摘要
以普通菜籽粕为原料,选用枯草芽孢杆菌、蜡样芽孢杆菌、植物乳酸菌及酪酸梭状芽孢杆菌多个菌种,通过单菌与混菌发酵,研究发酵对菜籽粕中植酸含量的影响。结果表明,单菌发酵中枯草芽孢杆菌对植酸降解效果优于其他菌种,其降解率可达62.4%;混菌发酵效果优于单菌发酵,当混菌接种量分别为枯草芽孢杆菌6%,蜡样芽孢杆菌4%,植物乳酸菌6%,水料比为1.3∶1,pH 6.9,30℃发酵48 h时,菜籽粕植酸含量从2.26%(干基)降至0.221%(干基),降解率达90.15%,粗蛋白含量提高5.19%(干基)。
Experiment on ordinary rapeseed meal with the single strain and multi - strains for solid - state fermentation was carried out to study the effect of fermentation on phytic acid content. The result showed that the effect of removal phytic acid with Bacillus subtilis was obviously better than others, the degeneration rate of phytic acid reached 62.4%. The effect of removal phytic acid with multi - strains was better than the single strain. When the inoculation quantity of Bacillus subtilis, Bacillus cereus and Laobacillus plantarum was 6% ,4% and 6%, respectively, the ratio of water to dry mass was 1.3： 1, the fermentation was carried out at pH 6.9 and 30 ℃ for 48 h, the phytic acid decreased from 2.26% （ dry material） to 0. 221% （dry material） ,the degeneration rate of phytic acid reached 90. 15%, and the content of crude protein increased by 5.19%.
出处
《中国油脂》
CAS
CSCD
北大核心
2008年第8期60-63,共4页
China Oils and Fats
基金
安徽省2007年重大科技项目(07010301019)
关键词
菜籽粕
多菌种
固态发酵
植酸
rapeseed meal
multi - strains
solid - state fermentation
phytic acid
