Position: Home > Articles > Effects of Mixed Bacteria Solid-state Fermentation on the Nutritional Properties of Perilla Seed Meal
Hubei Agricultural Sciences
2017
(11)
2105-2108
混菌固态发酵对紫苏饼粕营养特性的影响
作 者：
田海娟;王晓旭;孙天瑶;王洪娇;张晶;高筠鹏
单 位：
吉林大学生命科学学院;吉林工商学院吉林工商学院食品工程学院;吉林工商学院粮油食品深加工吉林省高校重点实验室
关键词：
紫苏(Perilla frutescens)饼粕;混菌发酵;营养特性;变化规律
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%。
译 名：
Effects of Mixed Bacteria Solid-state Fermentation on the Nutritional Properties of Perilla Seed Meal
作 者：
TIAN Hai-juan;WANG Xiao-xu;SUN Tian-yao;WANG Hong-jiao;ZHANG Jing;GAO Jun-peng;Jilin Province Key Laboratory of Grain and Oil Processing,Jilin Business and Technology College;Branch of Food Engineering,Jilin Business and Technology College;College of Life Science,Jilin University;
关键词：
perilla(Perilla frutescens) seed meal;;mixed fermentation;;nutritional properties;;change rule
摘 要：
Bacillus natto and Kluyveromyces marxianus as the strains of mixed bacteria solid-state fermentation of perilla(Perilla 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 was2.80%, and flavonoids increased at a rate of 15.53%.
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