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乳酸菌发酵豆粕、菜籽粕和棉籽粕过程中总糖和还原糖含量变化的研究
魏炳栋
陈群
于秀芳
刘海燕
吉林畜牧兽医, (02), pp 47-49, 2010-2-1
Summary
利用DNS法对乳酸菌发酵豆粕、菜籽粕和棉籽粕的总糖和还原糖含量进行测定,研究了不同发酵时间这3种粕类饲料总糖和还原糖含量的变化,得出乳酸菌具有较强的-半乳糖苷酶活性,能够降解总糖使得还原糖含量增加,发酵72h时,总糖的含量分别下降了17.4%、33.26%和27.35%,而还原糖含量增加了6.47倍、10.15倍和1.73倍。
Keywords
DNS; 乳酸菌; 总糖; 还原糖; 豆粕; 菜籽粕; 棉籽粕 DNS; Lactic Acid Bacteria; Water-Soluble TotalSugar; ReducingSugar; SBM; Rape-seed Meal; Cottonseed Meal
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