粮油食品科技

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纳豆菌发酵鹰嘴豆固载条件研究
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Study on the immobilization conditions of chickpea fermented by bacillus natto
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    摘要:

    通过单因素优化实验研究影响固载纳豆菌发酵鹰嘴豆溶栓活力的因素,优化固载纳豆菌发酵鹰嘴豆的条件,为发酵鹰嘴豆的进一步开发利用以及工业化生产提供依据。结果表明,固载基质种类、基质浓度、氯化钙浓度、菌液浓度和菌球直径对固载纳豆菌发酵鹰嘴豆的溶栓活力均有较大影响。纳豆菌固载的最优条件为:固载基质为海藻酸钠,海藻酸钠浓度7%(W/V)、氯化钙浓度2.5%(W/V)、菌液浓度7.4 log cfu/mL、菌球直径5 mm,此固载条件下制备的菌球具有极高的可复用性。采用单因素实验对固载纳豆菌发酵鹰嘴豆工艺进行优化,得到的优化条件极大地提高了发酵鹰嘴豆的溶栓活力,具有极高的可行性,可在实际生产中推广应用。

    Abstract:

    The fermentation of chickpea with immobilized Bacillus natto was optimized to provide references for the further using and industrial production. The fermentation of chickpea with immobilized Bacillus natto (natto-chickpea) was optimized and the effect on thrombolytic activity was studied by the single factor experiments. The result showed that the species of immobilized matrix, matrix concentration, calcium chloride concentration, concentration of Bacillus natto and bead diameter had significant effects on the thrombolytic activity of natto-chickpea. The optimal immobilization conditions were: concentration of sodium alginate 7%(W/V), concentration of calcium chloride 2.5%(W/V), concentration of Bacillus natto 7.4 log cfu/mL, alginate bead diameter 5 mm. Under this optimal condition, the alginate bead has a very high reusability. The process was optimized by single factor experiments which improved highly the thrombolytic activity. The method is of feasibility and can be extended in production.

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金爽,谭金燕,白秀云,吕晨,夏欣欣,付玉杰.纳豆菌发酵鹰嘴豆固载条件研究[J].粮油食品科技,2016,24(2):76-79.

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  • 在线发布日期: 2016-04-25
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