食品工业科技2012，Vol.33Issue(16)：217-220,4.
乳酸菌发酵米糠产γ-氨基丁酸最适条件的研究
Study on Lactobacillus fermentation in rice bran production gamma-aminobutyric optimal conditions
摘要
Abstract
Lactobacillus were used to ferment rice bran. Strains,adding amount of strains,fermentation temperature and fermentation time were used as single factor and their influence on the production of GABA of the fermented rice bran were researched.The mixture design method were used to determine the optimum conditions and mixed lactobacillus were used to fermente rice bran with the number of GABA content for index,lactobacillus ferments rice bran optimal conditions were investigated ,the result showed：in the mixed bacteria streptococcus thermophilus cultured Sl add content was 1.55% ,Bulgaria lactobacillus L1 add content was 1.45% ,50℃ fermented rice bran 14h,the number of GABA content was highest for 287.975mg/100g.关键词
米糠/乳酸菌/γ-氨基丁酸（GABA）Key words
rice bran/Lactic acid bacteria/GABA分类
轻工纺织引用本文复制引用
杨丽丽,赵城彬,吴非..乳酸菌发酵米糠产γ-氨基丁酸最适条件的研究[J].食品工业科技,2012,33(16):217-220,4.基金项目
黑龙江省自然科学基金项目 （）
