枯草芽孢杆菌固态发酵猪骨素及其产物的分析  

Bacillus subtilis Solid-state Fermentation of Porcine Bone Extract and Product Analysis

作　　者：秦小滨 邬应龙[1] 刘波[1] 范晓琴[1] 

机构地区：[1]四川农业大学食品学院,雅安625014

出　　处：《食品工业》2013年第10期172-174,共3页The Food Industry

摘　　要：对枯草芽孢杆菌固态发酵猪骨素的发酵条件进行了优化,研究了发酵过程中产物的全氮,氨基酸态氮,色率及还原糖的变化规律,结果表明,枯草芽孢杆菌适宜工艺为:猪骨素质量分数70%,温度33℃,料液比1︰1(g/mL),自然pH;发酵过程中全氮,氨基酸态氮及色率均呈上升趋势,还原糖在前5d迅速提高,5d后逐渐降低。Solid substrate fermentation conditions of pig ossein dealt with Bacillus subtilis were optimized. The variation of total nitrogen, amino acid nitrogen, color ratio and the reducing sugars in these fermentation processes were studied. The results showed that： the optimum conditions of Bacillus subtilis fermentation were substmte concentration 70%, temperature 33℃, ratio of material to liquid I ： 1 （g/mL） and the natural pH; Total nitrogen, amino acid nitrogen and color ratio increased gradually during the entire fermentation process, the reducing suzars mlaidly increased in the first 5d and uraduallv reduced 5 d later.

关 键 词：猪骨素 枯草芽孢杆菌 固态发酵 

分 类 号：TS264.3[轻工技术与工程—发酵工程]