摘要：作为一种新型的健康产品，酵素的功能性引起了国内外关注，然而其在化妆品中应用还比较少。本研究以苹果汁为原料，研究了水果酵素发酵的菌种筛选、发酵最佳工艺条件，并对发酵完的酵素产品进行了抗氧化性测试和对痤疮丙酸杆菌的抑菌测试。通过单因素和响应面优化，得到最佳苹果酵素发酵工艺参数为：苹果汁pH为6.0，克鲁维酵母和植物乳杆菌1:1共生发酵，发酵温度为28.5℃，接种量为2.80%，发酵时间为22h。二次发酵恶臭醋酸杆菌接种量为8%，发酵温度为33℃，发酵时间为24h。制得的酵素对痤疮丙酸杆菌有抑菌能力，最小抑菌浓度为10%；酵素对DPPH·的清除率IC50为0.43%，抗氧化性强。48655

毕业论文关键词： 酵素；发酵工艺优化；痤疮丙酸杆菌；抑菌测试；抗氧化性

Optimization of fermentation process and inhibition of Propionibacterium acnes by fermented juice

Abstract：As a newly developed healthy product, the fermented juice has been attaced much attention by people in domestic and abroad, but the application of fermented juice in cosmetics is limited. In this experiment, apple juice was used as raw material, the fruit juice fermentation, screening of strain, fermentation condition were studied, and the fermented products were detected by oxidation resistance test and the bacteriostatic test of Propionibacterium acnes. By single factor and response surface optimization, the best process parameters for fermetation: apple juice pH 6.0, yeast and lactobacillus 1:1 symbiotic fermentation, fermentation temperature 28.5℃, inoculated quantity 2.80%, fermentation time of 22 h. Secondary fermentation stench of acetic acid bacillus inoculation amount to 8%, to 33 ℃ fermentation temperature, fermentation time f or 24 h. The fermented juice has bacteriostatic ability to the Propionibacterium acnes, the minimum inhibition concentration is 10%; the products has stong anti-oxidation ability, the IC50 on DPPH · clearance is 0.43%.

Keywords: fermented juice；Optimization of fermentation process；Propionibacterium acnes; antibacterial test；antioxidation；

目录

1 绪论 1

1.1 酵素及其研究现状 1

    1.1.1 酵素的概念 1

    1.1.2酵素的作用 1

    1.1.3 酵素的市场及生产现状 2

1.2 痤疮及其治疗手段 3

    1.2.1痤疮的概念 3

    1.2.2 引起痤疮的微生物 4

    1.2.3 治疗现状 4

    1.2.4 酵素治疗可能性分析 4

1.3 本课题的目的及研究意义 5

2  材料与方法 6

2.1  菌种、培养基与试剂以及配置方法 6

2.2  仪器与设备 7

2.3  实验方法 7

2.4.1 发酵工艺 7

2.4.2 pH测定 7

2.4.3 酒精度测定 8

2.4.4 牛津杯抑菌试验 8

2.4.5 DPPH抗氧化性测定 8

2.5 单因素实验 8

2.5.1 酵母菌和乳酸菌发酵过程的优化 9