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《Journal of Beijing University of Agriculture》 2018-03
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Optimization of fermentation for producing polysaccharides from Chinese herbal by combined probiotics

LI Jiayi;ZHANG Hongxing;XIE Yuanhong;XIONG Lixia;Gao Xiuzhi;LIU Hui;LIAN Zhengxing;Food Science and Engineering College,Beijing University of Agriculture,Beijing Laboratory of Food Quality and Safety,Beijing engineering laboratory of key technology development of Microecologics,Key Laboratory of Detection and Control of Spoilage Organisms and Pesticide Residues in Agricultural Products;College of Animal Science & Technology,China Agricultural University;  
【Objective】The combined probiotics(Lactobacillus plantarum subsp.plantarum zhang-LL and Lactobacillus paracasei KL1)were used to ferment mixtured Chinese herbal medicine.【Method】Zhang-LL and KL1 strains were activated and amplified to ferment mixtured herbs and polysaccharides from fermented broth were extracted and measured.The fermentation temperature,initial pH,inoculation amount and fermentation time were investigated.Single factor multi level test and orthogonal test were applied to determine the best fermentation conditions.【Result】The results showed that the best indicators were initial pH 5.0,inoculation amount 5%,incubation temperature 34℃,fermentation time 72 h.【Conclusion】The polysaccharide yield reached 1.13%in the conditions above,1.65 times of initial conditions or 2.51 times of non-fermentation.
【Fund】: 转基因生物新品种培育重大专项(2016ZX08008-03)
【CateGory Index】: S816.7
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