枯草芽孢杆菌对黑木耳发酵液糖类成分降解规律影响.docVIP

枯草芽孢杆菌对黑木耳发酵液糖类成分降解规律影响?? 　　摘要：为开发以黑木耳为原料的益生菌保健品提供理论支持，以黑木耳子实体为主要原料配制培养液，接入纯培养后的枯草芽孢杆菌，在36、46℃条件下分别进行发酵培养，测定0～60 h内发酵液中总糖、还原糖浓度，计算发酵液中多糖浓度及枯草芽孢杆菌菌落数。结果表明，总糖和多糖含量的变化均呈先下降上升再下降后趋于平稳的趋势，还原糖含量的变化36℃条件下呈先下降后上升的趋势，46℃条件下呈先下降后上升再下降的趋势；大部分发酵过程中，46℃发酵条件下发酵液的总糖、多糖、还原糖含量高于36℃发酵条件；两种发酵条件下菌落数的变化趋势是先上升后下降再上升后略下降。从糖类降解程度和活性菌体数量确定枯草芽孢杆菌发酵黑木耳子实体的最佳工艺为发酵温度46℃，发酵时间24 h 关键词：枯草芽孢杆菌；黑木耳；总糖；多糖；还原糖；降解规律 中图分类号：S646.609.9 文献标识号：A 文章编号：1001-4942（2017）04-0068-04 Study on Degradation of Sugars in Black Fungus Fermentation Broth Affected by Bacillus subtilis Wang Bin， Zhang Tengxiao， Zhang Chunhua， Chen Hongyu， Su Shi， Yu Dehan， Li Li （Department of Food and Pharmaceutical Engineering， Suihua University， Suihua 152061， China） Abstract The effects of Bacillus subtilis on degradation rule of sugars in black fungus fermentation broth was studied in order to provide theoretical supports for the development of probiotic health care products with black fungus as raw material. The pure cultured Bacillus subtilis was inoculated into the culture liquid with black agaric fruiting body as main raw material and cultured at 36℃ and 46℃ respectively by fermentation. The total sugar and reducing sugar concentration were determined in the fermentation liquid in 0～60 hours， and the polysaccharide concentration and Bacillus subtilis colony number were calculated. The results showed that the contents of total sugars and polysaccharide decreased firstly， then increased， and then decreased to tend to stablization. The content of reducing sugars decreased firstly and then increased at 36℃， but decreased firstly， then increased and then decreased at 46℃. In most of the fermentation process， the total sugar， polysaccharide and reducing sugar contents at 46℃ were higher than those at 36℃. The change trend of colony number in the two kinds of fermentation conditions both increased firstly followed by decrease， and then increased followed by slight decrease. Comprehensively considering the sugar degrad