多菌种混合发酵猪血的研究

Study on the mixed fermentation of porcine blood by multi-strains

采用产血红蛋白酶能力强的诱变蜡样芽孢杆菌菌株Lact5.Ⅲ.8与产蛋白酶的枯草芽孢杆菌菌株W11、N14及分解碳水化合物的酿酒酵母混合发酵新鲜猪血,生产猪血水解多肽。对混合发酵的接种量、发酵温度、发酵时间、玉米粉添加量进行了研究。结果表明:多菌种混合发酵的接种量分别为Lact5.Ⅲ.82%(V∶V)、W11,0.5%(V∶V)、N14,0.5%(V∶V)、酿酒酵母0.2%(V∶V);最适发酵温度为33℃,发酵时间为60h,玉米粉添加量为300g/L。

The purpose was to use porcine blood for the preparation of peptides in mixed microorganisms fermentation. The fermentative processe by mutation B. cereus LactS. Ⅲ 8, B. subtilis W11 ,N14, S. Cerevisiae were described. Various experimental conditions, such as inoculum size, time, temperature and cornmeal amount as additive were inverstigated to optimize the mixed fermentation. The result showed： the optimum mixed fermentation conditions were 2% （ V ： V） LactS. Ⅲ 8, 0.5% （ V ： V） W11, 0.5%（V ： V） N14, 0.2% （V ： V）S. Cerevisiae inoculum size; 33 % fermentation temperature, 60 h fermentation time; 300 g/L cornmeal.