摘要
为研究益生菌双菌混合发酵过程中营养物质的变化,本研究以麦麸、豆粕、玉米粉为基质,纳豆芽孢杆菌和啤酒酵母为试验菌株,采用固态发酵的技术,对其发酵过程中的活菌数和营养物质进行分析测定。结果表明:发酵后纳豆芽孢杆菌数为1.74×1010cfu/g,啤酒酵母数为1.76×109cfu/g,蛋白酶活力达到3361.3U/g,α-淀粉酶活力达到200U/g,粗蛋白质含量比发酵前增加了2.6%,肽和氨基酸含量均为发酵前的2倍。
This experiment studied change of nutrient substance during fermentation of Bacillus natto and Saccha- romyces cereviae by solid state fermentation conditions in wheat bran, soybean bean and corn flour.Viable count and nutrient substance during fermentation were determined,the results were as follows :The concentration of Bacillus natto reached 1.74×10^100 cfu/g,and the concentration of Saccharomyces cereviae was 1.76×10^9 cfu/g after fermentation.The protease activity reached 3361.3 U/g, amylase activity was 200 U/g,the content of crude protein was increased by 2.6 %,the content of peptide and amino acid were 2 times more than before.
出处
《中国饲料》
北大核心
2008年第15期21-23,共3页
China Feed
基金
江西教育厅科技资助基金项目(2007-160)
关键词
纳豆芽孢杆菌
啤酒酵母
固态发酵
营养物质
Bacillus natto
Saccharomyces cereviae
solid state fermentation i nutrient substance