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《Journal of Northeast Agricultural University》 2005-01
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The research on rhizopus fermenting soybean food——measurement of content of lipids nutrition matter in tempe

WANG Li-qun1, YU Hong-xiang1, MA Shi-hua2, ZHANG Cui-feng4, HAO Chun-lei1, ZHU Xiang-chun1, SUN Zhi-xue3, LU Yan1, LI Li-hua1( 1. Life Science College, Northeast Agricultural University, Harbin Heilongjiang 150030, PRC; 2. Biochemical Product NO.1 Factory , Harbin Heilongjiang 150069, PRC; 3. Animal Quarantine Station, Harbin Heilongjiang 150036, PRC; 4. Harbin Sanleyuan Biology Engineering Stock Co., Ltd., Harbin Heilongjiang 150086, PRC )  
By virtue of measurement to content of lipids nutrition in tempe, it can be known that the total content of lipids in tempe fermented for 30 h is almost the same as that in the control. But the acid value and iodine value of lipids in tempe increase about 3.7 times and 0.15 times,and the contents of some kinds of free unsaturated fatty acids, including oleic,linoleic,arachidonic,linolenic acids,improve 6.9,3.4,9.3 and 7.1 times respectively compared that in the control. The change of them is not significant after tempe is fermented for 30 h.
【Fund】: 黑龙江省科学技术计划(攻关)项目合同编号GA01404-04
【CateGory Index】: TS214.2
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