| 以麦麸为原料固态发酵开发多菌种微生态制剂的研究 |
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| 引用本文： | 牛丽亚,黄占旺,蒋丽君,肖招燕.以麦麸为原料固态发酵开发多菌种微生态制剂的研究[J].粮食与饲料工业,2009(1). |
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| 作者姓名： | 牛丽亚 黄占旺 蒋丽君 肖招燕 |
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| 作者单位： | 江西农业大学食品科学与工程学院,江西,南昌,330045 |
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| 摘 要： | 试验以麦麸为主要原料,采用固态发酵技术,以纳豆芽孢杆菌和嗜酸乳杆菌为发酵菌种,以活茵数为指标,通过单因素和L9(34)正交试验确定了双菌混合发酵的最佳条件.结果表明:先接入纳豆芽孢杆菌,发酵3 d后接入嗜酸乳杆菌再共同培养3 d、培养基初始含水量80%、pH值7.0、纳豆芽孢杆菌和嗜酸乳杆菌接种比例为4:6、接种量10%、发酵温度37℃的发酵效果最好.在此条件下发酵后,纳豆芽孢杆茵数为9.8×109cfu/g,嗜酸乳杆菌数为7.1×109cfu/g.
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| 关 键 词： | 纳豆芽孢杆茵 嗜酸乳杆菌 麦麸 固态发酵 复合微生态制剂 多菌种 |
A Study on Developing Multiple-strain Micro-ecological Preparations from Wheat Bran by Solid State Fermentation |
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| Niu Liya,Huang Zhanwang,Jiang Lijun,et al.A Study on Developing Multiple-strain Micro-ecological Preparations from Wheat Bran by Solid State Fermentation[J].Cereal & Feed Industry,2009(1). |
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| Authors: | Niu Liya Huang Zhanwang Jiang Lijun |
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| Abstract: | Solid state fermentation technology was applied in this experiment,taking wheat bran as raw material,bacillus natto and lactobacillus acidophilus as fermented strains and viable count as indicator.The conditions of dixenie mixed fermentation were optimized through single factor and L9(34)orthogonal experiments.The results indicated that the fermentation effect under the following conditions was the best: bacillus natto was inoculated first,and then lactobacillus acidophilus was inoculated for 3-day co-cultu... |
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| Keywords: | bacillus natto lactobacillus acidophilus wheat bran solid state fermentation complex micro-ecological preparation multiple-strain |
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