芽孢菌固态发酵降解豆粕工艺研究

Solid-state Fermentation Conditions of the Bacillus Degradating Soybean Meal

以工业副产物脱脂豆粕粉为原料,通过芽孢菌发酵将其水解得到大豆肽是对资源的有效利用。以水解度为指标,筛选到降解豆粕能力较强的芽孢菌4株,编号CHD12、CHD16、CHD21和CHD27;以大豆肽含量作为固态发酵产物的评价指标,从4株芽孢菌出发,得到适宜固态发酵降解豆粕的菌株组合(CHD16+CHD27);通过两个(L934)正交试验对该组合的固态发酵工艺进行优化,结果为其产物的大豆肽含量达23.9%,比优化前所得产物的大豆肽含量(14.1%)提高69.5%,比未经发酵处理的培养基中大豆肽含量(4.14%)提高约4.8倍,大豆肽得率达60%。

As industry by- product, Defatted soybean meal prepared for soybean pepfide by Bacillus fermenting was one kind of effective utilization of resource. The index the degree of hydrolysis （DH） was used to screen strains, and 4 strains with greater activity of degrading soybean meal were yielded,numbered CHD12,CHD16,CHD21 and CHD27 ;The index content of soybean peptide was used to evaluate the product of fermentation, and the combination strains（ CHD16 ＋ CHD27）, which were suitable for degradation of soybean meal through solid- state fermentation, were selected from the 4 Bacillus strains; The fermentation process was optimized through two orthogonal tests of（ L9 3^4 ） and the results were that the content of soybean peptide in the product was 23.9% ,which was 69. 5% more than that in the product under the process before optimized（ 14. 1% ） ,and 4. 8 times more than that in the medium before fermented（4. 14% ） ,and the peptide recovery ratio was 60%.