摘要
采用枯草芽饱杆菌、米曲霉、酿酒酵母、植物乳杆菌混合发酵桑叶,提高桑叶蛋白质利用率。试验结果表明:菌种接种量5%,固液比1∶1,发酵温度36℃,发酵时间72h为最佳发酵条件,在此条件下蛋白酶活性为2210.15U/g,多肽转化率为52.90%,可溶性蛋白质含量提高了176.52%,氨基态氮含量提高了546.34%。
The mixed fermentation of Bacillus subtilis, Aspergillus oryzae, Saccharomyces cerevisiae and Lactobacillus plantarum were investigated to improve the protein utilizationof mulberry leaves. The optimum conditions were as follows： inoculation amount 1%, solid-liquid ratio 1 ∶1, fermentation temperature 36℃, fermentation time72 h. Under this condition, the proteinase activity was 2210.15U/g, the conversion of polypeptide was 52.90%, the soluble protein content increased by 176.52% and the amino nitrogen content increased by 546.34%.
出处
《食品与发酵科技》
CAS
2016年第1期20-23,共4页
Food and Fermentation Science & Technology
关键词
复合菌种
混合发酵
桑叶
composite strain
mixed fermentation
mulberry leaves
作者简介
任元元（1987-），女，本科，工程师。主要从事食品生物工程研究。
