摘要
从餐厨垃圾中分离出3种菌,通过形态观察、生理生化鉴定和乳酸定性试验筛选出一株具有溶钙圈的乳酸菌,命名为R,分离纯化并保存。根据发酵液吸光度的测定值绘出该乳酸菌的生长曲线,选择对数期的菌用于餐厨垃圾的乳酸发酵。采用单因素和正交试验对发酵条件进行优化。最后确定最佳发酵条件为:固液比1/9、接种量10%、pH值6.0、温度43℃和发酵时间60h。最终得出加入R1乳酸菌比不加R1乳酸菌的空白对照的乳酸浓度高15.5%。
Three kinds of bacteria were separated out from kitchen wastes, a kind of lactic acid bacteria was screened out through morphology, physiological and biochemical identification. Lactic acid qualitative test, this lactic acid bacteria was named ＂R＂, and then R was sumblimated and preserved. According to determination of ahsorbance values, lactic acid bacteria growth curve was drawn, choice of logarithm period was used for lactic acid fermentation of kitchen wastes. A single factor and orthogonal design was adopted to optimize termentation conditions. Finally, nplimal fermentation conditions were determined for： solid-liquid ratio 1/9, inoculum size 10%, pH value 6.0 and fermentation temperature 43℃.
出处
《粮油加工（电子版）》
2014年第8期61-65,共5页
Machinery for Cereals Oil and Food Processing Main Contents
基金
内蒙古自治区重大基础研究开放课题(20120908)
关键词
餐厨垃圾
乳酸菌
乳酸发酵
条件优化
Kitchen wastes, Lactic acid bacteria, Lactic acid fermentation, Conditional optimization
