安徽农业科学2009，Vol.37Issue(31)：15112-15114,3.
纳豆芽孢杆菌发酵米糠中植酸降解的测定
Determination on Degradation Condition of Phytic Acid in Rice Bran Fermented by Bacillus Natto
摘要
Abstract
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%.关键词
纳豆芽孢杆菌/米糠/植酸Key words
Bacillus natto/ Rice bran/ Phytic acid分类
农业科技引用本文复制引用
祁红兵,宋莉,陈钧..纳豆芽孢杆菌发酵米糠中植酸降解的测定[J].安徽农业科学,2009,37(31):15112-15114,3.基金项目
河南省信阳师范学院青年骨干教师资助计划(2006-014). （2006-014）
