摘要
目的:为深度开发豆渣副食资源,考察了纳豆芽孢杆菌发酵豆渣的条件。方法:采用单因素和正交实验,以羟自由基清除率为衡量指标,对纳豆芽孢杆菌发酵豆渣的条件进行了优化。结果:以5%的豆渣为碳源,初始pH7.0、接种量4%、装瓶量25mL/250mL、温度为32℃、200r/min、发酵24h,纳豆芽孢杆菌发酵豆渣的抗氧化活力最高。结论:实验表明纳豆芽孢杆菌发酵豆渣能产生较强的抗氧化活力,在保健食品和绿色饲料方面具有开发潜力。
Objective ： Exploiting food resources of bean dregs, investigate fermented condition on scavenging free radical capacity by bacillus natto. Methods： With single -factor research and orthogonal test as reference, the scavenging capacity of · OH was determined in vitro. Results： The technology parameters were as follows： 5 % brea dregs, initial pH7.0, inoculums size 4%, the medium content 25mL, temperature 32℃, incubation 24h and 200r/min. Under the above conditions, the scavenging capacity of · OH was the highest. Conclusion： Nato fermentation dregs has higher antioxidant activity and is a perfect natural healthy food and green feeds as well.
出处
《中国食品添加剂》
CAS
北大核心
2014年第3期104-108,共5页
China Food Additives
基金
河南省教育厅自然科学基金项目(项目编号2011B180050)
广东省湛江师范学院校内专项项目
