[1]徐力,田永强,刘惠琴,等.响应面法优化复合菌种发酵豆粕条件[J].大豆科学,2016,35(03):498-504.[doi:10.11861/j.issn.1000-9841.2016.03.0498]
　XU Li,TIAN Yong-qiang,LIU Hui-qin,et al.Optimization of Conditions for the Compound Strains Fermented Soybean MealUsing the Ｒesponse Surface Methodology[J].Soybean Science,2016,35(03):498-504.[doi:10.11861/j.issn.1000-9841.2016.03.0498]
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响应面法优化复合菌种发酵豆粕条件

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第35卷 期数: 2016年03期 页码: 498-504 栏目: 出版日期: 2016-05-20
Title:
Optimization of Conditions for the Compound Strains Fermented Soybean MealUsing the Ｒesponse Surface Methodology
作者:
徐力; 田永强; 刘惠琴; 卢燕霞; 张阿强
兰州交通大学化学与生物工程学院，甘肃兰州730070
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
关键词:
豆粕;  固态发酵;  响应面
Keywords:
Soybean meal;  Solid state fermentation;  Ｒesponse surface
分类号:
Q815
DOI:
10.11861/j.issn.1000-9841.2016.03.0498
文献标志码:
A
摘要:
以豆粕、麸皮、糖蜜为原料，利用米曲霉和酿酒酵母混菌发酵生产高蛋白饲料。通过单因素试验研究了菌液接种量、温度、发酵时间、料水比、麸皮添加量、糖蜜添加量对粗蛋白含量的影响。在此基础上进行响应面优化，得出最佳发酵工艺条件: 装料量25 g( 其中91% 豆粕、7% 麸皮、2% 糖蜜) ，1. 5% MgSO4，1% ( NH4)2 SO4，1% 尿素，1%K2HPO4，料水比1∶1. 1，接种13%的菌液，在31. 3℃发酵78. 6 h。在最佳发酵条件下，粗蛋白含量达到56%，比发酵前提高13. 96%; 真蛋白含量达到52. 43%，比发酵前提高21. 39%; 活菌数达到1. 38 × 109 ; 脲酶活性降低了95. 93%。该复合菌株发酵模式可以有效提高产品的蛋白含量，降低脲酶活性，降解大分子蛋白质和抗原蛋白，且发酵过程中产生曲香味和酒香味，适用于豆粕发酵的工业化生产。
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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备注/Memo

基金项目: 甘肃省科技支撑计划( 613035) 。第一作者简介: 徐力( 1991-) ，男，硕士，主要从事工业微生物发酵。E-mall: xuli184047518@163. com。通讯作者: 田永强( 1972-) ，男，博士，教授，硕导，主要从事微生物分离、鉴定和应用研究。E-mall: 357181873 @ qq. com。

更新日期/Last Update: 2016-07-24