枯草芽孢杆菌固体发酵豆粕条件的优化

Fermented Soybean Meal by Bacillus Sublitis and its Fermentation Condition Optimized

本试验采用枯草芽孢杆菌对豆粕进行固体发酵,通过正交试验探讨不同碳源组合、发酵时间、培养温度、水分比例、接种菌量等因素对发酵豆粕粗蛋白质增加率和蛋白质水解度的影响。结果表明,影响枯草芽孢杆菌固体发酵豆粕粗蛋白质增加率的条件因素的主次顺序为玉米粉比例>培养时间>温度>麸皮比例>水分比例>次粉比例>接种菌量,表观分析固体发酵条件最佳组合为A3B1C3D3E2F2G1,粗蛋白质增加率达到28.05%;影响发酵豆粕蛋白质水解率的条件因素的主次顺序为温度>培养时间>玉米粉比例>接种菌量>麸皮比例>次粉比例>水分比例,表观分析固体发酵条件最佳组合为A2B3C1D3E3F3G1,蛋白质水解度达到46.46%。枯草芽孢杆菌固体发酵豆粕的粗蛋白质增加率与蛋白质水解率存在明显的正相关(R2=0.556)。

Bacillus sublitis was inoculated in soybean meal substrate, this fermented soybean meal was detected crude pro rein and hydrolysis of protein. Compared the increase of crude protein and hydrolysis of protein, fermentation conditions inclu ding carbon resource, temperature, moisture, culturetime and inoculant concentration were optimized by orthogonal design. The result showed that the sequence of effect factor for crude protein increase were cornmeal ration〉 culture time 〉 tempera- ture 〉wheat bran ration〉 moisture 〉 wheat short ration〉inoculant concentration. The highest crude protein increase was 28.05 % in culture condition was A3 Ba C3 D〉 E2 F2 G1. The sequence of effect factor for hydrolysis of protein increase were temperature 〉 culture time 〉 cornmeal ration 〉 inoculant concentration 〉 wheat bran ration 〉 wheat short ration 〉 moisture. The highest hydrolysis of protein increase was 46.46 % in culture condition was A2 B3 C1 D3 E3 F3 G1. The increase rate of crude protein and hydrolysis of protein counted was positive relevance （R2 =0. 556）.