枯草芽孢杆菌ZC1发酵豆粕产大豆肽的条件研究

Study on Condition of Soy Peptide Produced in Bacillus subtillis ZC1 Fermented Soybean Meal

在摇瓶条件下,以大豆肽转化率为指标,通过单因素试验和正交试验设计,优化得到最佳发酵培养基为豆粕粉80 g/L、麦芽糖15 g/L、磷酸二氢钾6 g/L。在10 L发酵罐条件下,研究了搅拌速率和通气量对枯草芽孢杆菌ZC1发酵豆粕产大豆肽的影响,结果表明:当搅拌速率150 r/min、通气量5 L/min、发酵温度37℃时,发酵罐运转良好,在发酵48 h左右时,中性蛋白酶酶活力和大豆肽转化率均高于摇瓶培养,分别达到了852.5 U/mL和76.73%。

Under the condition of a shaking f lask, with conversion rate of soy peptide as an index, the optimal fermentation medium was optimized and obtained consisting of 80 g/L of soybean meal powder, 6 g/L of KH_2PO_4 and 15 g/L of maltose by single factor experiment and orthogonal test. In a 10 L of fermenter, the impacts of stirring speed and ventilation capacity to Bacillus subtilis ZC1 fermented soybean meals producing the soy peptide were studied. The results showed when the stirring speed was 150 r/min and the ventilation capacity was 5 L/min, the fermenter was running well. When fermentation was around 48 h, both enzyme activities of neutral protease and the conversion rate of soy peptide were higher than that of shake-f lask culture, up to 852.5 U/mL and 76.73%, respectively.