采用枯草芽孢杆菌发酵菜籽饼粕生产溶栓酶条件的优化

Optimum technical conditions of fermentation of rapeseed cake and dregs for streptokinase with Bacillus Subtilis

利用枯草芽孢杆菌对菜籽饼粕进行发酵,并以影响菜籽饼粕发酵的重要因素,即培养基组成、发酵pH、发酵时间做三因素三水平正交试验,对发酵产生激酶的溶栓活性进行测定,并监测菜籽饼粕中有毒有害物质硫甙、异硫氰酸酯和恶唑烷硫酮发酵前后含量的变化。结果表明:最佳发酵条件是采用LB培养基活化菌株,发酵pH7,发酵时间24h。发酵后的菜籽饼粕中的硫甙、异硫氰酸酯和恶唑烷硫酮得到基本降解,极大地降低了菜籽饼粕的毒性。本项研究结果将为菜籽饼粕的综合利用开辟出一条新途径。

Rapeseed cake and dregs were fermented with Bacillus subtilis. In order to investigate the optimum technical conditions of fermentation, the activity of streptokinase in fermented products were determined ,and factors and levels that influence the fermentation process for orthogonal test were proceeded. Results showed that the optimal technological conditions had LB as the culture medium, pH 7 fermentation and 24h fermentation time. Sulphoglucoside, isorhodanic ester and oxazolidone was degraded after fermentation. The toxicity of rapeseed cake and dregs declined. This research provided a comprehensive method to utilize rapeseed cakes and dregs.