| 混菌固态发酵对紫苏饼粕营养特性的影响 |
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| 引用本文： | 田海娟,王晓旭,孙天瑶,王洪娇,张晶,高筠鹏. 混菌固态发酵对紫苏饼粕营养特性的影响[J]. 湖北农业科学, 2017, 56(11). DOI: 10.14088/j.cnki.issn0439-8114.2017.11.028 |
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| 作者姓名： | 田海娟 王晓旭 孙天瑶 王洪娇 张晶 高筠鹏 |
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| 作者单位： | 1. 吉林工商学院,粮油食品深加工吉林省高校重点实验室,长春 130507;吉林工商学院食品工程学院,长春 130507;2. 吉林工商学院食品工程学院,长春,130507;3. 吉林大学生命科学学院,长春,130012 |
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| 基金项目： | 吉林省教育厅"十三五"科学技术研究重点项目 |
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| 摘 要： | 利用纳豆芽孢杆菌(Bacillus natto)与马克思克鲁维酵母菌(Kluyveromyces marxianus)对紫苏(Perilla frutescens)饼粕进行混菌的固态发酵,对其发酵后的产品进行理化分析。结果表明,在接种量为5%,混菌发酵温度为33℃的条件下,发酵2 d,发酵后紫苏饼粕中粗蛋白升高3.79个百分点,纤维素降低2.80%,总黄酮升高15.53%。
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| 关 键 词： | 紫苏(Perillafrutescens)饼粕 混菌发酵 营养特性 变化规律 |
Effects of Mixed Bacteria Solid-state Fermentation on the Nutritional Properties of Perilla Seed Meal |
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| TIAN Hai-juan,WANG Xiao-xu,SUN Tian-yao,WANG Hong-jiao,ZHANG Jing,GAO Jun-peng. Effects of Mixed Bacteria Solid-state Fermentation on the Nutritional Properties of Perilla Seed Meal[J]. Hubei Agricultural Sciences, 2017, 56(11). DOI: 10.14088/j.cnki.issn0439-8114.2017.11.028 |
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| Authors: | TIAN Hai-juan WANG Xiao-xu SUN Tian-yao WANG Hong-jiao ZHANG Jing GAO Jun-peng |
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| Abstract: | Bacillus natto and Kluyveromyces marxianus as the strains of mixed bacteria solid-state fermentation of perilla(Per-illa frutescens) seed meal, the physical and chemical analysis of its fermentation products were studied. The results showed that under that condition of inoculation quantity 5%, the optimal temperature 33℃,after 2 days mixed bacteria solid-state fermentation, the increase rate of perilla seed meal crude protein was 3.79 percentage points, cellulose degradation rate was 2.80%, and flavonoids increased at a rate of 15.53%. |
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| Keywords: | perilla (Perilla frutescens) seed meal mixed fermentation nutritional properties change rule |
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