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| 纳豆杆菌固态发酵花生粕的工艺条件研究 |
| Solid state fermentation conditions of peanut meal by Bacillus natto |
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| DOI： |
| 中文关键词: 花生粕 纳豆杆菌 发酵产物 工艺条件 抗氧化活性 |
| 英文关键词:peanut meal Bacillus natto fermentation product process condition antioxidant activity |
| 基金项目: |
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| 中文摘要: |
| 以纳豆杆菌固态发酵花生粕产物对DPPH自由基的清除率为指标，考察底物配比、接菌量、料液比、发酵温度和发酵时间对发酵效果的影响，并通过响应面实验确定最佳发酵工艺条件。结果表明最佳发酵条件为：底物配比m(花生粕)∶?m(大豆粕)∶?m(麸皮)=7∶?1.5∶?1.5，接菌量0.3%，料液比10∶?3，发酵温度37?℃，发酵时间48.7 h。在最佳条件下发酵，上清液40倍稀释液对DPPH自由基清除率达到74.7%，10倍稀释液对羟自由基清除率高达85.2%，表明该条件下制备的发酵产物具有较高的抗氧化活性。 |
| 英文摘要: |
| With scavenging rate of solid state fermented peanut meal by Bacillus natto on DPPH free radical as index, the effects of ratio of subtrates, inoculation amount, ratio of material to liquid, fermentation temperature and fermentation time on fermentation result were investigated, and the optimal fermentation conditions were determined by response surface methodology. The results showed that the optimal fermentation conditions were obtained as follows：mass ratio of peanut meal to soybean meal to bran 7∶?1.5∶?1.5, inoculation amount 0.3%, ratio of material to liquid 10∶?3, fermentation temperature 37?℃ and fermentation time 48.7 h. Under these conditions, the scavenging rate of supernatant diluted by 40 times on DPPH free radical was 74.7%, and the scavenging rate of supernatant diluted by 10 times on hydroxy radical reached 85.2%, indicating that the antioxidant activity of fermentation product was higher. |
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