[Objective] The aim was to optimize the appropriate solid state fermentation(SSF)conditions.[Method] The optimization of solid state fermentation using a mixture substrate of bean curd residue and the marc with Bacill...[Objective] The aim was to optimize the appropriate solid state fermentation(SSF)conditions.[Method] The optimization of solid state fermentation using a mixture substrate of bean curd residue and the marc with Bacillus natto was developed.[Result] The best fermentation condition optimized by the test of single factor and the orthogonal design respectively was mixing ratio of bean curd residue to marc 2∶1,substrate pH value 6,fermentation temperature 39 ℃,inoculum volume 10% and fermentation time 48 h.Under this optimized fermentation condition,the content of crude fiber in the substrate decreased from 107.8 mg/g before SSF to 56.2 mg/g after SSF,and the degeneration rate of crude fiber was 47.87%.[Conclusion] The bean curd residue in its palatability was enormously improved by SSF with Bacillus natto strain,which could be expected to be widely used as raw material of health foodstuff.展开更多
The contents of dry matter, crude fat, crude protein, neutral detergent fiber, acid detergent fiber, crude ash, Ca and P in 43 Saccharum spontaneum L.germplasms during the vegetative period were determined. Among them...The contents of dry matter, crude fat, crude protein, neutral detergent fiber, acid detergent fiber, crude ash, Ca and P in 43 Saccharum spontaneum L.germplasms during the vegetative period were determined. Among them, the crude protein, crude fat, neutral detergent fiber, acid detergent fiber, P and Ca contents were treated as the judging indicators. The nutritional value evaluation was carried out with the analytic hierarchy process(AHP). The results showed A49(Guangxi)had the highest nutritional value. Its dry matter, crude protein, crude fat, crude ash,neutral detergent fiber, acid detergent fiber, Ca and P contents were 32.35%,7.20%, 4.06%, 8.07%, 75.81%, 50.72%, 0.23% and 0.16% respectively. While A3(Guangdong) had the lowest nutritional value. Its dry matter, crude protein, crude fat, crude ash, neutral detergent fiber, acid detergent fiber, Ca and P contents were32.24%, 4.62%, 0.51%, 6.38%, 46.40%, 40.02%, 0.15% and 0.09% respectively.The crude protein content differed significantly among different germplasms. A48 had the highest crude protein content(9.11%), and A14 had the lowest crude protein content(3.72%). Based on the evaluation results, the 43 Saccharum spontaneum L.germplasms were divided into 3 groups: high-nutritional value type, moderate-nutritional value type and low-nutritional value type. We hoped to provide a theoretical reference for the application of Saccharum spontaneum L. as a forage grass.展开更多
The boron nitride fibers were heated at the range of 600-1400℃ in flowing nitrogen and air, respectively, and the effects of heat treatment on the structure, composition and morphology of BN fibers were studied. The ...The boron nitride fibers were heated at the range of 600-1400℃ in flowing nitrogen and air, respectively, and the effects of heat treatment on the structure, composition and morphology of BN fibers were studied. The results showed that BN fibers exhibited smooth surfaces, and that t-BN was the main phase with a little B203 included. After heat treatment at 1400℃ in nitrogen atmosphere, the fibers displayed rough surfaces with little change in mass. Better crystallinity was obtained with the increasing temperature. During heat treatment in air, the fibers were oxidized severely as the temperature went up, especially at 1400℃. The volatilization of B203, HBO2 and H3BO3 led to the pores on the surfaces of the fibers, while the boron oxide glaze and nitrogen gas produced during the oxidation process protected the fibers from further oxidation.展开更多
文摘[Objective] The aim was to optimize the appropriate solid state fermentation(SSF)conditions.[Method] The optimization of solid state fermentation using a mixture substrate of bean curd residue and the marc with Bacillus natto was developed.[Result] The best fermentation condition optimized by the test of single factor and the orthogonal design respectively was mixing ratio of bean curd residue to marc 2∶1,substrate pH value 6,fermentation temperature 39 ℃,inoculum volume 10% and fermentation time 48 h.Under this optimized fermentation condition,the content of crude fiber in the substrate decreased from 107.8 mg/g before SSF to 56.2 mg/g after SSF,and the degeneration rate of crude fiber was 47.87%.[Conclusion] The bean curd residue in its palatability was enormously improved by SSF with Bacillus natto strain,which could be expected to be widely used as raw material of health foodstuff.
基金Supported by the Tropical Forage Grass Germplasm Conservation Project of Ministry of Agriculture(2011BAD17B01-01-5)Modern Agriculture Talent Support Program(No.PZS083)Tropical Crops Germplasm Conservation Project(12RZZY-09)
文摘The contents of dry matter, crude fat, crude protein, neutral detergent fiber, acid detergent fiber, crude ash, Ca and P in 43 Saccharum spontaneum L.germplasms during the vegetative period were determined. Among them, the crude protein, crude fat, neutral detergent fiber, acid detergent fiber, P and Ca contents were treated as the judging indicators. The nutritional value evaluation was carried out with the analytic hierarchy process(AHP). The results showed A49(Guangxi)had the highest nutritional value. Its dry matter, crude protein, crude fat, crude ash,neutral detergent fiber, acid detergent fiber, Ca and P contents were 32.35%,7.20%, 4.06%, 8.07%, 75.81%, 50.72%, 0.23% and 0.16% respectively. While A3(Guangdong) had the lowest nutritional value. Its dry matter, crude protein, crude fat, crude ash, neutral detergent fiber, acid detergent fiber, Ca and P contents were32.24%, 4.62%, 0.51%, 6.38%, 46.40%, 40.02%, 0.15% and 0.09% respectively.The crude protein content differed significantly among different germplasms. A48 had the highest crude protein content(9.11%), and A14 had the lowest crude protein content(3.72%). Based on the evaluation results, the 43 Saccharum spontaneum L.germplasms were divided into 3 groups: high-nutritional value type, moderate-nutritional value type and low-nutritional value type. We hoped to provide a theoretical reference for the application of Saccharum spontaneum L. as a forage grass.
基金supported by the National Natural Science Foundation of China (Grant Nos. 50902150, 90916019)the Graduate Innovation Foundation of the National University of Defense Technology (Grant No. S100103)
文摘The boron nitride fibers were heated at the range of 600-1400℃ in flowing nitrogen and air, respectively, and the effects of heat treatment on the structure, composition and morphology of BN fibers were studied. The results showed that BN fibers exhibited smooth surfaces, and that t-BN was the main phase with a little B203 included. After heat treatment at 1400℃ in nitrogen atmosphere, the fibers displayed rough surfaces with little change in mass. Better crystallinity was obtained with the increasing temperature. During heat treatment in air, the fibers were oxidized severely as the temperature went up, especially at 1400℃. The volatilization of B203, HBO2 and H3BO3 led to the pores on the surfaces of the fibers, while the boron oxide glaze and nitrogen gas produced during the oxidation process protected the fibers from further oxidation.
