不同种类微生物组合对豆粕固态发酵的差异化研究

Study on Solid-state Fermentation of Soybean Meal by Different Combinations of Microorganisms

本试验研究了三种微生物组合方案对豆粕固态发酵后组分变化的差异．分别是A、枯草芽孢杆菌5×10^8CFU／g，酿酒酵母和嗜酸乳杆菌各2×10^7CFU／g；B、酿酒酵母5×10^8CFU／g，枯草芽孢杆菌和嗜酸乳杆菌各2×10^8CFU／g；C、嗜酸乳杆菌3×10^8CFU／g，酿酒酵母和枯草芽孢杆菌各2×10’CFU／g，研究的主要目的是考察不同种类微生物对豆粕固态发酵之后功能性小分子蛋白的含量差异。结果表明，方案A的豆粕发酵程度最高．小分子含量最高，可达8．75％，并极大提高了必需氨基酸的含量。尤其是赖氨酸和蛋氨酸分别提高24．18％和42．98％，同时，方案A在降解植酸方面效果也最为明显，植酸降解率为75．86％。本试验表明，在进行豆粕发酵时，应选择以芽孢为主的复合微生物菌株，并适当复配一定量的乳酸菌类和酵母类，可使发酵豆粕营养价值获得大幅提升。

This experiment was conducted to investigate the difference of functional small protein content in soybean meal fermented by three strain combination schemes mainly including Bacillus subtilis BS, Saccharomyces eerevisiae SC and Lactobacillus acidophilus LA. The fermenta- tion temperature was 20℃ and 37℃, respectively. The results showed that soybean meal fermented mainly by BS significantly increased the content of small molecular protein to 8.75% and essential amino acids such as Lys of 24.18% and Met of 42.98%. Fermentation temperature and time should be controlled strictly when soybean meal was fermented with mainly yeast or lactoba- cillus microorganism, so as to avoid making strong alcohol or acid smell. It is concluded that fer- mentation strain was determining factor for getting small molecular proteins and essential amino acids, and mainly BS, supplemented with LA and SC, was the best strain combination scheme for soybean meal fermentation.