复合菌发酵豆粕生产工艺参数的研究

Study on Fermentative Technological Parameters of Soybean Meal by Compound Microbes

利用乳酸菌和枯草芽孢杆菌对豆粕进行固态发酵,通过优化豆粕发酵工艺参数,研究发酵条件对豆粕发酵品质的影响,并对不同批次和不同厂家的产品进行分析,为选择发酵豆粕产品提供参考。结果表明,在实验室培养条件下,乳酸菌和枯草芽孢杆菌的最佳接种菌龄分别是24 h和36 h;在1000 L发酵罐培养条件下,乳酸菌和枯草芽孢杆菌的最佳接种菌龄均为18 h。通过单因素和正交试验分析,优化产蛋白酶培养基为:豆粕92.85%、麸皮4.64%、玉米粉2.32%、葡萄糖0.19%,料水比1∶0.6,枯草芽孢杆菌和乳酸菌接种比为2∶3,接种量为4 mL/100 g。通过对发酵产品分析,生物降解是去除抗原蛋白最有效的方法。

Lactobacillus and Bacillus subtilis were used for the solid-state fermentation of soybean meal,the effects of fermentative conditions on the quality of the fermented soybean meal were studied,and the different batches of soybean meal products from various manufacturers were compared and analyzed for the purpose of providing reference for choosing the fermented soybean meal products.The results showed that the ideal inoculation ages of Lactobacillus and Bacillus subtilis were 24 h and 36 h respectively in conical flask culture,and both 18 h in 1000 L fermentor culture.Through single factor experiment and orthogonal experiment,the optimum fermentative conditions were obtained as follows： 92.85% soybean meal,4.64% wheat bran,2.32% corn powder,0.19% glucose,ratio of material to water 1∶0.6,inoculation ratio of Bacillus subtilis to Lactobacillus 2∶3,and incubation volume 4 mL/100 g.Through the analysis of fermented products,it was proved that biodegradation was the most effective way to eliminate antigen protein.