固态发酵生产菜籽肽菌种的筛选

Screening of Strains Used for Producing Rapeseed Peptide through Solid-state Fermentation

以黑曲霉、白地霉、宇佐美曲霉、雅致放射毛霉、产朊假丝酵母、地衣芽孢杆菌、米曲霉和枯草芽孢杆菌为出发菌,菜籽粕为原料,氮溶解指数、氨基酸态氮、肽得率和蛋白酶活力为评价指标,对固态发酵生产菜籽肽的菌种进行研究结果表明:宇佐美曲霉、雅致放射毛霉和枯草芽孢杆菌发酵效果较好,发酵后产生了较多的低分子量菜籽肽,而枯草芽孢杆菌更适合单菌固态发酵生产菜籽蛋白肽。

With Aspergillus niger, Geotrichum candidum, Aspergillus usamii, Actinomucor elegans, Candida utilis, Bacillus licheniformis, Aspergillus oryzae, and Bacillus subtilis as original strains, rapeseed meal as raw material, and peptide recovery ratio, soluble nitrogen, amino acid nitrogen and protease activity as evaluation indexes, the screening of the strains which were used for producing rapeseed peptide through solid-state fermentation was carried out. The results showed that the effects of fermentation ofAspergillus usamii, Actinomucor elegans, and Bacillus subtilis are better than those of other strains, and a lot of low molecular weight rapeseed pepfides are produced after solid-state fermentation, while Bacillus subtilis is more suitable for producing rapeseed peptide singly through solid-state fermentation.