枯草芽孢杆菌固态发酵高温豆粕的工艺优化

Optimization of process parameters for high-temperature denatured protein in soybean meal under solid-state fermentation by Bacillus Subtilis

利用从江西传统食品豆渣菌中分离得到的枯草芽孢杆菌,对高温豆粕发酵工艺进行优化。以酸溶蛋白含量为指标,对影响枯草芽孢杆菌固态发酵高温豆粕过程中蛋白水解的3个主要因素——发酵时间、初始含水率和发酵温度进行优化。研究结果表明优化后的发酵条件为豆粕初始含水率55.6%、发酵温度38.0℃、发酵时间102.5h。在该优化发酵条件下得到的发酵产品的粗蛋白含量为50.65%,酸溶蛋白含量为23.34%,水溶蛋白含量为49.92%,胰蛋白酶抑制剂活力为0.252mg/g。

A Bacillus Subtilis isolated from soybean meal ferments,a traditional okara-fermented food in Jiangxi Province,China,was cultivated in soybean meal under solid state fermentation.The effect of Incubation period,initial moisture content and incubation temperature on trichloroacetic acid soluble nitrogen（TCA-N） in fermented soybean meal was investigated using Box-Behnken factorial design of response surface methodology.The optimal fermentation condition obtained by linear regression model were as followed： 55.6% of initial moisture content,38.0 ℃ of incubation temperature and 102.5 h of incubation period.The crude protein,TCA-N,nitrogen solubility in water and trypsin inhibitor activity of the fermented soybean meal obtained under optimal condition were 50.65%,23.34%,49.92% and 0.252 mg/g respectively.