米曲霉发酵牛乳工艺条件的研究  

Fermentation conditions of milk by Aspergillus oryzae

作　　者：徐娟[1] 吕嘉枥[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《中国酿造》2010年第8期81-83,共3页China Brewing

摘　　要：利用米曲霉对牛乳进行发酵,通过单因子及正交试验以菌丝体干重、氨基酸态氮为考察指标对其发酵牛乳工艺条件进行了研究。结果表明,发酵是在pH值自然状态下,接种量为5%,装液量为25mL,摇床转速为180r/min时,菌丝体干重可达到2.71g/100mL。氨基酸态氮达0.3088g/100mL。The fermentation conditions of milk by Aspergillus oryzae were optimized using single factor and orthogonal experiment. The mycelium dry weight and amino nitrogen were used as indicators. The optimal conditions were obtained as followed： pH natural state, inoculum 5%, the volume of shaking flask 25 ml and rotation speed 180 r / min. Under these conditions, the mycelium dry weight and amino nitrogen reached 2.71 g/100ml and 0.3088 g/100ml, respectively.

关 键 词：米曲霉 牛乳 菌体干重 氨基酸态氮 

分 类 号：TS201.3[轻工技术与工程—食品科学]