中文摘要：

采用植物乳杆菌（Lactobacillus plantarum）固态发酵法生产功能性发酵豆粕,利用其催化葵花籽油中的亚油酸转化为共轭亚油酸（CLA）,通过单因素实验,分析了发酵过程中温度,时间,pH,接种量和葵花籽油添加量对生产共轭亚油酸的影响。实验结果表明,在37℃下,发酵时间96h,发酵pH6.0,接种量6%,葵花籽油添加量2%的条件下,CLA的总产量较大。

英文摘要：

Functional soybean meal was studied by solid state fermentation with lactobacillus plantarum, which converting the linoleic acid in the oil to conjugated linoleic acid.Through single factor experiment the influence factors such as temperature, time,pH,fungi concentration and oil concentration on the production of conjugated linoleic acid was analyzed.The results showed that the yield of CLA was higher in the fermentation conditions of 37 ℃,96h,pH 6.0,fungi concentration 6%,oil concentration 2%.