Fruit and vegetable and wild tea grass enzyme efficient fermentation method based on active bacteria
Through technical means such as diverse active bacterial strain screening and gene optimization, staged dynamic fermentation and intelligent fermentation control, the problems of insufficient activity, low fermentation efficiency and poor product stability of fruits and vegetables and wild tea grass are solved, and efficient and stable Enzyme production.
Patent Information
- Application Number
- CN202411598563.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-09
- Publication Date
- 2025-02-14
AI Technical Summary
In the prior art, fruit, vegetable and wild tea and herb enzymes have insufficient enzyme activity, low fermentation efficiency and poor product stability.
Through screening and gene optimization of diverse active bacterial species, pretreatment and enzymatic decomposition of fruit and vegetable raw materials, staged dynamic fermentation, intelligent fermentation control and collaborative management of multiflora, as well as fermentation termination and product stabilization treatment, efficient fermentation is achieved.
It significantly improves the enzyme generation efficiency and biological activity, enhances the fermentation efficiency and product stability, and meets the market's demand for high-quality enzyme products.
Smart Images
Figure CN119423294A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of biological fermentation, and in particular to a method for efficiently fermenting fruit, vegetable and wild tea grass enzymes based on active bacteria. Background Art
[0002] In the field of fermentation technology of fruit, vegetable and wild tea grass enzymes, traditional methods rely on natural fermentation of a single strain or a small number of bacterial communities, using the natural metabolic process of microorganisms to convert the nutrients in fruits and vegetables into enzyme products. These methods are widely used in the fields of food, health products and biological products due to their simple process and low cost. However, with the increasing market demand for high-quality enzyme products, existing technologies have gradually exposed their inherent limitations.
[0003] The existing technology includes the selection and cultivation of a single strain, simple enzymatic hydrolysis of fruit and vegetable raw materials, static fermentation at a fixed temperature, and traditional pasteurization treatment. The fermentation strains used are lactic acid bacteria or yeast. However, there are significant problems in the application of the existing technology: first, due to the low efficiency of enzyme production, the enzyme activity is insufficient; second, the fermentation process is difficult to accurately control, resulting in low fermentation efficiency and poor product stability; finally, the traditional pasteurization method often destroys the activity of the enzyme while extending the shelf life. Summary of the invention
[0004] In view of the deficiencies in the prior art, the present invention provides a method for the efficient fermentation of fruit, vegetable and wild tea grass enzymes based on active bacteria, which solves the problems of insufficient enzyme activity, low fermentation efficiency and poor product stability in the prior art.
[0005] To achieve the above objectives, the present invention is implemented by the following technical scheme: a method for efficiently fermenting fruit, vegetable and wild tea grass enzymes based on active bacteria, comprising the following steps:
[0006] S1. Screening and gene optimization of diversified active strains: Screen strains from natural environments and commercial strain libraries, and enhance the sugar metabolism ability and environmental stress resistance of strains through genetic engineering technology;
[0007] S2. Pretreatment and enzymatic hydrolysis of fruit and vegetable raw materials: mechanically crush and treat the fruit and vegetable raw materials with multiple enzymes to improve the efficiency of enzymatic hydrolysis;
[0008] S3, staged dynamic fermentation: saccharification and fermentation are carried out in stages under different temperature and pH conditions, and the fermentation parameters are adjusted in real time through a feedback control system;
[0009] S4, intelligent fermentation control and multi-bacteria collaborative management: collect data during the fermentation process through the sensor network, and dynamically optimize the bacterial population ratio based on the multi-bacteria metabolic network model;
[0010] S5. Fermentation termination and product stabilization treatment: Rapidly cool the fermentation liquid and use ultra-high pressure treatment and low-temperature plasma technology for non-thermal sterilization to maintain the activity and stability of the enzyme.
[0011] Preferably, the screening of the diversified active bacterial strains comprises the following steps:
[0012] (1) Classification and identification of strains using 16S rRNA gene sequencing and ITS sequencing technology;
[0013] (2) High-throughput screening was performed using flow cytometry to detect cell activity and enzyme levels.
