不同菌种发酵条件下苜蓿部分生理因子变化研究

Physiological factors changes in different fermentation conditions on Medicago sativa

通过酵母菌和乳酸混合菌在相同条件下对苜蓿(Medicago sativa)进行发酵处理,测定不同时间段发酵样品的可溶性糖含量、可溶性蛋白含量以及酶保护系统中SOD、CAT的活性变化。得出在发酵第7 d处理样品的可溶性蛋白含量最高,第5 d可溶性糖含量达到最高值,SOD和CAT的活性均在第7 d达到最高。说明2种菌对苜蓿发酵表现出相似的特性,但乳酸混合菌对苜蓿的利用要优于酵母菌。试验为利用发酵生产苜蓿产品提供一定的研究依据。

Medicago sativa was fermented by using yeast and lactic acid mixed bacteria in the same conditions for determining soluble sugar,soluble protein contents and the activity of SOD,CAT in different fermentation periods.The result showed that the peak of soluble protein content,the activity of SOD and CAT were apperrd at the seventh fermentation day while soluble sugar was at the fifth day.Two kinds of bacteria had a similar impact on Medicago sativa growth,but the lactic acid with bacteria were better than yeast.