Title: Koji-mold preparation of Bifidobacterium vinegar bran koji and the determination of its enzyme activity
Abstract: Koji-mold preparation of Bifidobacterium vinegar bran koji by Bifidobacterium,Aspergillus oryzae and Aspergillus niger co-fermentation,then its enzyme activity were determined in order to test the performance of kinds of bran koji;and the number of Bifidobacterium was determined in order to determine whether Bifidobacterium can be good growth with koji-mold.Through the method that inoculating A.oryzae and A.niger by the proportion of 1:1 into koji-mold,simultaneously adding 1000 μl Bifidobacterium.The koji-mold can be obtained after culture,shake flask and buck-les flask culture.After smashing and drying of koji-mold,it showed that Moisture 64.9%,acidity 0.288 ml/g,glucoamylase activity1188.8 U/g,α-amylase activity 9.6 U/g,proteinase activity 23.3 μg/min.g,the survival of the number of Bifidobacterium: 1.5×103 cfu/g.The koji-mold of Bifi-dobacterium vinegar bran koji has the higher enzyme activity and Bifidobacterium can be good growth with koji-mold.
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
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