[0014] Preferably, the CRISPR / Cas9 gene editing technology is used in the genetic engineering to modify the key genes of sugar metabolism of the target strain to increase the activity of sugar phosphate isomerase and pyruvate dehydrogenase in the sugar metabolism pathway.
[0015] Preferably, in the enzymatic hydrolysis process of the fruit and vegetable raw materials, the enzymes used include cellulase, pectinase and amylase, and the optimal conditions in the enzymatic hydrolysis process are optimized by response surface methodology to determine the combination of temperature, pH value and enzyme concentration.
[0016] Preferably, the enzymatic reaction rate conforms to the following formula:
[0017]
[0018] Where v is the enzymatic hydrolysis rate, V max is the maximum reaction rate, [S] is the substrate concentration, K m is the Michaelis constant.
[0019] Preferably, the staged dynamic fermentation process includes the following condition controls:
[0020] (1) During the initial saccharification stage, the temperature is controlled below 25°C;
[0021] (2) During the fermentation start-up phase, the temperature was gradually increased to 30-35°C to promote the activity of the fermentation bacteria.
[0022] Preferably, the following dynamic control equation is used to regulate the metabolic balance of multiple bacterial communities during the staged dynamic fermentation process:
[0023]
[0024] Among them, [X i ] is the concentration of the ith strain, μ i is the specific growth rate of the strain, α ij is the inhibition coefficient between strains.
[0025] Preferably, the intelligent fermentation control system uses a Bayesian optimization algorithm to analyze sensor data to predict the dynamic adjustment strategy of parameters in the fermentation process with the optimal solution.
[0026] Preferably, the rapid cooling of the fermentation liquid is achieved by phase change material, and the required heat is calculated according to the following formula:
[0027] Q=m·c·ΔT+m·ΔH
[0028] Among them, Q is the total heat, m is the mass of the fermentation liquid, c is the specific heat capacity, ΔT is the temperature change, and ΔH is the latent heat of phase change.
[0029] Preferably, the product stabilization treatment is performed by ultra-high pressure treatment technology, and the colony destruction model of ultra-high pressure treatment conforms to the following formula:
[0030] L=L0·e -kP
[0031] Among them, L is the number of colonies after treatment, L0 is the initial number of colonies, k is the treatment constant, and P is the applied pressure.
[0032] The present invention provides a method for efficiently fermenting fruit, vegetable and wild tea grass enzymes based on active bacteria. It has the following beneficial effects:
[0033] 1. The present invention effectively improves the efficiency of enzyme production during the fermentation process through the screening of diversified bacterial flora, gene optimization and multi-enzyme synergy. This method can fully stimulate the metabolic potential of different bacterial species, produce highly active enzymes in a shorter fermentation time, and significantly enhance the biological activity of the enzyme. It is suitable for the efficient fermentation of a variety of fruit and vegetable raw materials.
[0034] 2. The present invention realizes precise control of the fermentation environment and effectively optimizes bacterial metabolism and fermentation conditions by combining a phased dynamic fermentation process with an intelligent fermentation control system. This method can maintain highly stable environmental parameters during the fermentation process, thereby greatly improving the sugar conversion efficiency and fermentation rate, reducing the fermentation time and improving the consistency and stability of the product.
[0035] 3. The present invention uses non-thermal treatment technology to significantly improve the stability of enzyme products under long-term storage conditions. Compared with traditional methods, the present invention can better maintain the biological activity and nutritional components of the enzyme, extend the shelf life of the product, and meet the market demand for high-quality enzyme products. BRIEF DESCRIPTION OF THE DRAWINGS
[0036] Figure 1 The figure is a flow chart of the method of the present invention. DETAILED DESCRIPTION
[0037] The following will be combined with the drawings in the specification of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0038] Please see attached Figure 1 The present invention relates to an efficient fermentation method of fruit, vegetable and wild tea grass enzymes based on active bacteria, which realizes the efficient production of fruit, vegetable and wild tea grass enzymes through multi-dimensional integrated technologies such as diversified active bacterial strain screening, gene optimization, fruit and vegetable raw material pretreatment and enzymolysis, multi-stage dynamic fermentation, intelligent fermentation control and product stabilization treatment. The specific implementation methods of the present invention are described in detail below so as to fully disclose its principles and technical details.
