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利用红麻专用脱胶菌T1163 分别在振荡和静置条件下,对红麻鲜皮进行了脱胶试验,测定了发酵液中的活菌量、pH 值、挥发酸、COD、还原糖、胞外可溶蛋白及脱落物量和总残渣量等指标。结果表明,在振荡条件下,54h 内完成红麻鲜皮脱胶;微生物在0～12h 旺盛繁殖;pH 值为6.5 ～7 .5;挥发酸峰值为236mg/l;COD在6h 出现峰值,为958mg/l;还原糖在0～24h 迅速下降。在静置条件下,48h 内完成红麻鲜皮脱胶;T1163 活菌量在6h 左右出现一个“低谷”;pH 值为5.0 ～6.0 ;挥发酸峰值为1920mg/l,COD和还有糖分别在12h 和6h 左右出现峰值。两种发酵体系中,脱落物和总残渣量均随着脱胶时间延长而增加,至完成脱胶时分别占麻重的18.51% ～20.05% 和4.1% ～5.52% ;可溶性蛋白质变化规律均类似于“M”型。
Using kenaf special degumming bacteria T1163 under the condition of shaking and standing, the kenaf kombu was degummed, and the amount of viable bacteria, pH, volatile acid, COD, reducing sugar and extracellular Soluble protein and shedding amount and total residue amount and other indicators. The results showed that the kiwifruit skin degumming was completed within 54h under the shaking conditions. The microbes multiplied vigorously from 0 to 12h, the pH value was 6.5-7.5, the peak value of volatile acids was 236mg / l, and the peak of COD appeared at 6h, which was 958mg / l; reducing sugar in the 0 ~ 24h rapid decline. Under static conditions, the kiwifruit skin degumming was completed in 48h. The viable quantity of T1163 appeared a “trough” at about 6h; the pH value was 5.0-6.0; the peak of volatile acid was 1920mg / l; COD and sugar were Peak appears around 12h and 6h. In both fermentation systems, the amount of shedding matter and total residue increased with the degumming time, and accounted for 18.51% -20.05% and 4.1% -5.52% of the total weight respectively after degumming was completed. The variation of soluble protein was similar to “ M ”type.