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48 h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1.6 cm。[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。
[ 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 Staphylacoccus aureus, furthermore inhibition zone size were 1.8 cm and 1.6 em respectively. [ Canchisian] 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.
出处
《安徽农业科学》
CAS
北大核心
2009年第23期10854-10856,共3页
Journal of Anhui Agricultural Sciences
基金
合肥市科技攻关项目(2007-1019)
关键词
蜡状芽孢杆菌
条件优化
小肽
DPPH
抑菌性
Bacillus cereus
Optimization of conditions
Small peptides
DPPH
Antibacterial property