[0039] 1. Screening and gene optimization of diverse active strains
[0040] 1.1 Strain source and screening process
[0041] Source of strains: Active strains are isolated from natural fruits and vegetables (such as lemons, apples, and carrots), soil samples, rotten plant debris, and mature fermented products. According to the construction requirements of the diversity strain library, strains with good fermentation performance such as lactic acid bacteria (such as Lactobacillus), yeast (such as Saccharomyces), and acetic acid bacteria (such as Acetobacter) are selected.
[0042] Screening method: Molecular identification using 16S rRNA gene sequencing (for bacteria) and ITS sequencing (for fungi and yeast) to determine the taxonomic status of the strain. Preliminary screening using high-throughput screening techniques (such as microplate culture) focuses on the growth rate, enzyme activity, and ability to produce metabolites.
[0043] 1.2 Gene optimization and metabolic pathway design
[0044] Genetic modification technology: CRISPR / Cas9 gene editing technology is used to modify the target strain to specifically enhance the expression level of key enzyme genes in sugar metabolism (such as sugar phosphate isomerase GPI and pyruvate dehydrogenase PDH). These enzymes play a core role in the glycolysis pathway and energy metabolism, helping to improve the substrate utilization efficiency and enzyme activity of the strain.
[0045] Metabolic flux analysis (MFA): The metabolic network model of the strain is constructed through metabolic flux analysis to optimize the flow of each node in the metabolic pathway. The basic equation of MFA is:
[0046] S·v=0
[0047] Where S is the stoichiometric matrix and v is the metabolic flux vector. This method is used to evaluate the bottlenecks of key metabolic pathways and then optimize these bottlenecks through genetic modification to increase enzyme production.
[0048] 2. Pretreatment and enzymatic hydrolysis of fruit and vegetable raw materials
[0049] 2.1 Mechanical pretreatment of fruit and vegetable raw materials
[0050] Crushing: Use a high-speed crusher to process the fruit and vegetable raw materials to a particle size of 0.5-1mm to increase the contact area between them and the enzyme, thereby improving the efficiency of enzymatic hydrolysis. Fine-grained raw materials help to quickly release the soluble sugars and nutrients in them.
[0051] 2.2 Multi-enzyme synergy in enzymatic hydrolysis
[0052] Multi-enzyme synergistic mechanism: Multiple exogenous enzymes such as cellulase, pectinase and amylase are added during the enzymatic hydrolysis process. The enzymatic hydrolysis conditions, including enzyme concentration, temperature (50°C) and pH value (4.5), are optimized by response surface methodology (RSM) to ensure that different enzymes work synergistically under optimal conditions. The enzymatic hydrolysis rate formula is as follows:
[0053]
[0054] Where v is the enzymatic hydrolysis rate, V max is the maximum reaction rate, [S] is the substrate concentration, K m is the Michaelis constant. This formula describes the kinetic characteristics of the enzymatic reaction under the synergistic action of multiple enzymes and ensures the maximization of the enzymatic efficiency.
[0055] 3. Dynamic fermentation process in stages
[0056] 3.1 Saccharification stage
[0057] Low temperature saccharification: In the initial stage of saccharification, the temperature is controlled at 25°C to maintain a low temperature environment, inhibit the activity of fermentation bacteria, and thus ensure the efficient enzymatic reaction. The goal of this stage is to decompose the complex polysaccharides in fruits and vegetables into simple sugars, such as glucose and fructose.
