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食品研究与开发:2017,38(22):187-193
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混合菌种两步发酵法对豆粕肽转化及品质的影响
杨文宇,常慧,陈昭琪,丁之恩*
(安徽农业大学茶与食品科技学院,安徽合肥230000)
Effect of Mixed Strains Fermentation on the Two Step Conversion and Quality of Soybean Meal Peptide
YANG Wen-yu,CHANG Hui,CHEN Zhao-qi,DING Zhi-en*
(College of Tea and Food Science and Technology,Anhui Agriculture University,Hefei 230000,Anhui,China)
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投稿时间:2017-02-23    
中文摘要: 以枯草芽孢杆菌和黑曲霉好氧发酵作为前发酵,再以酿酒酵母及保加利亚乳酸杆菌厌氧发酵作为后发酵对豆粕进行两步发酵。结果表明:第一步发酵中肽的转化率为52.01%,第二发酵中肽的转化率为65.08%,且两步发酵优于一步发酵。
中文关键词: 混合菌种  固态发酵  豆粕  肽的转化率
Abstract:Two-step fermentation were implemented as follows:Bacillus subtilis and Aspergillus niger aerobic fermentation were used as primary fermentation,then Saccharomyces cerevisiae and Lactobacillus bulgaricus anaerobic fermentation were used as secondary fermentation.The results showed that the percent conversion of peptide in the first step was 52.01%,the second step was 65.08%,additionally,the two-step fermentation was superior to one step fermentation.
文章编号:201722038     中图分类号:    文献标志码:
基金项目:国家科技支撑计划项目(2012BAD14B13);院科创新团队项目(14C1207)
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