乳酸菌发酵米糠产γ-氨基丁酸最适条件的研究OA北大核心CSCDCSTPCD
Study on Lactobacillus fermentation in rice bran production gamma-aminobutyric optimal conditions
使用乳酸菌发酵米糠,以菌种、菌种添加量、发酵温度、发酵时间为单因素研究其对米糠发酵液中γ-氨基丁酸（GABA）含量的影响,在最适条件下,采用混料设计法,使用混合乳酸菌发酵米糠,以发酵液中GABA含量为指标,确定乳酸菌发酵米糠的最优条件为：在混合菌种嗜热链球菌S1添加量为1.55%,保加利亚乳杆菌L1添加量为1.45%,50℃下发酵米糠14h,发酵液中GABA含量最高,为287.975mg/100g。
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 condition…查看全部>>
杨丽丽;赵城彬;吴非
东北农业大学食品学院,黑龙江哈尔滨150030东北农业大学食品学院,黑龙江哈尔滨150030东北农业大学食品学院,黑龙江哈尔滨150030
轻工纺织
米糠乳酸菌γ-氨基丁酸（GABA）
rice branLactic acid bacteriaGABA
《食品工业科技》 2012 (16)
217-220,4
黑龙江省自然科学基金项目（C200942）
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