[0058] 3.2 Fermentation start-up phase
[0059] Temperature increase and bacterial activation: When the saccharification reaction reaches the expected effect, the temperature is gradually raised to 30-35°C to activate the fermentation flora such as lactic acid bacteria and yeast, and promote the rapid synthesis of fruit, vegetable and wild tea grass enzymes. In this process, a feedback control system is used to monitor the pH, temperature and dissolved oxygen level in the fermentation liquid in real time, and automatically adjust various parameters as needed to maintain the optimal fermentation state.
[0060] 4. Intelligent fermentation control and multi-bacteria collaborative management
[0061] 4.1 Intelligent Sensor Networks and Feedback Control
[0062] Integration of sensor network: Install various sensors including temperature sensor, pH sensor, dissolved oxygen probe and sugar content sensor to collect key data of the fermentation process in real time. Analyze data trends through neural network and machine learning algorithms to optimize the parameter settings of the fermentation process.
[0063] Application of Bayesian optimization algorithm: The Bayesian optimization algorithm is used to predict and adjust fermentation parameters in real time to maximize enzyme activity and fermentation efficiency. The optimization model is based on the following objective function:
[0064] EI(x)=E[max(0,f(x)-f(x + ))]
[0065] Among them, x + For the current optimal solution, the optimal fermentation conditions are found by maximizing the expected improvement.
[0066] 4.2 Dynamic collaborative management of multiple bacterial communities
[0067] Multi-bacteria metabolic network model: Based on the metabolic behavior of different bacteria in the fermentation process, a dynamic metabolic network model is established to simulate the interaction between bacteria. The dynamic balance of bacteria is described by the following equation:
[0068]
[0069] Among them, [X i ] is the concentration of the ith strain, μ i is the specific growth rate of the strain, α ij is the inhibition coefficient between strains. This model helps to achieve the optimal synergistic effect of the bacterial community and enhance the efficiency of enzyme production.
[0070] 5. Fermentation termination and product stabilization
[0071] 5.1 Rapid cooling and termination of fermentation
[0072] Cooling treatment: When fermentation is completed, the fermentation liquid is immediately cooled to below 4°C, and rapid cooling is achieved through phase change materials (PCM) to avoid loss of enzyme activity. The heat calculation formula for the cooling process is:
[0073] Q=m·c·ΔT+m·ΔH
[0074] Among them, Q is the total heat, m is the mass of the fermentation liquid, c is the specific heat capacity, ΔT is the temperature change, and ΔH is the latent heat of phase change.
[0075] 5.2 Non-thermal physical treatment and product stabilization
[0076] Ultra-high pressure treatment (UHP): The fermentation product is treated instantly with ultra-high pressure of 600-900 MPa to kill microorganisms without destroying enzyme activity. The cell destruction model is:
[0077] L=L0·e -kP
[0078] Among them, L is the number of colonies after treatment, L0 is the initial number of colonies, k is the treatment constant, and P is the applied pressure.
[0079] Low-temperature plasma technology: In a low-temperature environment, the fermentation liquid is treated with plasma technology to kill potential contaminating microorganisms while maintaining the integrity and biological activity of the enzyme.
[0080] 6. System integration and quality control
[0081] Central control system integration: By integrating all subsystems (such as enzymatic hydrolysis, fermentation, sensor monitoring, and non-thermal treatment) into the central control platform, a closed-loop feedback mechanism is formed. Using real-time data analysis and regulation functions, all parameters in the fermentation process are automatically optimized to ensure the efficiency and consistency of the enzyme production process.
[0082] Closed-loop feedback mechanism: Based on real-time collected data, machine learning models are used to continuously optimize fermentation conditions to form a dynamic adjustment system to ensure the highest yield and best quality of fruit, vegetable and wild tea grass enzymes.
[0083] Example 1: Fruit, vegetable and wild tea grass enzyme fermentation based on diversified bacterial community optimization and dynamic fermentation control
[0084] Implementation steps and process parameters:
[0085] Strain screening and gene optimization:
[0086] CRISPR / Cas9 was used to genetically modify lactic acid bacteria (Lactobacillus plantarum) and yeast (Saccharomyces cerevisiae) to improve sugar metabolism efficiency.
