Effects of Different Strains on Banana Enzyme Fermentation
MAO Weijian
LI Tianhao
SHANG Haiyan
GUO Mengqi
HU Jiankun
ZHANG Wenqing
JIANG Wenwen
Abstract：In order to study the effects of different strains on physicochemical indexes and active substances during banana fermentation,three common yeast(AQ,SC,CX)were used as fermentation strains to measure the changes in physicochemical indicators such as pH,total acid,reducing sugar,and active substances such as total phenols,total flavonoids,and superoxide dismutase(SOD)during banana enzyme fermentation.The results showed that the variation trend of physicochemical properties and active ingredients of different microbial species was basically the same during fermentation.With the increase of fermentation time,pH value,total acidity and total sugar content continued to decrease.However,active substances such as total phenols,flavonoids,SOD and antioxidant capacity showed a gradually increasing trend,among which the SC strain(Chuanxiu strain)increased more significantly,significantly improved the flavonoid content and SOD activity of the fermentation broth,enhanced the antioxidant activity and had better sensory quality and flavor.
Keywords：Banana enzymedifferent strainsfermentation processphysicochemical indexactive substancesgas chromatography-mass spectrum
Publication Date：2025-02-19
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：9( 18-26 )