摘要
利用4株实验室保藏的菌株对豆粕进行发酵,通过正交试验对混合菌中菌株的配比进行研究,分析各个菌株在固体发酵中对大豆肽含量的影响。结果表明,当所用菌种比例为1∶1∶1∶1时,水解率最高达31.87%,大豆肽含量达17.97%,米曲霉在混合体系中对其含量的影响较大。
Four strains of laboratory preserved are used to ferment soybean meal. In this article ,each stain ratio is compared through the orthogonal experiment, effect of various strains on content of soybean polypeptide in solid-state fermentation is analized. The result shows that when the ratio of the stains is 1：1：1：1, the hydrolysis rate is up to 31.87%, content of peptide is up to 17.97%, and Aspergillus oryzae in a mixed system has a greater impact on their content.
关键词
混合菌种
固态发酵
豆粕
大豆肽
mixed stains
solid-state fermentation
soybean meal
soybean peptide