[0087] Bacterial growth conditions: temperature 30°C, pH 5.0, culture time 24 hours.
[0088] Pretreatment and enzymatic hydrolysis of fruit and vegetable raw materials:
[0089] Ingredients: A mixture of apples and carrots, crushed to a particle size of 0.8 mm.
[0090] Enzymatic hydrolysis conditions: addition of cellulase (concentration: 0.5% w / v) and pectinase (concentration: 0.3% w / v), temperature 50°C, pH 4.5, and enzymatic hydrolysis time 3 hours.
[0091] Dynamic fermentation in stages:
[0092] Initial saccharification stage: maintain low temperature saccharification at 25℃ for 2 hours.
[0093] Fermentation start-up phase: the temperature gradually rises to 35°C, the fermentation time is 48 hours, and the feedback control system adjusts the pH in the range of 4.5-5.0 in real time.
[0094] Intelligent fermentation control and cooling:
[0095] Monitor the temperature, pH, and dissolved oxygen level in the fermentation broth in real time, and automatically adjust the fermentation parameters through sensor feedback data.
[0096] After fermentation, it is quickly cooled to 4°C, and phase change materials (PCM) are used to achieve rapid temperature reduction.
[0097] Non-heat treatment and stabilization:
[0098] Ultrahigh pressure treatment conditions: 700 MPa, treatment time 5 minutes.
[0099] Low-temperature plasma treatment: electric field intensity 10 kV, treatment time 10 minutes.
[0100] Comparative Example 1: Traditional single strain fermentation method
[0101] Bacteria selection:
[0102] A single lactic acid bacteria (Lactobacillus acidophilus) is used as the fermentation strain without genetic modification.
[0103] The culture conditions of the strains were as follows: temperature 37°C, pH 6.0, and culture time 48 hours.
[0104] Pretreatment and enzymatic hydrolysis of fruit and vegetable raw materials:
[0105] Ingredients: Same mixture of apples and carrots, particle size 1.5mm.
[0106] Enzymatic hydrolysis conditions: only cellulase (concentration: 0.3% w / v) was added, the temperature was 45° C., and the enzymatic hydrolysis time was 2 hours.
[0107] Fermentation process:
[0108] Single stage fermentation: temperature maintained at 37°C, fermentation time 72 hours, no feedback control, manual adjustment of pH to 5.5.
[0109] Post-processing method:
[0110] Conventional pasteurization: 70°C for 15 minutes, without low-temperature plasma treatment.
[0111] Example 2: High-efficiency multi-enzyme synergistic enzymolysis and multi-bacteria synergistic management fermentation
[0112] Implementation steps and process parameters:
[0113] Microbial flora management:
[0114] A composite bacterial community of lactic acid bacteria (Lactobacillus rhamnosus) and yeast (Saccharomyces boulardii) was used to optimize the metabolic network.
[0115] Culture conditions: temperature 32°C, pH 5.5, culture for 24 hours.
[0116] Multi-enzyme synergistic enzymolysis:
[0117] Ingredients: Pineapple and carrot mixture, crushed to 0.6mm.
[0118] Cellulase, pectinase and amylase (concentrations were 0.4%, 0.2% and 0.3% w / v, respectively) were added, the temperature was 50°C, pH 4.5, and enzymolysis was carried out for 4 hours.
[0119] Fermentation process optimization:
[0120] Initial saccharification: saccharify at 25°C for 3 hours.
[0121] Fermentation stage: gradually raise the temperature to 33°C, control the fermentation time to 60 hours, and adjust the pH to 4.2-4.8 through intelligent control.
[0122] Cooling and handling:
[0123] Rapidly cool to 4°C, ultra-high pressure treatment condition 600MPa, treatment time 8 minutes.
