不同厂家发酵豆粕产品理化指标的比较研究

Comparative studies on physical and chemical parameters of fermentative soybean meal from different companies

对6个不同厂家的发酵豆粕产品的理化指标进行了比较分析．主要指标包括：粗蛋白与小肽含量、蛋白质分子量组成、酸性与中性蛋白酶活性、芽孢杆菌与乳酸菌数等。结果表明，6个厂家的发酵豆粕产品粗蛋白含量为46．08％～53．36％．小肽含量为2．82％～12．1％；芽孢杆菌数为10^5-10^6CFU／g；蛋白酶活性均较低，最大值仅为2．36U／g，分子量在18400～116000u之间的蛋白质降解程度较低。说明各发酵豆粕产品的理化指标差异较大，不同厂家的生产工艺相差较大．建议有关厂家针对影响发酵豆粕产品质量的关键指标进行生产工艺的改进。

Comparative analysis of fermentative soybean meal （FSM） from six different companies were carried out, physical and chemical parameters included crude protein（CP）, peptide content, component of protein molecules, activities of acid proteinase and neutral proteinase, total plate eount（TPC） of Bacillus subtilis （BS） and lactic bacteria, etc. The results showed that CP content of six different FSM were 46.08%-53.36%, peptide content were 2.82%-12.1%, TPC were 10^5-10^6 CFU/g, activities of proteinase was low, the maximum values was 2.36 U/g, molecule of proteins between 18 400-116 000 u was less degradation. The results indicated that values of physical and chemical parameters were significant different in different FSM. According key indexes affecting the qualities of FSM, improvements of processing for them were suggested.