| 蜡状芽孢杆菌发酵鸡蛋清条件优化及产物分析 |
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| 引用本文： | 刘国庆,张黎利,钱晓勇,宗凯,李豪杰.蜡状芽孢杆菌发酵鸡蛋清条件优化及产物分析[J].安徽农业科学,2009,37(23):10854-10856. |
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| 作者姓名： | 刘国庆 张黎利 钱晓勇 宗凯 李豪杰 |
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| 作者单位： | 合肥工业大学生物与食品工程学院,安徽合肥,230009 |
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| 摘 要： | 目的]研究接种量、温度、初始pH值和培养时间对蜡状芽孢杆菌发酵鸡蛋清工艺条件的影响，并研究产物的相关性质.方法]采用单因素试验和正交试验对发酵条件进行优化，并测定产物的自由基清除能力和抗菌活性。结果]在蜡状芽孢杆菌接种量5．0％、温度30℃、pH值6．5、培养时间48h的条件下，鸡蛋清水解率最高，达到23．1％。该条件下水解产物的自由基清除力最高，达50.7％，对大肠杆菌和金黄色葡萄球菌有抑菌效果，抑菌圈直径大小分别为1．8和1．6cm。结论]蜡状芽孢杆菌对鸡蛋清的水解能力、较强，产物的抑菌能力和自由基清除能力也较强。
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| 关 键 词： | 蜡状芽孢杆菌 条件优化 小肽 DPPH 抑菌性 |
Conditions Optimization of Fermenting Egg White by Bacillus cereus and Its Products Analysis |
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| LIU Guo-qing et al.Conditions Optimization of Fermenting Egg White by Bacillus cereus and Its Products Analysis[J].Journal of Anhui Agricultural Sciences,2009,37(23):10854-10856. |
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| Authors: | LIU Guo-qing |
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| Institution: | LIU Guo-qing et al(College of Biotechnology Food Engineering,Hefei University of Technology,Hefei,Anhui 230009) |
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| Abstract: | Objective]The impact of the fermentation conditions of egg white by Bacillus cereus in the inoculation,temperature,initial pH and time were studied,and the correlation property of the products were studied.Method] The single factor experiments and the orthogonal experiment were adopted,and the force of removing free radical and inhibition zone of the products were determined.Results]The results showed that vaccination of 5.0%,temperature of 30 ℃,pH 6.5 and time of 48 h,the best hydrolysis rate of egg white reached 23.1%.The best force of removing free radical of the products in these conditions was up to 50.7%.Its products had inhibitory effect on E.coli and Staphylococcus aureus,furthermore inhibition zone size were 1.8 cm and 1.6 cm respectively.Conclusion] Hyddrolysis ability of egg white by bacillus cereus was relatively strong,and the antibacterial ability and the force of removing free radical of the products were relatively strong. |
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| Keywords: | DPPH |
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