摘要
以总黄酮、总酚含量和菌体生长为指标,对四川麸醋醋醅中分离筛选所得芽孢杆菌的发酵培养基进行了优化研究。结果表明:最适培养基为10%豆粕,10%麸皮,0.06%硫酸铵,0.5%氯化钠,在此条件下,总酚含量可达229.8μg/mL,总黄酮含量可达241.9μg/mL。
Total content of phenolics and flavonoids and inocula growth are used as experiment indexes to study the fermentation medium of a Bacillus from vinegar grains.The result shows that the optimal fermentation medium is 10% soybean meal,10%wheat bran,0.06%ammonium sulfate,0.5% sodium chloride.Under such conditions,the total content of phenols can reach 229.8μg/mL,and the total content of flavonoids can reach 241 .9μg/mL.
出处
《中国调味品》
CAS
北大核心
2014年第5期1-5,共5页
China Condiment
基金
宜宾学院发酵资源与应用四川省高校重点实验室资助项目(2010KFZ002)
关键词
芽孢杆菌
总黄酮
总酚
菌体生长
Bacillus
total phenolics
total flavonoids
inocula growth
