摘要
优化了植酸分析样品的前处理工艺。在64 h发酵过程中,米糠发酵物中植酸含量随发酵时间的延长而下降,降解率为34%。
The pretreatment process for analysis sample of phytic acid was optimized, In the whole fermentation process for 64 h,the phytic acid content in fermentation broth of rice bran was decreased with the delay of fermentation time,and its degradation rate was 34%.
出处
《安徽农业科学》
CAS
北大核心
2009年第31期15112-15114,共3页
Journal of Anhui Agricultural Sciences
基金
河南省信阳师范学院青年骨干教师资助计划(2006-014)
关键词
纳豆芽孢杆菌
米糠
植酸
Bacillus natto
Rice bran
Phytic acid
