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| 本帖产生 1 个 翻译EPI ，点击这里进行查看 | ||
mengfanbo金虫 (正式写手)
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[求助]
求翻译一段摘要，急。。。
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| 本课题研究以甘薯渣为原料，采用乳酸菌和黑曲霉混合菌为发酵菌种，以发酵发酵时间、接种量及料液比对水不溶性膳食纤维(IDF)提取率的影响为考察指标，通过单因素试验和正交试验优化微生物发酵法制取甘薯渣膳食纤维的工艺。结果显示：乳酸菌发酵制取甘薯渣膳食纤维的最佳工艺条件为：发酵时间20h、接种量1%、料液比1:10；黑曲霉发酵制取甘薯渣膳食纤维的最佳工艺条件为：发酵时间96h、接种量5%、料液比1:40。所制甘薯渣膳食纤维素的膨胀力、持水力分别为2.8mL/g、4.33g/g，与原料相比膳食纤维的纯度和理化性质均得到一定提高。微生物发酵法制备膳食纤维的同时能有效提高其品质指标，是一种较好的高品质膳食纤维制备方法。 |
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mengfanbo
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2楼2013-06-08 15:57:01
mengfanbo
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| 本论文以甘薯渣为原料，采用乳酸菌、黑曲霉为发酵菌种，考察发酵时间、接种量及料液比对水不溶性膳食纤维(IDF)提取率的影响，通过单因素试验和正交试验优化微生物发酵法制取甘薯渣膳食纤维的工艺。研究结果表明：乳酸菌发酵制取甘薯渣膳食纤维的最佳工艺条件为：发酵时间20h、接种量1%、料液比1:10，在此条件下IDF的提取率为12%；黑曲霉发酵制取甘薯渣膳食纤维的最佳工艺条件为：发酵时间96h、接种量5%、料液比1:40，在此条件下IDF的提取率为20%。所制甘薯渣膳食纤维素的膨胀力和持水力分别为2.8mL/g、4.33g/g，与原料相比膳食纤维的膨胀力、持水力分别提高了75%、34.5%。微生物发酵法制备膳食纤维的同时能有效提高其品质指标，为生产中大规模制备甘薯渣膳食纤维提供一定的理论依据。 |
3楼2013-06-08 17:47:45
mengfanbo
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4楼2013-06-08 17:49:00
fuboluben
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mengfanbo: 金币+10, 翻译EPI+1, ★★★★★最佳答案 2013-06-10 16:38:53
mengfanbo: 金币+10, 翻译EPI+1, ★★★★★最佳答案 2013-06-10 16:38:53
| In this article the sweetpotato residue was chosen as raw material while the lactobacillus and the Aspergillus niger performed as the Fermentation Strains. The effects of fermentation time, inoculation quantity and ratio of material to liquid on extract rate of insoluble dietary fiber were investigated. In addition, a single factor experiment and an orthogonal experiment were carried out to optimize the preparation process of sweetpotato residue dietary fiber conducted by a microbe fermentation method.The results showed that 20 hours for fermentation, 1% quantity for inoculation and 1to 10 for the ratio of material to liquid could be concluded as the optimal process conditions of lactobacillus fermentation method. And the extract rate of IDF under these conditions was 12%. Besides above, the optimal process conditions of Aspergillus niger fermentation method were also determined and depicted as 96 hours, 5% and 1to 40 for fermentation, quantity for inoculation and ratio of material to liquid respectively. A 20% extract rate could be obtained within these conditions. The swelling force and the water-retaining capacity of the prepared sweetpotato dietary fiber were 2.8mL/g and 4.33g/g respectively of which the numbers were improved by 75% and 34.5 respectively compared with that of materials. In conclusion, not only the quality index of sweetpotato residue dietary fiber could be improved by a microbe fermentation method but also theoretical supports could be available for large scale preparation of it. |
5楼2013-06-09 09:38:16
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