纳豆芽孢杆菌和嗜酸乳杆菌混合发酵过程中营养物质变化的研究

Studies on Changes of Nutrients in Mixed Fermentation of Bacillus Natto and Lactobacillus Acidophilus

以麦麸、豆粕、玉米粉为基质,纳豆芽孢杆菌和嗜酸乳杆菌为试验菌株,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9.8×109cfu/g,嗜酸乳杆菌数为7.1×109cfu/g,蛋白酶活力达到2 240.9 U/g,粗蛋白质含量比发酵前增加了1.3个百分点,肽和氨基酸含量均为发酵前的4.5和3.4倍。

In order to research the changes of nutrient substances during fermentation, the conditions for solid state fermentation by Bacillus natto and Lactobacillus acidophilus as experimental strains in bran, bean and corn flour as ground substances were studied, and the number of active bacteria and nutrient substances during fermentation were analyzed and determined. The changes of nutrient sub- stances during mixed fermentation by probiotics with two strains were studied. The results showed that the concentration of Bacillus natto reached 9.8 ×10^9 and the concentration of Lactobacillus acidophilus was 7.1 × 10^9 after fermentation. The protease activity reached 2 240.9 U/g, the content of crude protein was increased by 1.3%, and the contents of peptide and amino acid were 4.5 and 3. d times more than before.