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Optimization of Conditions for the Compound Strains Fermented Soybean MealUsing the Ｒesponse Surface Methodology(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2016年03期
Page:
498-504
Research Field:
Publishing date:

Info

Title:
Optimization of Conditions for the Compound Strains Fermented Soybean MealUsing the Ｒesponse Surface Methodology
Author(s):
XU Li; TIAN Yong-qiang; LIU Hui-qin; LU Yan-xia; ZHANG A-qiang
School of Chemical and Biological Engineering，Lanzhou Jiaotong University，Lanzhou 730070，China
Keywords:
Soybean meal;  Solid state fermentation;  Ｒesponse surface
PACS:
Q815
DOI:
10.11861/j.issn.1000-9841.2016.03.0498
Abstract:
With soybean meal，bran and molasses as raw materials，Aspergillus oryzae and Saccharomyces cerevisiae as strainsfermented for production of high-protein fodder. This paper investigated inoculation quantity，temperature，fermentation time，material-water ratio，the bran addition quantity and the molasses addition quantity on the influence of the total protein contentthrough single factor experiment. On this basis，it is concluded that the best fermentation condition as followed，charge 25 g( 91% of soybean meal，7% of bran，2% of molasses) ，addition of 1. 5%MgSO4，1%( NH4)2 SO4，1%urea，1% K2HPO4，the ratio of material to water was 1∶ 1. 1，inoculation quantity was 13%，the temperature was 31. 3℃，the fermentation timewas 78. 6 h by using the response surface optimization. Under the optimum fermentation conditions， the total protein content was56%，13. 96% higher than that of before fermentation. True protein content reached 52. 43%，21. 39% higher than that ofbefore fermentation. The viable count achieved 1. 38 × 109. Urease activity was reduced by 95. 93%. The compound strainsfermentation mode could effectively increase the protein content of products，reduce the activity of urease，degrade macromolecularprotein and antigen protein，is suitable for soybean meal fermentation of industrial production with the fermentationprocess of aroma and wine flavor.

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Last Update: 2016-07-24