| 利用乳杆菌发酵法制备柞蚕蛹皮甲壳质研究初报 |
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| 引用本文： | 薛强,张海东,孙继红,杨淑芳,张金磊,孙国庆.利用乳杆菌发酵法制备柞蚕蛹皮甲壳质研究初报[J].北方蚕业,2014(3):21-24. |
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| 作者姓名： | 薛强 张海东 孙继红 杨淑芳 张金磊 孙国庆 |
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| 作者单位： | 1. 吉林省蚕业科学研究院,吉林吉林,132012
2. 吉林化工学院,吉林吉林,132010 |
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| 摘 要： | 利用乳杆菌发酵法制备柞蚕蛹皮甲壳质,以脱盐率及脱蛋白率为考核指标,通过单因素试验,优化了发酵条件,确定最优条件为：发酵温度32℃,发酵液中葡萄糖的浓度为10g/100mL,原料的添加量按5g/100mL的比例添加,接种量为8%,发酵周期为36h。此条件下脱盐率及脱蛋白率分别可达到70.92%和61.88%。
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| 关 键 词： | 发酵法 柞蚕蛹皮 甲壳质 |
Preliminary Study on Lactobacillus Fermentation Manufacturing Tussah Pupa Skin Chitin |
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| XUE Qiang,ZHANG Haidong,SUN Jihong,YANG Shufang,ZHANG Jinlei,SUN Guoqing.Preliminary Study on Lactobacillus Fermentation Manufacturing Tussah Pupa Skin Chitin[J].North Sericulture,2014(3):21-24. |
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| Authors: | XUE Qiang ZHANG Haidong SUN Jihong YANG Shufang ZHANG Jinlei SUN Guoqing |
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| Institution: | XUE Qiang ,ZHANG Haidong,SUN Jihong ,YANG Shufang ,ZHANG Jinlei ,SUN Guoqing ( Jilin Sericultural Research Institute, Jilin Jilin 132012,China; Jinlin College of Chemical Technology, Jilin Jilin 13210,China) |
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| Abstract: | Prepare tussah pupa skin chitin using Lactobacillus fermentation, and examine the protein removal rate and salt removal rate. By single factor test, the optimal fermentation conditions were determined, which were as follows., when the fermentation temperature was 32℃, Glucose concentration being 10g/100ml, raw material dosage 5g/100ml, and inoculums 8%, with a fermentation period for 36h, the desalination and removal of protein ratio can be 61.88%70.92% respectively. |
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| Keywords: | fermentation tussah pupa skin chitin |
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