摘要
目的:以玉米须的总黄酮和多糖含量为评价指标,采用枯草芽孢杆菌和纤维素降解菌为混合菌种进行固态发酵,观察对玉米须提取物品质的影响。方法:采用单因素试验法,考察菌种比例、接种量、发酵温度和发酵时间等因素的影响,筛选适宜的发酵条件。结果:枯草芽孢杆菌和纤维素降解菌的接种比例为3:2,接种量为8.0%,发酵温度为35℃,发酵周期为72h,玉米须固体发酵物中总黄酮含量为4.25%,比发酵前提高了38.89%,多糖含量为6.21%,比发酵前提高了32.69%。结论:混合菌种固态发酵可提高玉米须提取物品质,为玉米须资源利用提供新的途径。
Objective:To take the content of total flavonoids and polysaccharides in corn silk as indicators,and use Bacillus subtilis and cellulose-degrading bacteria as mixed strains for solid-state fermentation to observe the effect on the quality of corn silk extract.Methods:The single factor test method was used to investigate the effects of bacterial species ratio,inoculum amount,fermentation temperature and fermentation time,and screen out suitable fermentation conditions.Results:The inoculation ratio of Bacillus subtilis and cellulose degrading bacteria was 3:2,the inoculation amount was 8.0%,the fermentation temperature was 35℃,and the fermentation period was 72 hours.It increased by 38.89%before fermentation,and the polysaccharide content was 6.21%,which was 32.69%higher than that before fermentation.Conclusion:Solid-state fermentation of mixed strains can improve the quality of corn silk extract and provide a new way for the utilization of corn silk resources.
作者
邰佳
马海英
Tai Jia;Ma Haiying(The Fouth Affi liated Hospital of China Medical University,Liaoning,110032)
出处
《当代化工研究》
2022年第15期165-167,共3页
Modern Chemical Research
关键词
玉米须
固态发酵
黄酮
多糖
corn silk
solid-state fermentation
flavonoids
polysaccharides
