黑曲霉发酵豆粕对豆粕中酸溶蛋白含量影响的研究

Study on the Acid-soluble Protein Content of Soybean Meal by Fermentation with Aspergillus Niger

试验对影响黑曲霉发酵豆粕中酸溶蛋白含量的发酵时间、发酵温度、接种量和料水比条件进行了单因素试验研究,并选择对试验结果影响大的因素水平进行了4因素3水平正交优化试验研究。试验结果表明,最优发酵条件为发酵时间72h、温度28℃、接种量4%和料水比10.9。在该条件下进行发酵,黑曲霉发酵豆粕中的酸溶蛋白含量由发酵前的1.75%提高到13.62%。

The single factor experiment was conducted to select fermentation time, fermentation temperature, inoculum amount and material-water ratio. Based on the single factor experiment, orthogonal test L9（3^4） was used to establish the optimum levels of all the factors. The results showed that the optimal conditions were obtained as follows： fermentation time 72 h, fermentation temperature 28℃, inoculum amount 4% and material-water ratio l：l. Experiment with the optimized conditions, the acid-soluble protein content of soybean meal increases from 1.75% to 13.62%.