粮油加工（电子版）
糧油加工（電子版）
량유가공（전자판）
Cereals and Oils Processing（Electronic Version）
2014年
8期
61-65
,共5页
餐厨垃圾%乳酸菌%乳酸发酵%条件优化
餐廚垃圾%乳痠菌%乳痠髮酵%條件優化
찬주랄급%유산균%유산발효%조건우화
Kitchen wastes%Lactic acid bacteria%Lactic acid fermentation%Conditional optimization
从餐厨垃圾中分离出3种菌，通过形态观察、生理生化鉴定和乳酸定性试验筛选出一株具有溶钙圈的乳酸菌，命名为R，分离纯化并保存。根据发酵液吸光度的测定值绘出该乳酸菌的生长曲线，选择对数期的菌用于餐厨垃圾的乳酸发酵。采用单因素和正交试验对发酵条件进行优化。最后确定最佳发酵条件为：固液比1/9、接种量10%、 pH值6.0、温度43℃和发酵时间60h。最终得出加入R1乳酸菌比不加R1乳酸菌的空白对照的乳酸浓度高15.5%。
從餐廚垃圾中分離齣3種菌，通過形態觀察、生理生化鑒定和乳痠定性試驗篩選齣一株具有溶鈣圈的乳痠菌，命名為R，分離純化併保存。根據髮酵液吸光度的測定值繪齣該乳痠菌的生長麯線，選擇對數期的菌用于餐廚垃圾的乳痠髮酵。採用單因素和正交試驗對髮酵條件進行優化。最後確定最佳髮酵條件為：固液比1/9、接種量10%、 pH值6.0、溫度43℃和髮酵時間60h。最終得齣加入R1乳痠菌比不加R1乳痠菌的空白對照的乳痠濃度高15.5%。
종찬주랄급중분리출3충균，통과형태관찰、생리생화감정화유산정성시험사선출일주구유용개권적유산균，명명위R，분리순화병보존。근거발효액흡광도적측정치회출해유산균적생장곡선，선택대수기적균용우찬주랄급적유산발효。채용단인소화정교시험대발효조건진행우화。최후학정최가발효조건위：고액비1/9、접충량10%、 pH치6.0、온도43℃화발효시간60h。최종득출가입R1유산균비불가R1유산균적공백대조적유산농도고15.5%。
Three kinds of bacteria were separated out from kitchen wastes, a kind of lactic acid bacteria was screened out through morphology, physiological and biochemical identification, Lactic acid qualitative test, this lactic acid bacteria was named “R”, and then R was sumblimated and preserved. According to determination of absorbance values, lactic acid bacteria growth curve was drawn, choice of logarithm period was used for lactic acid fermentation of kitchen wastes. A single factor and orthogonal design was adopted to optimize fermentation conditions. Finally , optimal fermentation conditions were determined for: solid-liquid ratio 1/9, inoculum size 10%, pH value 6.0 and fermentation temperature 43℃.
