枯草芽孢杆菌固态发酵工艺优化及其对豆粕营养成分的影响研究

Study on optimization of solid-state fermentation process of Bacillus subtilis and its effect on nutritional components of soybean meal

试验旨在研究枯草菌发酵豆粕工艺参数优化及其对豆粕营养成分的影响。采用单因素试验和响应面试验优化发酵工艺参数,以酸溶蛋白含量为响应值,探究枯草芽孢杆菌发酵豆粕的最佳工艺参数。对最优工艺条件下发酵前后豆粕中的粗蛋白、游离氨基酸及抗营养含量进行测定。结果表明,影响发酵豆粕中酸溶蛋白含量的因素排序:发酵时间>接种量>液料比。最佳工艺为发酵温度37℃、接种量12%、时间47 h,液料比0.58 mL/g。在此条件下,发酵豆粕的粗蛋白含量达49.88%,游离氨基酸含量达44.64 mg/g,与发酵前相比显著提高(P<0.05);显著降解了胰蛋白酶抑制因子、低聚糖、脲酶和致敏蛋白等抗营养因子含量(P<0.05)。研究表明,枯草芽孢杆菌发酵豆粕可改善豆粕的营养品质,提高豆粕的食用安全性。

The experiment aimed to study the optimization of fermentation process parameters for soybean meal by Bacillus subtilis and its impact on the nutritional composition of soybean meal.Using single factor experiments and response surface methodology to optimize fermentation process parameters,with acid soluble protein content as the response value,the optimal process parameters for Bacillus subtilis fermentation of soybean meal were explored.Measure the crude protein,free amino acid,and anti nutritional content of soybean meal before and after fermentation under the optimal process conditions.The results showed that the factors affecting the acid soluble protein content in fermented soybean meal were ranked as follows:Fermentation time>inoculation amount>liquid to material ratio.The optimal process is fermentation temperature of 37℃,inoculation amount of 12%,time of 47 h and liquid to material ratio of 0.58 mL/g.Under these conditions,the crude protein content of fermented soybean meal reached 49.88%,and the free amino acid content reached 44.64 mg/g,which was significantly increased compared to before fermentation(P<0.05),significantly degraded the anti nutritional factors such as trypsin inhibitors,oligosaccharides,urease and allergenic proteins(P<0.05).The experiment indicates that fermentation of soybean meal by Bacillus subtilis can improve the nutritional quality of soybean meal and enhance its edible safety.