[0124] Comparative Example 2: Traditional two-stage fermentation method
[0125] Single enzyme hydrolysis:
[0126] Only pectinase (concentration: 0.2% w / v) was used, the temperature was 45°C, and the enzymolysis time was 3 hours.
[0127] Fermentation conditions:
[0128] Single strain (Saccharomyces cerevisiae), fermentation at 37°C for 72 hours, no dynamic adjustment.
[0129] Processing method:
[0130] Pasteurization: 65℃ for 20 minutes.
[0131] Example 3: Fruit, vegetable and wild tea grass enzyme fermentation using intelligent dynamic control fermentation system
[0132] Implementation steps and process parameters:
[0133] Bacteria screening:
[0134] Genetically optimized lactic acid bacteria (Lactobacillus casei) and acetic acid bacteria (Acetobacter xylinum) were used for co-fermentation.
[0135] Culture conditions: 30°C, pH 4.8, culture time 18 hours.
[0136] Raw materials and enzymatic hydrolysis conditions:
[0137] Ingredients: Apple and lemon mixture, crushed to 0.4mm.
[0138] Enzymatic hydrolysis conditions: multi-enzyme synergy (cellulase, amylase), temperature 52°C, enzymatic hydrolysis time 3.5 hours.
[0139] Intelligent fermentation control:
[0140] Real-time sensor data feedback gradually adjusts the temperature from 25°C to 34°C, and the fermentation time is 54 hours.
[0141] Post-processing:
[0142] Ultra-high pressure treatment conditions: 750MPa, 5 minutes of treatment, low-temperature plasma 10kV.
[0143] Comparative Example 3: Traditional static fermentation process
[0144] Static fermentation:
[0145] Single strain (Lactobacillus bulgaricus), no dynamic adjustment of temperature and pH, fixed fermentation at 35°C for 72 hours.
[0146] Post-processing method:
[0147] Only conventional pasteurization is used, no low-temperature plasma or ultra-high pressure treatment.
[0148] Comparative Experimental Design
[0149] Experimental purpose: By measuring the enzyme activity, fermentation efficiency and product stability, the effect difference between the embodiment and the comparative example is compared to verify the advantages of the present invention.
[0150] Test indicators:
[0151] Enzyme activity (U / mL): The amount of enzyme that catalyzes the conversion of a specific substrate per unit time.
[0152] Fermentation efficiency: measures the rate of sugar conversion.
[0153] Product stability: the activity retention rate of enzymes at different temperatures.
[0154] Experimental data table:
[0155]
[0156]
[0157] The enzyme activities of all the examples were significantly higher than those of the corresponding control examples, especially Example 3, which reached 2850 U / mL, which was about 104% higher than that of Control Example 3; the sugar conversion rates of the examples were generally higher than 90%, which was significantly better than the 60%-68% of the control examples; the enzymes in the examples still maintained more than 85% of their activity after 30 days, while the activity retention rate of the control examples was only between 55% and 62%.
[0158] Through the comparative experiments of the above embodiments and comparative examples, it is proved that the fruit, vegetable and wild tea grass enzyme efficient fermentation method based on active bacteria has significant advantages in enzyme activity, fermentation efficiency and product stability. The intelligent fermentation control, multi-bacteria collaborative management and non-thermal treatment technology in the embodiments provide a scientific basis for the efficient production of enzyme products, significantly improving the quality and market competitiveness of the products.
[0159] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A method for efficiently fermenting fruit, vegetable and wild tea grass enzymes based on active bacteria, characterized in that: The following steps are involved: S1. Screening and gene optimization of diversified active strains: Screen strains from natural environments and commercial strain libraries, and enhance the sugar metabolism ability and environmental stress resistance of strains through genetic engineering technology; S2. Pretreatment and enzymatic hydrolysis of fruit and vegetable raw materials: mechanically crush and treat the fruit and vegetable raw materials with multiple enzymes to improve the efficiency of enzymatic hydrolysis; S3, staged dynamic fermentation: saccharification and fermentation are carried out in stages under different temperature and pH conditions, and the fermentation parameters are adjusted in real time through a feedback control system; S4, intelligent fermentation control and multi-bacteria collaborative management: collect data during the fermentation process through the sensor network, and dynamically optimize the bacterial population ratio based on the multi-bacteria metabolic network model; S5. Fermentation termination and product stabilization treatment: Rapidly cool the fermentation liquid and use ultra-high pressure treatment and low-temperature plasma technology for non-thermal sterilization to maintain the activity and stability of the enzyme.
