论文部分内容阅读
利用红麻专用脱胶菌T1163 分别在振荡和静置条件下 ,对红麻鲜茎进行了脱胶试验 ,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和总残渣量等指标。结果表明 ,在振荡条件下 ,84小时完成红麻鲜茎脱胶 ;pH值为 6 .80～ 7.45 ;挥发酸和可溶蛋白含量较低 ,其峰值分别为 1 48mg/l和 5 3mg/l。在静置条件下 ,72小时完成红麻鲜茎脱胶 ;pH值为 6 .2 0～ 6 .80 ;挥发酸随脱胶的进程而不断增加 ,脱胶完成时下降 ,峰值 6 35mg/l;胞外可溶蛋白变化趋势呈“M”型。两种发酵体系中 ,脱落物和总残渣量均随脱胶时间延长而呈不断增加趋势 ,脱胶完成时 ,其去除率均达 1 1 %左右 ;微生物均在 2— 6小时迅速旺盛繁殖 ;COD和还原糖均呈“M”型趋势。
Unglazed mucilage strain T1163 was used to degummed the fresh stems of kenaf under the conditions of shaking and standing respectively. The amount of viable bacteria, pH value, volatile acids, COD, reducing sugars, extracellular Soluble protein and shedding and total residue and other indicators. The results showed that under the condition of shaking, the kenaf fresh stem degumming was completed in 84 hours; the pH value was between 6.80 and 7.45; the content of volatile acids and soluble protein was lower, with peak values of 148 mg / l and 53 mg / l respectively. The static degumming of kenaf stalk was completed in 72 hours under the condition of standing; the pH was between 62.0 and 6.80; the volatile acid increased with the progress of degumming, the degumming decreased at the completion of degumming, the peak value was 6 35mg / l; The trend of soluble protein was “M”. In the two fermentation systems, the amount of shedding and total residue both increased with the degumming time prolonging. When the degumming was completed, the removal rates reached about 11%. The microorganisms rapidly multiplied in 2-6 hours. COD and Reducing sugar showed “M” trend.