花生粕双菌固态发酵的工艺研究

Research on Improving Nutritional Value of Peanut Meal by Solid-state Fermentation with Manifold Strains

以热榨花生粕为原料,水解度(DH)为指标,米曲霉AS3.951与枯草芽孢杆菌1.398结合对花生粕进行发酵并确定了接种时间差,通过实验确定最佳接种时间差为3 h。正交试验得出双菌发酵最适工艺条件:花生含量90%、温度32℃、接种比例1∶2、接种量10%、时间72 h。在此条件下,水解度达33.81%,氮溶解指数达85.65%。

In the research hot pressed peanut cake was fermented with Aspergillus oryzae AS3.951 and Bacillus subtilis 1.398.The results showed that the optimal conditions were as follows：fermentation temperature,32 ℃;inoculation proportion,1 ∶ 2;inoculum size,10 %;peanut content,90 %; time,72 h.Under the optimized conditions,the DH（%） and NSI（%） reached 33.81 % and 85.65 % respectively.