液体发酵法产大豆肽发酵条件的优化

Optimization of fermentation conditions for soybean peptide production by soybean meal liquid fermentation method

为了提高B-1菌株发酵豆粕产大豆肽能力,采用单因素法和正交试验对B-1菌株的发酵培养基组成及发酵培养条件进行了优化。最终确定最适发酵培养基组成为蔗糖4%、豆粕浓度12%、MnCl20.05%、MgSO40.2%。通过对其进行发酵工艺条件参数的正交优化试验得出发酵培养基的最佳工艺参数:发酵时间48 h、装液量50 ml/250 ml、种龄14 h、pH值6.5。在此条件下B-1菌株液体发酵后大豆肽转化率为52.12%,与基础发酵培养基相比,大豆肽转化率提高了40.11%。本试验为高效降解豆粕中的大分子蛋白,提高大豆肽转化率和豆粕品质提供参考。

Abstract：In order to improve the fermentation capability of strain B-1 for soybean peptide pro- duction with soy meal, single-factor test was employed to screen carbon source, nitrogen source and inorganic salts, which were necessary fermentation culture medium component of strain B- 1. The fermentation medium and environment of strain B-1 were optimized by single-factor test and orthogonal test. Ultimately, the optimum composition of the fermentation culture medium was determined as follows： concentration of sucrose 4%, soybean meal 12%, MnCI： 0.05% and MgSO4 0.2%. Optimal parameters of fermentation culture medium were derived through orthogo- nal optimization experiments, and the parameters were： fermentation time was 48 h, medium volum was 50 ml/250 ml, seed age was 14 h, and pH value was 6.5. Under above optimized con- ditions, conversion rate of soybean peptide of strain B-1 after fermention was 52.12%, up 40.11%, compared with fundamental fermentation culture medium. The test provided a refer- ence, that can degrade efficiently macromoleeular protein soybean meal and improve soybean peptide conversion rates and meal quality.