豆粕的微生物发酵降解

Study on the Degradation of Soybean Meal by Microorganism Zymotechnics

【研究目的】以脱脂豆粕粉为原料,具产蛋白酶能力的菌株CHD21为生产菌种进行发酵。菌株所产蛋白酶作用于豆粕粉中的大豆蛋白将其水解为大豆多肽。【方法】以水解度作为指标,对菌株CHD21发酵降解豆粕的条件进行了优化。通过液体发酵探讨菌株CHD21适宜的培养基组成、接种时间、接种量与发酵时间。【结论】结果表明:在豆粕含量8%,麸皮含量2%的液体发酵培养基中接种4%的菌龄为19h的液体种子,于温度40℃,转速120r/min条件下发酵48h,豆粕蛋白的水解度可达42%,比条件优化前的水解度提高了40%。

[OBJECTIVE]Defatted soybean meal was used as substrate and fermented by the strain CHD21 which could yield proteinase. The soybean protein in defatted soybean meal was hydrolyzed into soybean peptides by the proteinase secreted from the strain,[METHODlThe index degree of hydrolysis （DH%） was used to optimize the conditions of strain CHD21 degraded soybean meal by fermentation. Through liquid fermentation the appropriate medium composition, inoculation time, inoculation amount and fermentation time for the strain were researched.[CONCLUSION]Results showed that, under the fermentation conditions as follow： the wheat bran content of 2% and the soybean meal content of 8%, inoculation amount of 4% from liquid seed with cell age of 19h,fermentation time of 48h, temperature 40℃,and rotational speed 120r/min, the degree of hydrolysis （DH） of soybean meal protein could reach 42%,which was 40% more than the degree of hydrolysis（DH） under the conditions before optimized.