菌酶协同发酵豆粕工艺的优化

Optimized fermentation process of soybean meal by bacteria with enzymes

为了提高豆粕饲料的品质,采用菌酶协同方法发酵豆粕。筛选了最优植物乳杆菌和蛋白酶,通过单因素及正交试验对发酵条件进行了优化。实验结果确定了1株产酸多、谱宽的植物乳杆菌DY6作为发酵菌株;选择中性蛋白酶进行酶解;确定了最佳发酵条件为菌液接种量5%,最佳加酶量1250U/g,最佳发酵温度37℃,最佳发酵时间48h;此工艺下的豆粕中粗蛋白质量分数为53.1%,肽含量为107.21mg/g,总酸质量分数为2.5%,蛋白质体外消化率为69.8%;与未发酵豆粕相比,发酵豆粕中粗蛋白含量提高了6.23%,肽含量提高了223%,总酸含量提高了1.8%,蛋白质体外消化率提高了17.85%。菌酶协同处理豆粕可以有效提高豆粕的各项指标,提升饲料品质,在生物饲料行业具有广泛应用前景。

The bacteria and enzyme based fermentation was used to improve the quality of soybean meal.Lactobacillus plantarum DY6 with wide spectrum and high productivity of acids was selected as the fermentation strain,and neutral protease was used for enzymatic hydrolysis.The optimal fermentation condition was as follows:5%inoculum size,1 250 U/g enzyme,fermented at 37℃for 48 h.The resulting contents of crude protein,peptides,and total acid in soybean meal were 53.1%,107.21 mg/g,and 2.5%,respectively,which were 6.23%,223%,and 1.8%higher than the control,respectively.Moreover,in vitro digestibility of protein of the fermented soybean meal increased to 69.8%,which was 17.85%higher than the untreated ones.In conclusion,synergistic treatment of bacterium with protease can effectively improve the quality of soybean meal,which has wide application prospects in biological feed industries.