Title

固體發酵生產荳豉纖溶酶的研究

Translated Titles

Production of Douchi Fibrinolytic Enzyme by solid-state Fermentation

Authors

孫月娥(Yue-E Sun);王衛東(Wei-Dong Wang)

Key Words

細菌型荳豉 ; 纖溶酶 ; 功能性 ; bacteria-fermented Douchi ; fibrinolytic enzyme ; functionality

PublicationName

中國釀造

Volume or Term/Year and Month of Publication

2005卷12期(2005 / 12 / 20)

Page #

8 - 11

Content Language

簡體中文

Chinese Abstract

對細菌型荳豉的生產工藝作了深入研究。分析了影響荳豉纖溶酶產量的諸多因素,包括大荳浸泡水量、時間、大荳破碎程度、碳源、離子強度、蒸煮時間等。並對荳豉提取物的功能性進行了研究,如溶栓作用、抗氧化作用、抑菌作用等。

English Abstract

The process technology of bacteria-fermented Douchi was studied in this paper. Several factors which influence the production of Douchi fibrinolytic enzyme were analyzed, including amount of soaking water, soaking time, crash degree of soybean, carbon source, ionic strength and cooking time. The functionality of Douchi extracts was also studied, including thrombolysis, antioxidation and bacteriostasis.

Topic Category 工程學 > 化學工業