摘要
以米糠为原料,利用米曲霉,研究了液体和固体两种发酵方法生产谷胱甘肽(GSH)的工艺。通过研究发酵生产谷胱甘肽的影响因素,温度、相对湿度、培养时间、接种量和培养转速。确定了液体发酵生产谷胱甘肽的最佳条件为:温度28℃、培养转速130r/min、培养时间2d、接种量5%;固体发酵生产谷胱甘肽的最佳条件为:温度28℃、相对湿度90%、培养时间3d、接种量5%。
Study liquid and solid state fermentation methods for improving the Glutathione content which use the rice bran as the raw material and strain ofAspergillus oryzae. The effects of fermentation conditions, including the temperature, relative humidity, cultivating time, inoculation quantity and the rotation speed for cuhivation（RSC）. The results showed that the optimum conditions for liquid state fermentation method was at 28 ℃, 2 d of cultivation, 5 % of inoculation quantity and 130 r/min of RSC. And the optimum conditions for solid state fermentation was at 28 ℃, 3 days of cultivation, 5 % of inoculation quantity and 90 % of relative humidity.
出处
《食品研究与开发》
CAS
北大核心
2009年第6期95-98,共4页
Food Research and Development
基金
天津市农业科技成果转化与推广项目(0502160)
关键词
米糠
谷胱甘肽
米曲霉
液体发酵
固体发酵
rice bran
Glutathione
Aspergillus oryzae
liquid state fermentation
solid state fermentation
