本文以龙葵果为原料，对益生菌发酵龙葵果汁进行工艺优化，选取初始糖度、初始pH、乳酸菌的发酵温度、接种量、发酵时间、酵母菌的发酵温度、发酵时间和接种量8个因素进行Plackett-Burman试验，确定影响总酚含量的关键因素为乳酸菌发酵温度和酵母菌接种量；用中心组合设计对发酵条件进行优化，得出发酵的最佳条件为初始糖度12%、初始pH 4.5、乳酸菌接种量5%、乳酸菌发酵温度39.5 ℃、乳酸菌发酵时间24 h、酵母菌接种量0.07%、酵母菌发酵温度25 ℃、酵母菌发酵时间20 h，优化后发酵龙葵果汁的总酚含量达到1.18±0.02 mg/mL，与优化前相比提高了21.6%。发酵龙葵果汁的抗炎及抑菌活性与发酵前相比均有显著提高，发酵龙葵果汁的透明质酸酶活性抑制率达到82.98±4.16%，抑制白蛋白变性能力达到81.57±1.24%。对金黄色葡萄球菌和枯草芽孢杆菌的抑制效果好于对埃希氏大肠杆菌的抑制效果。

The Solanum nigrum L. fruit was used as the raw material for this study, the fermentation process for Solanum nigrum L. juice was optimized using probiotics. Eight factors, including initial sugar degree, initial pH, fermentation temperature using lactic acid bacteria (LAB), LAB-inoculation dose, fermentation time of LAB, fermentation temperature of yeast, fermentation time of yeast, and yeast-inoculation dose, were selected for the Plackett-Burman test. The main factors influencing total phenolic content were the fermentation temperature of LAB and the yeast-inoculation dose. Fermentation conditions were optimized by central composite design, and the results showed that the optimal conditions were as follows: initial sugar degree, 12%; initial pH 4.5; LAB-inoculation dose, 5%; fermentation temperature of LAB, 39.5 ℃, fermentation time of LAB, 24 h; yeast-inoculation dose, 0.07%; fermentation temperature of yeast, 25 ℃; and fermentation time of yeast, 20 h. The total phenolic content in the Solanum nigrum L. fruit following optimization reached 1.18±0.02 mg/mL, which represented a 21.6% increase. Additionally, anti-inflammatory and antibacterial activities were significantly increased as compared with those observed before fermentation, and the inhibition percentages associated with hyaluronidase activity and protein denaturation of the fermented Solanum nigrum L. fruit were 82.98±4.16% and 81.57±1.24%, respectively. Furthermore, the inhibitory effects of fermented Solanum nigrum L. fruit against Staphylococcus aureus and Bacillus subtilis were stronger than those against Escherichia coli.

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