摘要
为给饲用活性小肽的发酵生成扩大化做准备,对适用于固体发酵降解豆粕粉的菌种进行了筛选,并对其发酵条件进行了优化。结果表明:乳酸短杆菌KLDS-1降解豆粕粉能力效果最好。其最佳发酵工艺为发酵坯含水量50%、糖蜜3%、接种量35%,经生料厌氧发酵48h,发酵样品中的小肽含量达26.12%,比发酵前提高了22.81%。
In this paper the author screened the bacterial strains suitable for solid state fermentation of soybean meal and optimized the fermentation conditions to prepare for fermentation expansion of feeding active small peptides.The results showed that Lactobacillus KLDS-1 had the best degradation effect on soybean meal.The optimum conditions were exactly as follows： water content of fermentation materials 50%,concentrate of molasses 3%,inoculum size of Lactobacillus KLDS-1 35%,anaerobic fermentation time 48 h,the small peptides content of soybean meal protein could reach 26.12%,which was 22.81% more than that under the conditions before fermented.
出处
《贵州农业科学》
CAS
北大核心
2012年第10期151-153,156,共4页
Guizhou Agricultural Sciences
基金
福建省教育厅科技项目"发酵法制备新型蛋白饲料的研究"(JB11272)
关键词
乳酸菌
豆粕
固态发酵技术
小分子肽
Lactobacillus
soybean meal
solid state fermentation technology
small peptides
