嗜酸乳杆菌在玉米酶解液中发酵特性的研究

Research on fermentation properties of lactobacillus acidophilus in enzymed liquid of corn

以膨化玉米为原料 ,采用全酶法糖化工艺进行液化、糖化 ,获得了DE值在 6 0 %以上的玉米酶解液 ,测定了嗜酸乳杆菌在玉米酶解液中的生长曲线、产酸曲线 ,温度、pH值、基质糖度、脱脂大豆粉对发酵作用的影响 ,发酵前后基质中氨基酸组成的变化。结果表明 ,在适宜的培养条件下 2 4h后 ,嗜酸乳杆菌的生长达到稳定期 ,其活菌数达到 3 6× 10 8cfu/ml;培养 36h后 ,酸度达到 0 78%以上 ,发酵后的基质中大多数游离氨基酸的含量明显增加。

By using corn as the materials, through liquefaction and saccharification of totally enzymatic hydrdysis, the enzymed liquid of corn, the DE value of which was above 60%, was obtained. The curved line of growth and that of acid production of lactobacillus in the liquid were determined. And the influence of temperature, pH value, the saccharine degree of medium, the degreased powder of soybean on fermentation and the changes of the composition of amino acid of medium in the fermental process were also studied. The reaults showed that:1.Afrer 24hours suitable culture, it was the bacteria's tability period and the amout of its living cells was 3 6×10 8(cfu/ml);2.After 36 hour's suitable culture, the acid degree was above 0.78%,and (in the fermented medium)the contents of most of free amino acid were also increased obviously.