| 产酱香芽孢杆菌几种发酵产物的测定 |
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| 引用本文： | 武思齐,谢和.产酱香芽孢杆菌几种发酵产物的测定[J].安徽农业科学,2009,37(10):4363-4364. |
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| 作者姓名： | 武思齐 谢和 |
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| 作者单位： | 贵州大学生命科学学院,贵州贵阳,550025;贵州大学生命科学学院,贵州贵阳,550025 |
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| 摘 要： | 目的]测定产酱香芽孢杆菌发酵产物中总酸、氨基酸态氮、粗蛋白的含量。方法]采用滴定法及凯氏定氮法对芽孢杆菌发酵产物中总酸、氨基酸态氮、粗蛋白含量进行测定。结果]经发酵后样品总酸含量在发酵中期明显增加,后期缓慢下降;氨基酸态氮含量持续增加;粗蛋白含量逐渐减少。结论]采用滴定法及凯氏定氮法可快速对产酱香芽孢杆菌代谢产物含量进行测定。
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| 关 键 词： | 酱香 总酸 氨基酸态氮 粗蛋白 滴定法 |
Determine the Content of Bacillus subtilis Fermentation Products |
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| WU Si-qi et al.Determine the Content of Bacillus subtilis Fermentation Products[J].Journal of Anhui Agricultural Sciences,2009,37(10):4363-4364. |
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| Authors: | WU Si-qi |
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| Institution: | WU Si-qi et al(School of Life Science,Guizhou University,Guiyang,Guizhou 550025) |
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| Abstract: | Objective]To determine the content of total acid,amino nitrogen and crude protein in Bacillus subtilis fermentation products.Method]The titration and micro-kjeldahl method were used to determine the content of total acid,amino nitrogen and crude protein in Bacillus subtilis fermentation products.Result]Total acid content in the fermentation products of a marked increased in the ferment middle,slow decline in the latter;amino nitrogen content continued to increase;the crude protein content fall off gradua... |
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| Keywords: | Soy sauce-like aroma Total acid Amino nitrogen Crude rotein Titration |
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