响应面结合主成分分析优化菜籽粕固态发酵工艺

Optimization of solid-state fermentation conditions of rapeseed meal using response surface analysis combined with principal component analysis

以硫代葡萄糖苷(硫苷)降解率、粗蛋白含量和菜籽小分子蛋白得率为发酵菜籽粕品质的评价指标,通过主成分分析得到主成分向量F1,以F1为响应值,进行响应面分析,从而优化枯草芽孢杆菌(Bacillus subtilis)BS-012固态发酵菜籽粕的工艺参数。结果表明:菜籽粕固态发酵的工艺参数为接种量4.2%,发酵温度30.1℃,含水率49.9%,发酵时间47.3h;在该条件下获得的发酵菜籽粕其硫苷降解率为60.89%,粗蛋白含量为40.63%,菜籽小分子蛋白得率达15.91%,与各指标单独进行响应面优化相比,差异不显著(P>0.05)。说明采用响应面结合主成分分析的优化方法对发酵后菜籽粕品质的综合优化具有较好的效果。

A principal component vector F1 was obtained by principal component analysis for three quality evaluation indexes including glucosinolate degradation rate, crude protein content and peptide recovery ratio in rapeseed meal fermentation, then based on the response surface analysis of F1, the technological parameters were optimized in the solid-state fermentation process of rapeseed meal by Bacillus subtilis BS-012. The results showed that the optimal condition for solid-state fermentation of rapeseed meal was as follows： inoculum size 4. 2 %, fermentation temperature 30. 1℃, moisture content 49.9 %, and fermentation time 47.3 h. Under the optimal condition, the glucosinolate degradation rate, crude protein content and peptide recovery rate of rapeseed meal were 60. 89%, 40.63% and 15.91%, respectively. The results were not significantly different from those under the conditions optimized only using response surface method. In conclusion, the application of principal component analysis combined with response surface method was effective in the optimization of solidfermentation of rapeseed meal.