期刊论文

中文

食品科技

1005-9989

2012

3

196-200

10.13684/j.cnki.spkj.2012.03.026

公益性行业（农业）科研专项经费项目（200903043）；

本校为第一机构

以菜籽粕为原料，选择植物乳酸茵、枯草茅孢杆菌、米曲霉进行单菌和混茵的固态发酵，研究其对菜籽粕硫甙和粗蛋白含量的影响。结果表明，植物乳酸菌对硫甙的降解效果显著高于其他菌种，30℃恒温发酵3d降解率达56．42％；多菌种复合发酵效果优于单菌发酵，当植物乳酸菌：枯草茅孢杆菌：米曲霉的接种比例为9％：6％：6％，pH6．5，水料比为1．2：1，33℃发酵96h，菜籽粕硫甙含量．zA33．33μmol／g（干基）下降到2．79μmol／g（干基），降解率可达91．36％（干基），粗蛋白含量提高6．06％（干基），硫甙含量大幅度下降，粗蛋白含量也有所提高。

Solid-state fermentation of ordinary rapeseed meal with single strain and multi-strains are carried out to study the effect of fermentation on the contents of glucosinolates and crude protein in rapeseed meal. Results show that the effect of removing glucosinolates with Lactobacillus plantarum is obviously better than others, after three days the degradation of glucosino lates is up to 56.42%, and the effect of removing glucosinolates with multi-strains is better than with single strain. In this work the ratioof inoculation quantity of Lactobac...