枯草芽孢杆菌BS2株和地衣芽孢杆菌BL1株对DDGS发酵条件的优化

Optimization of Bacillus subtilis BS2 Strain and Bacillus licheniformis BL1 Strain on DDGS Fermentation Conditions

试验旨在基于枯草芽孢杆菌BS2和地衣芽孢杆菌BL1的组合作用下对DDGS发酵条件进行优化,以提高DDGS的饲用价值。以DDGS中的醇溶蛋白含量为响应值,通过单因素试验、Plackett-Burman设计、响应面试验等途径对DDGS的发酵条件进行了优化。研究结果表明,当发酵条件为麦麸含量为10%、玉米蛋白粉含量为10%、蔗糖含量为6 mg/kg、KH2PO4含量为0.5 mg/kg、FeSO4含量为0.2 mg/kg、MgSO4含量为0.1 mg/kg、温度30℃时,发酵48 h后发酵底物中的醇溶蛋白含量最低。利用凯氏定氮仪测量,发酵混合物中醇溶蛋白含量为4.88 mg/100 mL,较优化前12.69 mg/100 mL降低了7.81 mg/100 mL。因此,运用响应面试验预测的该模型有一定的实践指导意义,为后续在DDGS发酵生产中的应用提供理论基础。

The experiment aimed to study the optimization of DDGS fermentation conditions under the combined action of Bacillus subtilis BS2 and Bacillus licheniformis BL1.In order to obtain the optimal fermentation conditions of DDGS,the gliadin content was used as the response value,and the fermentation conditions of DDGS were optimized through single factor test,Plackett-Burman and response surface test.The research results showed that the content of wheat bran was 10%,the content of corn gluten meal was 10%,the content of sucrose was 6 mg/kg,the content of KH2PO4 was 0.5 mg/kg,the content of FeSO4 was 0.2 mg/kg,the content of MgSO4 was 0.1 mg/kg and the temperature was 30℃.After 48 hours of fermentation,the gliadin content in the fermentation substrate was the lowest.After measuring with Kjeldahl nitrogen analyzer showed that the gliadin content was 4.88 mg/100 mL,which was 7.81 mg/100 mL lower than the 12.69 mg/100 mL before optimization.Therefore,the model predicted by the response surface test has certain practical guiding significance.The application in fermentation production provided a theoretical basis.