利用乳杆菌发酵法制备柞蚕蛹皮甲壳质研究初报

摘要

Prepare tussah pupa skin chitin using Lactobacillus fermentation ,and examine the protein removal rate and salt removal rate .By single factor test ,the optimal fermentation conditions were determined ,which were as follows :when the fermentation temperature was 32℃ ,Glucose concentration being 10g/100ml ,raw material dosage 5g/100ml ,and in-oculums 8% ,with a fermentation period for 36h ,the desalination and removal of protein ratio can be 61 .88% 70 .92%respectively .%利用乳杆菌发酵法制备柞蚕蛹皮甲壳质，以脱盐率及脱蛋白率为考核指标，通过单因素试验，优化了发酵条件，确定最优条件为：发酵温度32℃，发酵液中葡萄糖的浓度为10g/100mL，原料的添加量按5g/100mL的比例添加，接种量为8％，发酵周期为36h。此条件下脱盐率及脱蛋白率分别可达到70．92％和61．88％。