混菌固态发酵生产蓖麻饼肥工艺条件的优化

Optimization of solid-state fermentation conditions for producing castor cake by mixed strains

采用产纤维素酶菌株T1-2和产蛋白酶菌株P3-2进行固态发酵蓖麻饼粕,降解其中的大分子物质。通过单因素试验,以还原糖和游离氨基酸含量为评价指标,得到最佳发酵条件为:水分含量40%,发酵时间5d,菌种比例为1∶1,接种量14%,发酵温度30℃,pH值为4,麸皮含量20%。以游离氨基酸含量为评价指标,经正交试验得优化培养条件为培养基含水量50%、接种量15%、36℃、发酵7d,在此条件下发酵后游离氨基酸含量达1.68%。

Cellulase-producing fungus T1-2 and protease-producing bacterium P3-2 were used to degrade macromolecular substances in castor cake by solid-state fermentation.Through the single-factor experiment,taking reducing sugar and free amino acid content as assessment criteria,the optimal culture conditions were obtained as follows：moisture 40％,fermentation time 5 d,strain proportion 1∶1,inoculum 14％,fermentation temperature 30℃,pH 4,bran content 20％.Through the orthogonal experiment,taking free amino acid content as assessment criteria,result showed the optimum fermentation conditions for content of free amino acid were moisture 50％,inoculum 15％,temperature 36℃,fermentation time 7 d.Under such conditions,the content of free amino acid could be up to 1.68％.