 Inoculation amount/% | |
1 | 1∶5 | 28 | 30 | 2 |
2 | 1∶7.5 | 30 | 36 | 3 |
3 | 1∶10 | 32 | 42 | 4 |
Table 1 Orthogonal experimental design
水平 Level | 因素 Factor | |||
---|---|---|---|---|
A料液比 Solid-liquid ratio | B温度 Temperature/℃ | C时间 Time/h | D接种量 Inoculation amount/% | |
1 | 1∶5 | 28 | 30 | 2 |
2 | 1∶7.5 | 30 | 36 | 3 |
3 | 1∶10 | 32 | 42 | 4 |
试验号 Test number | 因素 Factor | β-葡聚糖得率 β-glucan yield /% | 多肽得率 Peptide yield /% | 综合得率 Comprehensive yield/% | |||
---|---|---|---|---|---|---|---|
A料液比 Solid-liquid ratio | B温度 Temperature/℃ | C时间Time/h | D接种量 Inoculation amount/% | ||||
1 | 1 | 1 | 1 | 1 | 2.012 | 9.519 | 5.765 |
2 | 1 | 2 | 2 | 2 | 3.960 | 11.675 | 7.817 |
3 | 1 | 3 | 3 | 3 | 4.535 | 12.217 | 8.376 |
4 | 2 | 1 | 2 | 3 | 5.525 | 14.003 | 9.764 |
5 | 2 | 2 | 3 | 1 | 6.055 | 14.312 | 10.183 |
6 | 2 | 3 | 1 | 2 | 5.595 | 15.534 | 10.564 |
7 | 3 | 1 | 3 | 2 | 5.825 | 15.621 | 10.723 |
8 | 3 | 2 | 1 | 3 | 5.502 | 13.219 | 9.360 |
9 | 3 | 3 | 2 | 1 | 2.450 | 11.322 | 6.886 |
K1 | 7.319 | 8.750 | 8.563 | 7.611 | |||
K2 | 10.170 | 9.120 | 8.155 | 9.701 | |||
K3 | 8.989 | 8.608 | 9.760 | 9.166 | |||
R | 2.851 | 0.412 | 1.605 | 2.090 |
Table 2 Orthogonal test results and analysis
试验号 Test number | 因素 Factor | β-葡聚糖得率 β-glucan yield /% | 多肽得率 Peptide yield /% | 综合得率 Comprehensive yield/% | |||
---|---|---|---|---|---|---|---|
A料液比 Solid-liquid ratio | B温度 Temperature/℃ | C时间Time/h | D接种量 Inoculation amount/% | ||||
1 | 1 | 1 | 1 | 1 | 2.012 | 9.519 | 5.765 |
2 | 1 | 2 | 2 | 2 | 3.960 | 11.675 | 7.817 |
3 | 1 | 3 | 3 | 3 | 4.535 | 12.217 | 8.376 |
4 | 2 | 1 | 2 | 3 | 5.525 | 14.003 | 9.764 |
5 | 2 | 2 | 3 | 1 | 6.055 | 14.312 | 10.183 |
6 | 2 | 3 | 1 | 2 | 5.595 | 15.534 | 10.564 |
7 | 3 | 1 | 3 | 2 | 5.825 | 15.621 | 10.723 |
8 | 3 | 2 | 1 | 3 | 5.502 | 13.219 | 9.360 |
9 | 3 | 3 | 2 | 1 | 2.450 | 11.322 | 6.886 |
K1 | 7.319 | 8.750 | 8.563 | 7.611 | |||
K2 | 10.170 | 9.120 | 8.155 | 9.701 | |||
K3 | 8.989 | 8.608 | 9.760 | 9.166 | |||
R | 2.851 | 0.412 | 1.605 | 2.090 |
Fig. 4 Comparison of DPPH clearance rate and IC50 under different extraction methods HE: Glucan extract; EE: peptide extract; FE: oat bran fermentation extract. * P <0.05; ** P <0.01; *** P <0.001. The same below
组别 Group | 抑菌种类 Strains | 抑菌圈直径 Antibacterial circle diameter/mm | 最小抑菌浓度(MIC) Minimum inhibitory concentration/(mg·mL-1) |
---|---|---|---|
对照组 Control group | 金黄色葡萄链球菌 | 6.00 | - |
大肠杆菌 | 6.00 | - | |
马拉色菌 | 6.00 | - | |
葡聚糖提取液 Heating extract(HE) | 金黄色葡萄链球菌 | 6.00 | - |
大肠杆菌 | 6.00 | - | |
马拉色菌 | 6.00 | - | |
多肽提取液 Enzymatic extract(EE) | 金黄色葡萄链球菌 | 11.19±0.37 | 100 |
大肠杆菌 | 13.92±0.26 | 100 | |
马拉色菌 | 9.69±0.26 | 50 | |
燕麦麸皮发酵液 Fermentation extract(FE) | 金黄色葡萄链球菌 | 15.05±0.12 | 25 |
大肠杆菌 | 16.05±0.27 | 12.5 | |
马拉色菌 | 13.60±0.37 | 12.5 |
Table 3 Bacteriostatic diameter and minimum inhibitory concentration of different extract
组别 Group | 抑菌种类 Strains | 抑菌圈直径 Antibacterial circle diameter/mm | 最小抑菌浓度(MIC) Minimum inhibitory concentration/(mg·mL-1) |
---|---|---|---|
对照组 Control group | 金黄色葡萄链球菌 | 6.00 | - |
大肠杆菌 | 6.00 | - | |
马拉色菌 | 6.00 | - | |
葡聚糖提取液 Heating extract(HE) | 金黄色葡萄链球菌 | 6.00 | - |
大肠杆菌 | 6.00 | - | |
马拉色菌 | 6.00 | - | |
多肽提取液 Enzymatic extract(EE) | 金黄色葡萄链球菌 | 11.19±0.37 | 100 |
大肠杆菌 | 13.92±0.26 | 100 | |
马拉色菌 | 9.69±0.26 | 50 | |
燕麦麸皮发酵液 Fermentation extract(FE) | 金黄色葡萄链球菌 | 15.05±0.12 | 25 |
大肠杆菌 | 16.05±0.27 | 12.5 | |
马拉色菌 | 13.60±0.37 | 12.5 |
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