多菌混合发酵棉籽饼粕生产复合氨基酸液研究

Production of amino acids by multi-strain fermentation from cottneseed meal

以棉籽饼粕为实验原料,选用食用霉菌XH001、食用霉菌XH005和芽孢菌E01三种菌株进行发酵及水解实验,结果表明:XH001+XH005+E01组合在温度为36℃,进行固体发酵;然后在温度为55℃,pH值为6.0的条件下进行菌酶水解;最后在95℃下,加少量盐酸进行低酸水解,结果最为理想。其氨基酸含量达1.96g/100ml,生成率达59%且未检测出氯丙醇,棉酚含量≤0.02g/100g。

Using cottonseed meal as raw material, edible mold XH001, edible mold XH005 and spore-forming bacterium E01 were inoculated for fermentation and hydrolysis. The optimal result was achieved after the following treatment. Firstly, XH001, XH005 and E01 were co-inoculated on cottonseed meal for solid fermentation at 36℃. Then, the enzymatic hydrolysis was conducted at 55℃ and pH value 6.0. Finally, the acid hydrolysis was carried out under low hydrochloric acid condition at 95℃. After treatment, the amino acid content reached 1.96g/100ml with the formation rate of 59%. No chlorine propanol was detected, and the amount of gossypol was less than 0.02g/100g.