黑曲霉发酵核桃粕生产核桃多肽工艺优化

Optimization of the production process of walnut polypeptide by Aspergillus niger fermentation with walnut residue

以核桃粕为原料,以核桃多肽含量为考察指标,黑曲霉发酵产核桃多肽。通过单因素和响应面分析法确定黑曲霉发酵核桃粕产核桃多肽的最优发酵条件。结果表明,最优发酵条件为:发酵温度为30℃,发酵时间为48h、摇床转速为200r/min、核桃粕浓度7%、pH=6、接种量11%,在此最佳发酵条件下核桃多肽含量为22.33μg/mL。

Walnut peptides were obtained through Aspergillus niger fermentation with walnut residue as raw materials and walnut polypeptide con- tent as index. The optimum fermentation conditions were determined based on the single-factor experiments and response surface methodology （RSM）. The optimal fermentation conditions were as followed： fermentation temperature 30℃, fermentation time 48 h, shaking speed of shaking flask 200r/min, concentration of walnut residue 7%, initial pH value of medium 6 and inoculum 11%. Under these optimum conditions, the content of wal- nut polypeptide was 22.33 μg/ml.