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蜡状芽孢杆菌发酵南极磷虾生成活性物质的研究
引用本文:范晓琴,孙建安,毛相朝,薛长湖.蜡状芽孢杆菌发酵南极磷虾生成活性物质的研究[J].工业微生物,2017,47(4).
作者姓名:范晓琴  孙建安  毛相朝  薛长湖
作者单位:中国海洋大学食品科学与工程学院,山东青岛,266003
基金项目:山东省重点研发计划项目
摘    要:南极磷虾具有分布量广、营养价值高、贮藏量大等特点,是一种重要的海洋蛋白新资源,有待开发利用。从深海泥样中分离筛选出一株能够以南极磷虾为唯一碳氮源生长的蜡状芽孢杆菌,利用该菌发酵南极磷虾。对发酵条件进行了初步优化,研究了发酵液的抗氧化能力以及发酵液中风味物质的种类和含量的变化情况。结果显示,30℃恒温培养48 h,DPPH清除率为44.05%,总酚含量为0.059 2 mg/m L,亚铁离子螯合能力为92.23%,还原力为200.13μmol/L,总蛋白含量为2.952 g/100 g,有机酸组成丰富,游离氨基酸含量(227.540 2 mg/m L)比发酵前(106.5796 mg/m L)增加一倍。本研究使南极磷虾这一丰富的资源得到最大限度的利用,同时也使南极磷虾的生物活性物质能够在生产中发挥潜在的作用。

关 键 词:南极磷虾  蜡状芽孢杆菌  抗氧化能力  风味物质

Research on bioactive substances from euphausia superba fermented by Bacillus cereus
FAN Xiaoqin,SUN Jian&#;an,MAO Xiangzhao,XUE Changhu.Research on bioactive substances from euphausia superba fermented by Bacillus cereus[J].Industrial Microbiology,2017,47(4).
Authors:FAN Xiaoqin  SUN Jian&#;an  MAO Xiangzhao  XUE Changhu
Institution:FAN Xiaoqin,SUN Jian'an,MAO Xiangzhao,XUE Changhu
Abstract:Euphausia superba with large biological storage capacity,wide distribution,high nutritional value and so on,provide an important new marine resource of proteins to be exploited and utilized.In this paper,a strain of Bacillus cereus was isolated and screened from deep ocean mud,which was then used for the fermentation of euphausia superba.Its fermentation conditions were preliminary optimized and the antioxidant capacity of the fermentation broth was investigated,as well as the composition of the flavor compound.Under the optimized fermentation conditions for 48 hours at 30 ℃,the results were as follows: the scavenging activity of DPPH radicals 44.05%,the total phenolic content 0.059 2 mg/mL,the Fe2+ chelating ability 92.23%,the measurement of reducing power 200.13 μmol/L,the total protein content 2.952 g/100 g;the organic acid content was unique and the content of amino acid was 227.540 2 mg/mL in the fermentation broth which doubled more than 106.579 6 mg/mL in the unfermented broth.According to this research,the euphausia superba received the maximum use,and the bioactive substances in euphausia superba would play a potential role in production.
Keywords:euphausia superba  Bacillus cereus  anti-oxidative activity  flavor compounds
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