| 纳豆芽孢杆菌发酵米糠中植酸降解的测定 |
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| 引用本文： | 祁红兵,宋莉,陈钧.纳豆芽孢杆菌发酵米糠中植酸降解的测定[J].安徽农业科学,2009,37(31). |
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| 作者姓名： | 祁红兵 宋莉 陈钧 |
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| 作者单位： | 信阳师范学院生命科学学院,河南信阳,464000;河南省潢川县食品药品管理局,河南潢川,465150;江苏大学食品与生物工程学院,江苏镇江,212013 |
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| 基金项目： | 河南省信阳师范学院青年骨干教师资助计划 |
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| 摘 要： | 优化了植酸分析样品的前处理工艺。在64 h发酵过程中,米糠发酵物中植酸含量随发酵时间的延长而下降,降解率为34%。
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| 关 键 词： | 纳豆芽孢杆菌 米糠 植酸 |
Determination on Degradation Condition of Phytic Acid in Rice Bran Fermented by Bacillus Natto |
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| QI Hong-bing et al.Determination on Degradation Condition of Phytic Acid in Rice Bran Fermented by Bacillus Natto[J].Journal of Anhui Agricultural Sciences,2009,37(31). |
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| Authors: | QI Hong-bing |
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| Institution: | QI Hong-bing et al (Life Science College of Xinyang Normal University,Xinyang,Henan 464000) |
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| Abstract: | The pretreatment process for analysis sample of phytic acid was optimized.In the whole fermentation process for 64 h,the phytic acid content in fermentation broth of rice bran was decreased with the delay of fermentation time,and its degradation rate was 34%. |
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| Keywords: | Bacillus natto Rice bran Phytic acid |
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