Study on Activity of Enzymes Effecting on Honey Fermentation

Honey and milk powder could be used by lactobacillus to make honey fermentation sour milk which reserve the nutrition components and flavor of honey. Meanwhile, it was also a new path to exploit the honey. The experiment studied the activity of invertase, glucose oxidase and β-galactosidase and the influence of enzymatic activity on the reducing sugar conversion rate. We got the optimal conditions: the time is 4.0h, the honey was 8% and the inoculation was 3%. Accordingly, the activity of invertase was 23.845 mg/g·h; the activity of glucose oxidase was 10.621μg/g·0.5h and the activity ofβ-galactosidase was 1.211μg/μmol·min; the reducing sugar conversion rate was 44.34%. In this condition, we got the best product.