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应用固定化菌体发酵大豆废弃物生产具生理活性异黄酮之最适作用条件
理異
金
利 Lactobacillus paracasei , Lactobacillus acidophilus,
Bifidobacterium longum pH異量
不 量 度異
異量 HPLC
Bifidobacterium longum Lactobacillus paracasei
異量 80% 數量 9 log CFU/g pH 4~5
不度 Bifidobacterium longum Lactobacillus paracasei 60
不量 1:2異
Abstract
Lactobacillus paracasei , Lactobacillus acidophilus and Bifidobacterium longum,
respectively, inoclumn with soybean meal detected the viable count, pH and content of
isoflavone during fermentation periods at 37 for 48 hrs. Furthermore, study that the effect
on the content of isoflavone in various fermentation condition comprised water content and
fermentation temperature and fermentation time. The content of isoflavones were detected by
HPLC analysis. The results that the aglycone isoflavone in the soybean meal fermentation
with Bifidobacterium longum and Lactobacillus paracasei 80% of total isoflavone higher
than Lactobacillus acidophilus . All of strains fermentation with soybean meal showed that
the maximum population at 9 log CFU/ml and pH value at 4~5. The content of aglycone
isoflavone increased in the soybean meal fermented with Bifidobacterium longum and
Lactobacillus paracasei at 60, and the ratio of soybean mea
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