中国调味品
中國調味品
중국조미품
CHINESE CONDIMENT
2014年
8期
23-28
,共6页
郇阿梅%刘军%王洋%原海兵%郭明烨
郇阿梅%劉軍%王洋%原海兵%郭明燁
순아매%류군%왕양%원해병%곽명엽
芽孢杆菌%菌体总量%总黄酮%总酚
芽孢桿菌%菌體總量%總黃酮%總酚
아포간균%균체총량%총황동%총분
Bacillus%biomass%total flavonoids%total phenols
对四川传统麸醋醋醅中筛选得到的芽孢杆菌的发酵特性进行了研究。结果表明：最适发酵条件为接种量1.5%,初始pH 7.5,摇瓶转速170 r/min,发酵温度34℃,发酵48 h。在此条件下,菌体浓度达1.53×1010个/mL,总酚可达263.3μg/mL,总黄酮可达293.2μg/mL。
對四川傳統麩醋醋醅中篩選得到的芽孢桿菌的髮酵特性進行瞭研究。結果錶明：最適髮酵條件為接種量1.5%,初始pH 7.5,搖瓶轉速170 r/min,髮酵溫度34℃,髮酵48 h。在此條件下,菌體濃度達1.53×1010箇/mL,總酚可達263.3μg/mL,總黃酮可達293.2μg/mL。
대사천전통부작작배중사선득도적아포간균적발효특성진행료연구。결과표명：최괄발효조건위접충량1.5%,초시pH 7.5,요병전속170 r/min,발효온도34℃,발효48 h。재차조건하,균체농도체1.53×1010개/mL,총분가체263.3μg/mL,총황동가체293.2μg/mL。
Mainly study the fermentation characterization of a Bacillus from vinegar grains.The result shows that the optimum conditions are as follows:the inoculation amount of 1.5%,initial pH of 7.5, rotation speed of 170 r/min,fermentation temperature of 34 ℃ and fermentation time of 48 h.Under such conditions,the biomass reaches 1.53×1010 per mL,the total phenols reaches 263.3μg/mL,and the total flavonoids reaches 2 9 3 .2μg/mL.
