發(fā)布時間：2018-02-25 07:04

  本文關(guān)鍵詞： 豆粕 發(fā)酵 唾液乳桿菌 預(yù)處理　出處：《甘肅農(nóng)業(yè)大學(xué)學(xué)報》2017年04期 　論文類型：期刊論文

【摘要】：【目的】評價唾液乳桿菌等混合菌發(fā)酵對豆粕脲酶、胰蛋白酶抑制因子、黃曲霉毒素B1以及大豆異黃酮苷元含量的影響,為工業(yè)發(fā)酵處理提供經(jīng)濟實用的豆粕脫毒方法.【方法】以Lactobacillus salivarius REN、Lactobacillus paracasei和Bacillus thuringiensis混合菌發(fā)酵豆粕,考察預(yù)處理條件、發(fā)酵溫度與發(fā)酵時間對豆粕脲酶活性的影響,并考察最優(yōu)條件下發(fā)酵對豆粕胰蛋白酶抑制因子等毒性物質(zhì)含量的影響.【結(jié)果】最優(yōu)工藝為豆粕無需未作加熱預(yù)處理、39℃發(fā)酵72h,與未發(fā)酵生豆粕相比,發(fā)酵后豆粕脲酶活性降低95.4%,胰蛋白酶抑制因子降低77.8%,黃曲霉毒素降低25.2%.以300kg豆粕進(jìn)行小規(guī)模中試生產(chǎn)性發(fā)酵試驗,.結(jié)果表明,豆粕發(fā)酵過程穩(wěn)定,發(fā)酵后豆粕脲酶活性降低95%,發(fā)酵后豆粕經(jīng)50℃烘干,產(chǎn)品水分含量為6%,pH值為4.30,產(chǎn)生柔和酸味,產(chǎn)品顏色加深呈淺棕色、粒度未發(fā)生改變、產(chǎn)生柔和酸味.【結(jié)論】混合菌發(fā)酵提高了豆粕品質(zhì),優(yōu)化工藝適合工業(yè)化生產(chǎn).
[Abstract]:[objective] to evaluate the effects of mixed bacteria such as Lactobacillus saliva on the contents of urease, trypsin inhibitor, aflatoxin B1 and soybean isoflavone glycosides in soybean meal. [methods] Soybean meal was fermented by mixed bacteria of Lactobacillus salivarius salivarius Lactobacillus paracasei and Bacillus thuringiensis. The effects of pretreatment conditions, fermentation temperature and fermentation time on urease activity of soybean meal were investigated. The effects of fermentation conditions on the contents of trypsin inhibitor and other toxic substances in soybean meal were investigated. [results] the optimum technology was that soybean meal was fermented at 39 鈩，

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