嗜热细菌的发酵研究

The fermentation of thermophilic bacteria

本文采用十株嗜热细菌分别进行单菌种、混合菌种以及添加沸石制曲发酵,测定了发酵物中营养成份的含量,分析了发酵物总氮水平的提高原因。根据对成曲感观品闻的结果表明,嗜热细菌产香与发酵物中粗蛋白、粗脂肪含量的增加有一定的联系。

This paper reports the fermentation of bran koji by using ten strains of thermophilic bacteria and zeolite. The nutritional amount of bran koji and discussion of the reason of raising nitrogen have been determined, The results of the smell and the nutrition of bran koji have been also compared. It shows the relationship between the perfume which was produced by fermentation and the nutrition content of bran koji.