|Table of Contents|

Effect of Fermented Bacillus natto on Urease Activity of Soymeal(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2008年04期
Page:
669-671
Research Field:
Publishing date:

Info

Title:
Effect of Fermented Bacillus natto on Urease Activity of Soymeal
Author(s):
ZHANG Li-jing; QI Li-li; YANG Yu
Key Laboratory for Molecular Design and Nutrition Engineering of Ningbo City，Ningbo Institute of Technology，Zhejiang University，Ningbo 315100，Zhejiang，China
Keywords:
Bacillus natto; Urease activity; Soymeal; Inactivation
PACS:
S963.13+4
DOI:
10.11861/j.issn.1000-9841.2008.04.0669
Abstract:
Microorganism fermentation could decrease the activity of soymeal antinutrition factors in certain extent，and increase the use efficiency of protein sources.This paper studied the inactivation of urease by fermentation of two strains of Bacillus natto.The growth curves of Bacillus natto were set out and instructed to optimize its fermentation conditions.Effect of fermentation parameters，such as the ratio of water and soymeal，culturing temperature，and inculating amount，on urease activity was investigated.The results indicated that the optimized fermentation conditions were soybean meal as basic material，the ratio of water and material 5:1，pH 4.5，the original temperature 30℃，the inculating amount 5%，the ages of inoculums 8 h and the cycle of fermentation 72 h.Under the optimized condition，93% urease activity of soymeal was inactivated.

References:

[1]姚晓红，吴逸飞，汤江武,等.微生物混合发酵去除生豆粕中胰蛋白酶抑制剂的研究[J]．饲料工业，2005，26(15)：14-16.(Yao X H，Wu Y F，Tang J W,et al.Study on resolve the trypsin inhibitor by using mixed culture of microorganism[J].Feed Industry，2005,26(15)：14-16.

[2] Qin G，ter Elst E R，Bosch M W，et al.Thermal processing of whole soya beans：Studies on the inactivation of antinutritional factors and effects on ileal digestibility in piglets[J].Animal Feed Science and Technology，1996，57(4)：313-324.
[3]钟华宜，李铁军，印遇龙,等.热处理对大豆及豆饼抗营养因子和营养价值的影响[J].动物营养学报，1998,10(1)：12-19.(Zhong H Y，Li T J,Yin Y L,et al.Effect of heat treatment on anti-nutritive factors and nutritive value of soybean and soybean meal[J].Acta Zoonutrimenta Sinca，1998,10(1)：12-19.)
[4]陈远绍.豆浆晶生产过程中加热工序使脲酶失活情况的研究[J].食品科学，1993,12：48-50.(Chen Y S.Study on the he deactivate status of urease of soybean milk powder by heating process[J].Food Science，1993,12：48-50.)
[5]沈萍，范秀容，李广武.微生物学实验[M].北京:高等教育出版社，1999：214.(Shen P，Fan X R，Li G W.Microbiology experimant[M].Beijing：Higher Education Press，1999：214.)
[6]李德发.大豆抗营养因子[M].北京：中国农业大学出版社，2003：355-356.(Li D F.Soybean anti-nutrition factors[M].Beijing：China Science and Technology Press，2003：355-356.)
[7]Lonsane B K．Scale up strategies for solid state fermentation systems Process[J].Biochemistry，1992，27：259-273．

Memo

Memo:
-
Last Update: 2014-10-07