2. The method for efficiently fermenting fruit, vegetable and wild tea grass enzymes based on active bacteria according to claim 1, characterized in that: The screening of the diversified active strains comprises the following steps: (1) Classification and identification of strains using 16S rRNA gene sequencing and ITS sequencing technology; (2) High-throughput screening was performed using flow cytometry to detect cell activity and enzyme levels.
3. The method for efficiently fermenting fruit, vegetable and wild tea grass enzymes based on active bacteria according to claim 1, characterized in that: In the genetic engineering, CRISPR / Cas9 gene editing technology is used to modify the key genes of sugar metabolism of the target strain to increase the activities of sugar phosphate isomerase and pyruvate dehydrogenase in the sugar metabolism pathway.
4. The method for efficiently fermenting fruit, vegetable and wild tea grass enzymes based on active bacteria according to claim 1, characterized in that: In the enzymatic hydrolysis process of the fruit and vegetable raw materials, the enzymes used include cellulase, pectinase and amylase, and the optimal conditions in the enzymatic hydrolysis process are optimized by response surface methodology to determine the combination of temperature, pH value and enzyme concentration.
5. The method for efficiently fermenting fruit, vegetable and wild tea grass enzymes based on active bacteria according to claim 1, characterized in that: The enzymatic reaction rate conforms to the following formula: Where v is the enzymatic hydrolysis rate, V max is the maximum reaction rate, [S] is the substrate concentration, K m is the Michaelis constant.
6. The method for efficiently fermenting fruit, vegetable and wild tea grass enzymes based on active bacteria according to claim 1, characterized in that: The staged dynamic fermentation process includes the following condition controls: (1) During the initial saccharification stage, the temperature is controlled below 25°C; (2) During the fermentation start-up phase, the temperature was gradually increased to 30-35°C to promote the activity of the fermentation bacteria.
7. The method for efficiently fermenting fruit, vegetable and wild tea grass enzymes based on active bacteria according to claim 1, characterized in that: The following dynamic control equation is used to regulate the metabolic balance of multiple bacterial communities during the staged dynamic fermentation process: Among them, [X i ] is the concentration of the ith strain, μ i is the specific growth rate of the strain, α ij is the inhibition coefficient between strains.
8. The method for efficiently fermenting fruit, vegetable and wild tea grass enzymes based on active bacteria according to claim 1, characterized in that: The intelligent fermentation control system uses a Bayesian optimization algorithm to analyze sensor data and predict the dynamic adjustment strategy of parameters in the fermentation process with the optimal solution.
9. The method of claim 1 for efficiently fermenting fruit, vegetable and wild tea grass enzymes based on active bacteria, characterized in that: The rapid cooling of the fermentation liquid is achieved by phase change materials, and the required heat is calculated according to the following formula: Q=m·c·ΔT+m·ΔH Among them, Q is the total heat, m is the mass of the fermentation liquid, c is the specific heat capacity, ΔT is the temperature change, and ΔH is the latent heat of phase change.
10. The method for efficiently fermenting fruit, vegetable and wild tea grass enzymes based on active bacteria according to claim 1, characterized in that: The product stabilization treatment is carried out by ultra-high pressure treatment technology, and the colony destruction model of ultra-high pressure treatment conforms to the following formula: L=L0·e -kP Among them, L is the number of colonies after treatment, L0 is the initial number of colonies, k is the treatment constant, and P is the applied pressure.