地衣芽孢杆菌S6固体发酵羽毛蛋白工艺研究

Technical study on feather protein degraded by Bacillus licheniformis S6 in solid-state fermentation

研究通过单因素试验和正交试验,确定了地衣芽孢杆菌S6固体发酵羽毛蛋白的条件:初始含水量为60%,接种量为108CFU芽孢,初始pH值为7.5,发酵无机盐水平为磷源(1.8/0.9)g/l,硫酸镁0.2 g/l,氯化钠0.3 g/l。利用地衣芽孢杆菌S6的芽孢固体发酵羽毛蛋白,在发酵进行96 h时,可溶性蛋白含量最高达3 236μg/ml,为更充分的利用羽毛蛋白奠定了一定的基础。

The solid-fermentation conditions of Bacillus licheniformis $6 was established by single factor test and orthogonal test： initial moisture content 60%,spores of inoculation amount 1×10^8 CFU, initial pH 7.5, phosphorus resource（1.8/0.9） g/l, MgSO4 0.2 g/l, NaCI 0.3 g/1. At 96 h of solid fermentation, the amour of soluble protein arrived at 3 236 μg/ml, which was the maxi- mum of soluble protein in fermentation process, and it was a good signal to recycling feather protein with more efficient.