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- Title
屎 肠 球 菌 发 酵 玉 米 粉 条 件 参 数 优 化.
- Authors
杨 成; 朱振宇; 王明根; 白天天; 俄广旭; 卢 冬; 郭雪峰
- Abstract
The experiment was conducted to investigate the effect of fermentation condition on the production of acid from maize flour fermented by Enterococcus faecus fermented. The single-factor method was used to screen the basic parameters, and the single factor results were subjected to an orthogonal design with 3 levels of 4 factors (inoculum, material to water ratio, fermentation time, and fermentation tempera‐ ture). The condition parameters of Enterococcus faecus fermented corn flour were optimized by measuring the activity, pH, soluble sugar and volatile fatty acid of Enterococcus faecus in fermented corn flour. The results showed that the differences of pH value by inoculum levels of 5%, 15% and 25% were significant (P<0.05); the differences of pH value with feed to water ratios of 1∶0.8, 1∶1.2 and 1∶1.4 were significant (P<0.05); and the differences of pH value at fermentation times of 24 h, 48 h and 72 h were significant (P<0.05). The pH value at fermentation temperature of 37 ℃ was significantly lower than that at 25 ℃ and 30 ℃ (P<0.05). The optimal fermentation conditions parameters of Enterococcus faecus fermented maize flour were: inoculum amount 25%, material to water ratio 1∶1.4, fermentation time 24 h, fermentation temperature 30 ℃.
- Publication
Feed Industry, 2023, Vol 44, Issue 24, p91
- ISSN
1001-991X
- Publication type
Article
- DOI
10.13302/j.cnki.fi.2023.24.014