关键词: 果蔬尾菜酵素, 发酵条件, 酶活性, 生物活性

Abstract: In order to investigate the effects of fermentation conditions on the quality and biological activity of fruit and vegetable waste enzymes, the effects of different fruit and vegetable wastes and additives （brown sugar and EM bacterial agent） on the quality of enzymes were investigated by measuring the pH, density, total number of bacteria, total number of fungi and total number of E. coli, and the activities of effective enzymes such as cellulase, protease, lipase and amylase. The test results showed that during the fermentation process of fruit and vegetable waste enzyme, the total number of bacterial colonies in general tended to increase and then stabilized or slightly decreased, the activity of efficacy enzymes increased continuously, and the density and pH in general showed a decreasing trend. The best fermentation effect was achieved when the material-liquid ratio was 3∶10, the fermentation substrate was fruit waste, the addition of EM bacterial agent was 3 ml/L and the addition of sugar was 100 g/L.The total number of bacterial colonies was high, most of them were free of E. coli, and the activities of four effective enzymes, cellulase, protease, lipase and amylase, were good.

Key words: fruit and vegetable waste enzyme, fermentation conditions, enzymatic activity, biological activity