枯草芽孢杆菌的选育及其发酵豆粕的工艺条件研究

Study on Breeding of Bacillus Subtilis and Its Fermentation Process on Soybean Meal

[目的]为大豆多肽的工业化生产提供理论依据。[方法]以紫外线诱变后筛选得到的枯草芽孢杆菌B1-2菌株发酵豆粕生产大豆多肽,通过单因子及正交试验确定最佳发酵条件。[结果]各因素对枯草芽孢杆菌B1-2发酵豆粕生产大豆多肽的影响依次为：豆粕含量、培养基pH值、发酵温度和接种量。最佳发酵条件为：发酵培养基中含9%豆粕、2%麸皮,以培养24 h的枯草芽孢杆菌B1-2菌株为发酵菌种,在初始pH值7.5,温度35-40℃,接种量8%条件下发酵64 h,此条件下豆粕蛋白的水解度可从初始条件的17.80%提高至21.06%,比条件优化前提高了18%。[结论]该研究优化了枯草芽孢杆菌发酵豆粕生产大豆多肽的工艺条件。

[Objective] The study was to provide the theoretical basis for industrialized production of soybean peptides.[Method] B1-2 strain of Bacillus subtilis which was screened by UV mutation was taken to ferment soybean meal for producing soybean peptides.The optimum fermentation condition was determined through single factor and orthogonal tests.[Results] The effects of factors on fermentation ability of B1-2 strain of Bacillus subtilis on soybean meal for producing soybean peptides in order was soybean meal content,pH value of medium,fermentation temperature and inoculation amount.The optimum fermentation condition was as follows： contents of soybean meal and bran in fermentation medium were 9% and 2% resp.,B1-2 strain of Bacillus subtilis which was cultured for 24 h was taken as fermentation strain,initial pH value of medium was 7.5 and fermentation time was 64 h with fermentation temperature of 35-40 ℃ and inoculation amount of 8%.Under this condition,the hydrolysis degree of soybean meal protein was increased from 17.80% to 21.06%,being increased by 18%.[Conclusion] The study optimized the processing condition of Bacillus subtilis fermenting soybean meal for producing soybean peptides.