混合菌发酵对豆粕品质的影响

发布时间：2018-02-25 07:04

  本文关键词： 豆粕 发酵 唾液乳杆菌 预处理　出处：《甘肃农业大学学报》2017年04期 　论文类型：期刊论文

【摘要】：【目的】评价唾液乳杆菌等混合菌发酵对豆粕脲酶、胰蛋白酶抑制因子、黄曲霉毒素B1以及大豆异黄酮苷元含量的影响,为工业发酵处理提供经济实用的豆粕脱毒方法.【方法】以Lactobacillus salivarius REN、Lactobacillus paracasei和Bacillus thuringiensis混合菌发酵豆粕,考察预处理条件、发酵温度与发酵时间对豆粕脲酶活性的影响,并考察最优条件下发酵对豆粕胰蛋白酶抑制因子等毒性物质含量的影响.【结果】最优工艺为豆粕无需未作加热预处理、39℃发酵72h,与未发酵生豆粕相比,发酵后豆粕脲酶活性降低95.4%,胰蛋白酶抑制因子降低77.8%,黄曲霉毒素降低25.2%.以300kg豆粕进行小规模中试生产性发酵试验,.结果表明,豆粕发酵过程稳定,发酵后豆粕脲酶活性降低95%,发酵后豆粕经50℃烘干,产品水分含量为6%,pH值为4.30,产生柔和酸味,产品颜色加深呈浅棕色、粒度未发生改变、产生柔和酸味.【结论】混合菌发酵提高了豆粕品质,优化工艺适合工业化生产.
[Abstract]:[objective] to evaluate the effects of mixed bacteria such as Lactobacillus saliva on the contents of urease, trypsin inhibitor, aflatoxin B1 and soybean isoflavone glycosides in soybean meal. [methods] Soybean meal was fermented by mixed bacteria of Lactobacillus salivarius salivarius Lactobacillus paracasei and Bacillus thuringiensis. The effects of pretreatment conditions, fermentation temperature and fermentation time on urease activity of soybean meal were investigated. The effects of fermentation conditions on the contents of trypsin inhibitor and other toxic substances in soybean meal were investigated. [results] the optimum technology was that soybean meal was fermented at 39 鈩，

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