不同菌种固态发酵降解棉粕蛋白效果分析

The Analysis in the Effection of Degradation Cottonseed Meal Protein by Different Strains of Solid-state Fermentation

为了探索降解棉粕大分子蛋白的有效方法,试验采用假丝酵母菌(1630)、米曲霉(2174)和黑曲霉(2377)及3菌种等比例混合菌液固态发酵处理棉粕,测定发酵棉粕粗蛋白、酸溶蛋白及总氨基酸、游离氨基酸,并分析肽结合氨基酸。试验结果表明,所选用菌种发酵处理棉粕后粗蛋白、酸溶蛋白及其总氨基酸、游离氨基酸(除酵母菌外)分别提高3.48%~8.20%、7.58%~16.92%、0.72~6.90 mg/g和1.24~6.72 mg/g。本试验提示,所采用的3菌种及其等比例混合菌液均有降解棉粕大分子蛋白的作用,尤以黑曲霉及混合菌液降解效果最佳。

In order to find an effective way to degrade macromolecular proteins, the expriment used an equal proportion mixed bacteria of the Candida Myeoderma bacteria（ 1630）, Aspergillus Oryzae （2174）and Aspergillus Niger（2377） to treat cottonseed meal through solid - state fermentation. By analyzed crude protein, acid soluble protein, total amino acids, free amino acid and peptide - bounded amino acid in fermented cottonseed meal, the experiment showed that the contents of crude protein, acid soluble protein, total amino acids and free amino acid（except the saccharomycetes） increased 3. 48% -8. 20% ,7. 58% - 16. 92% ,0. 72 -6. 90 mg/g and 1. 24 - 6. 72 mg/g respectively. It suggested that these three equal proportion mixed bacterias have effect on macromolecular proteins degrading, and the Aspergillus niger mixed bacteria is better than other two.