枯草芽孢杆菌对香菇发酵液中蛋白质降解规律的影响

Effects of Bacillus subtilison the protein degradation rule in Leninus edodes fermentation

通过探究枯草芽孢杆菌对香菇发酵液中蛋白质降解规律,以其为开发香菇为原料的益生菌保健品提供理论依据。本试验以香菇子实体为主要原料配制发酵培养液,接入枯草芽孢杆菌纯培养物种子液,分别在25、35、45℃下进行发酵培养,动态监测0~96 h内发酵液中蛋白质含量变化。结果表明:发酵温度对发酵液中蛋白质降解率有明显影响,发酵至96 h时发酵液中蛋白质降解率分别为42.58%、69.53%、83.96%,发酵温度决定了降解程度的峰值。45℃发酵温度有利于提高香菇发酵液中蛋白质等大分子的降解率、缩短发酵时间、提高发酵生产效率。

The rule degradation of protein in Lentinus edodes fermentation broth of Bacillus subtilis was studied in order to provide theoretical support for the development of probiotic health care products of raw materials.Access pure culture of the Bacillus subtilis to Lentinus edodes as the main raw material preparation of culture liquid,fermentation in 25,35,45 ℃ respectively,the protein content and Bacillus s ubtilis colony number in fermentation liquid 0 - 90 h were determined.The resuhs showed that the fermentation temperature has a significant effect on the degradation rate of the Letinous edodes seed protein.The degradation rate of protein in fermentation broth at 96 h were 42.58%,69.53%, 83.96%. The fermentation temperature determined the peak value of the degree of degradation.The fermentation temperature of 45 ℃is beneficial to improve the degradation rate of protein and other macromolecules in letinous edodes fermentation broth, shorten the fermentation time and improve the production efficiency.