摘要
利用米曲霉对牛乳蛋白进行降解,通过单因子及正交试验以蛋白质降解率为指标,同时测定其菌体干质量。结果表明:接种量为4%、装液量为30mL、摇床转速为180r/min,蛋白质分解率最大可达到35.6%,菌丝体干质量为3.4g/100mL牛乳。
Milk was fermented by Aspergillus oryzae, and as the degradation raten of the protein for an indicator, which have been studied through one-orthogonal, at the same time weighing the cell dry weight, results showed that： inoculation 4%, with volume of 30 mL, shake speed bed for 180 r/min is best fector, which can reach the largest the degradation raten 35.6%. And this time the cell dry weight is 3.4 g/100 mL.
出处
《食品科技》
CAS
北大核心
2009年第9期87-89,共3页
Food Science and Technology
关键词
米曲霉
牛乳
蛋白降解率
Aspergillus oryzae
milk
the degradation raten of the protein
作者简介
杨帆（1982-），女，陕西西安人，硕士研究生，研究方向为应用微生物。
