混菌固态发酵对紫苏饼粕营养特性的影响  

Effects of Mixed Bacteria Solid-state Fermentation on the Nutritional Properties of Perilla Seed Meal

作　　者：田海娟[1,2] 王晓旭[2] 孙天瑶 王洪娇[2] 张晶[2] 高筠鹏 

机构地区：[1]吉林工商学院粮油食品深加工吉林省高校重点实验室,长春130507 [2]吉林工商学院食品工程学院,长春130507 [3]吉林大学生命科学学院,长春130012

出　　处：《湖北农业科学》2017年第11期2105-2108,共4页Hubei Agricultural Sciences

基　　金：吉林省教育厅“十三五”科学技术研究重点项目(JJKH20170189KJ)

摘　　要：利用纳豆芽孢杆菌(Bacillus natto)与马克思克鲁维酵母菌(Kluyveromyces marxianus)对紫苏(Perilla frutescens)饼粕进行混菌的固态发酵,对其发酵后的产品进行理化分析。结果表明,在接种量为5%,混菌发酵温度为33℃的条件下,发酵2 d,发酵后紫苏饼粕中粗蛋白升高3.79个百分点,纤维素降低2.80%,总黄酮升高15.53%。Bacillus natto and Kluyveromyces marxianus as the strains of mixed bacteria solid-state fermentation of perilla（Per-illa frutescens） seed meal, the physical and chemical analysis of its fermentation products were studied. The results showed that under that condition of inoculation quantity 5%, the optimal temperature 33℃,after 2 days mixed bacteria solid-state fermentation, the increase rate of perilla seed meal crude protein was 3.79 percentage points, cellulose degradation rate was 2.80%, and flavonoids increased at a rate of 15.53%.

关 键 词：紫苏(Perilla frutescens)饼粕 混菌发酵 营养特性 变化规律 

分 类 号：S816.6[农业科学—饲料科学]