响应面法优化混菌发酵豆粕的条件研究

Optimization of conditions for the mixed strain fermented soybean meal using the response surface methodology

以豆粕为原料,米曲霉、酿酒酵母和枯草芽孢杆菌为菌种发酵豆粕,通过酸溶性蛋白含量的变化评价发酵效果。通过单因素试验研究了接种顺序、接种比例、接种量、含水量、发酵时间和发酵温度对酸溶性蛋白含量影响的趋势。在此基础上运用响应面分析得出最佳发酵工艺条件:接种量10%、含水量60%、发酵温度32℃。在最佳条件下发酵豆粕酸溶性蛋白的含量为20.73%。

With soybean meal as raw materials, Aspergillus oryzae, Saccharomyces cerevisiae and Bacillus subtilisas strains fermented soybean meal, and the change of acid soluble protein content was used to evaluatefermentation effect. Vaccination sequence, proportion of vaccination, inoculation quantity, water content,fermentation time and fermentation temperature was studied through single factor experiment on the influence ofacid soluble protein content.By using the response surface analysis, it was concluded that the best fermentationcondition.inoculation quantity was 10%, water content was 60% and fermentation temperature was 32℃.Acidsoluble protein content of fermented soybean meal on the above conditions were 20.73%.