微生物发酵制备香蕉抗性淀粉研究

RS of Banana Through Microbial Fermentation

研究了微生物发酵法制备香蕉抗性淀粉,通过单因素的底物浓度、pH值、发酵温度和时间预试验范围,采用均匀设计优化试验,经Uniform Design3.0进行数据处理与分析,得到高纯度抗性淀粉的最佳组合参数为:芽孢杆菌接种量为体积分数3.69%,最适发酵pH值为4.83,发酵温度为36℃,发酵时间为12h,得到的抗性淀粉纯度最高为98.5%。

This paper investigates RS of Banana through microbial fermentation,single factor（substrate concentration,pH, temperature and time）has been foundation by preliminary experiment.The best parameter combination is optimized on uniform design experimentation：inoculation amount 3.69%,pH 4.83,fermentation temperature 36℃,fermentation time 12 h,RS is 98.5%.