[1]张丽靖,齐莉莉,杨郁.纳豆菌发酵对豆粕脲酶活性的影响[J].大豆科学,2008,27(04):669-671.[doi:10.11861/j.issn.1000-9841.2008.04.0669]
　ZHANG Li-jing,QI Li-li,YANG Yu.Effect of Fermented Bacillus natto on Urease Activity of Soymeal[J].Soybean Science,2008,27(04):669-671.[doi:10.11861/j.issn.1000-9841.2008.04.0669]
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纳豆菌发酵对豆粕脲酶活性的影响

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第27卷 期数: 2008年04期 页码: 669-671 栏目: 出版日期: 2008-08-25
Title:
Effect of Fermented Bacillus natto on Urease Activity of Soymeal
文章编号:
1000-9841(2008)04-0669-03
作者:
张丽靖; 齐莉莉; 杨郁
浙江大学宁波理工学院分子设计与营养工程市重点实验室,浙江 宁波 315100
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
关键词:
纳豆菌; 豆粕; 脲酶活性; 钝化
Keywords:
Bacillus natto; Urease activity; Soymeal; Inactivation
分类号:
S963.13+4
DOI:
10.11861/j.issn.1000-9841.2008.04.0669
文献标志码:
A
摘要:
微生物发酵可一定程度降低豆粕抗营养因子活性，提高豆粕作为蛋白源的利用率。采用2株纳豆菌发酵研究豆粕中脲酶的失活情况。首先测定了其生长曲线，用以指导其发酵条件的优化研究。研究了水/豆粕比例、培养温度、pH、接种量等发酵参数对脲酶活性的影响，结果表明：降低脲酶活性的最优发酵条件为：水/豆粕比例为5:1，pH4.5、温度30℃、接种量5%、种龄为8 h，发酵60 h，豆粕脲酶活性降低93%。
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.

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备注/Memo

基金项目：宁波市农业与社会发展攻关资助项目(2005C100103)。

作者简介：张丽靖(1979-), 女, 讲师, 现主要从事微生物发酵与制剂研究。E-mail:zlj@nit.zju.edu.cn。

更新日期/Last Update: 2014-10-07