【摘要】 借助气相色谱仪和分光光度计检测发酵水溶液中脂肪酸和葡聚糖的含量。测得黑松露发酵粉中含有的葡聚糖含量为2.52 ng/kg。黑松露溶液发酵后会产生不同的脂肪酸,根据对比分析得出各类酸中丁酸和丙酸的成分最多,为了使黑松露发酵得到更多的丁酸盐和丙酸盐来净化水体,得到最佳发酵条件同时加入菌种和培养基在温度28℃,转速150 r/min下发酵72 h效果最好。更多还原

【Abstract】 Black truffle fermentation solution can alleviate osmotic stress caused by brackish water irrigation. Different concentrations of fermentation solution have different degrees of remission. In this paper, the best fermentation conditions are obtained by means of spectrophotometer and gas chromatograph. Because the content of dextran and the content of dextran in fermentation powder are quite similar, the contents of dextran contained in the fermentation powder of black truffle is almost 2.52 ng/kg. Different fatty acids can be produced after the fermentation of black truffle solution. According to the comparative analysis, butyric acid and propionic acid are the most in all kinds of acids. In order to get more butyrate and propionate to purify the water, the best fermentation conditions are obtained. At the same time, adding bacteria and culture medium, the fermentation effect is the best at 28 ℃ and 150 r/min for 72 h.更多还原