微生物发酵法提取米糠粕中可溶性膳食纤维的研究

以米糠粕为原料，枯草芽孢杆菌（Bacillus subtilis）B4为发酵菌种，探讨不同条件下微生物发酵法对米糠粕可溶性膳食纤维（SDF）得率的影响。选择时间、温度、接菌量、pH值进行单因素试验，在此基础上进行3因素3水平中心组合设计试验。结果表明，发酵法提取可溶性膳食纤维最佳条件为发酵时间22.4 h、发酵温度35.0 ℃、接种量6.6%。在此最佳条件下，SDF得率为12.88%，比优化前提高了8.88%，微生物发酵法是一种较好的提取可溶性膳食纤维的方法。

Extraction of soluble dietary fiber in rice bran meal by microbial fermentation method

Using rice bran meal as material, Bacillus subtilis B4 as fermentation strains, the effects of microbial fermentation methods under different conditions on soluble dietary fiber (SDF) yield of rice bran meal were discussed. Using time, temperature, inoculum and pH as evaluation factors, single factor experiments were carried out. On the basis of single factor experiments, the fermentation extraction conditions were optimized by central composite design experiments of three factors and three levels. The results shown that the optimum extraction conditions of SDF by fermentation method were fermentation time 22.4 h, temperature 35.0 ℃ and inoculum 6.6%. Under the conditions, the SDF yield was 12.88%, which was 8.88% higher than that of before optimization. Microbial fermentation method was a good method for SDF extraction.