安徽农业科学
安徽農業科學
안휘농업과학
JOURNAL OF ANHUI AGRICULTURAL SCIENCES
2009年
31期
15112-15114
,共3页
纳豆芽孢杆菌%米糠%植酸
納豆芽孢桿菌%米糠%植痠
납두아포간균%미강%식산
Bacillus natto%Rice bran%Phytic acid
优化了植酸分析样品的前处理工艺.在64 h 发酵过程中,米糠发酵物中植酸含量随发酵时间的延长而下降,降解率为34%.
優化瞭植痠分析樣品的前處理工藝.在64 h 髮酵過程中,米糠髮酵物中植痠含量隨髮酵時間的延長而下降,降解率為34%.
우화료식산분석양품적전처리공예.재64 h 발효과정중,미강발효물중식산함량수발효시간적연장이하강,강해솔위34%.
The pretreatment process for analysis sample of phytic acid was optimized. In the whole fermentation process for 64 h,the phytic acid content in fermentation broth of rice bran was decreased with the delay of fermentation time,and its degradation rate was 34%.
