枯草芽孢杆菌发酵复方中草药工艺优化

Optimization of the compound Chinese herbal medicine additive fermented by Bacillus subtilis

为研究枯草芽孢杆菌发酵复方中草药饲料添加剂的最佳工艺,通过单因素和响应面相结合的试验方法对枯草芽孢杆菌发酵复方中草药生产工艺进行优化。选用枯草芽孢杆菌对复方中草药进行发酵,以复方中草药多糖含量为检测指标,在接菌量、含水量、发酵时间和发酵温度4个单因素的基础上,选择对发酵效果影响较大的关键因素进行响应面试验来进一步优化。结果表明:4个单因素中,含水量、接菌量和发酵时间对发酵效果影响较大,为关键因素,经响应面法进一步优化后得出最佳条件为含水量为51.50%,接种量为3.60%,发酵时间为2.7 d,此条件下测得复方中草药多糖含量平均值为19.59%,与响应面预测值19.78%接近,相较于未发酵复方中草药中12.70%的复方中草药多糖,发酵后复方中草药多糖含量提高了55.75%。

The aim of this experiment was to study the optimum process of compound Chinese herbal medicine fermented by Bacillus subtilis.The compound Chinese herbal medicine process fermented by Bacillus subtilis was optimized through test method combining single factor and response surface.Using Bacillus subtilis fermented compound Chinese herbal medicine, and selected key factors which had greater impact on ferment from inoculation quantity, water content, fermentation time and fermentation temperature and for further optimization by response surface,with compound Chinese herbal medicine polysaccharide content as detection index.The results showed that water content, inoculation and fermentation time were the key factors in the four single factors, after further optimized by response surface the water content was 51.50% ,inoculum was 3.60% , fermentation time was 2.7 days,and in this optimized condition the average value compound Chinese herbal medicine polysaccharide content was 19.59% , closed to predicted value 19.78% , and increased by 55.75% , compared with the compound Chinese herbal medicine polysaccharide content 12.70% in unfermented compound Chinese herbal medicine.