纳豆菌固体发酵米糠降解植酸的研究

Adjusting to the Intestinal Microflora of Fermented Bean Dregs Extract by Bacillus Natto

以米糠为基质进行纳豆菌固体发酵,考察其产物中的植酸降解程度。采用硫酸钠-盐酸水浴法对米糠中的植酸进行提取,分光光度法测定植酸含量。通过单因素试验与正交试验,分析不同发酵条件对植酸降解程度的影响,其结果为发酵时间>p H>发酵温度>接种量,确定最佳条件为pH 7.0、发酵时间60 h、温度35℃、接种量5%。在此条件下,米糠发酵物中的植酸降解率为29.3%。

Natto fermented rice bran is worked out by solid study’s product named the phytic acid degradation, the use of sodium-hydrochloric acid water bath method to extract rice bran phytic acid, and iron spectrophotometry measuring the phytic acid content. By the single factor experiment and orthogonal experiment, the influence of different fermentation conditions on the degree of degradation of the rice brain is analyzed, the result is that fermentation time>p H>fermentation temperature> inoculum, and the optimum conditions are pH 7.0, fermentation time 60 h, temperature 35 ℃, and inoculum 5%. In this conditions, the measured rice bran phytic acid fermentation product degradation is at the rate of 29.3%.