[1]陈济琛,陈名洪,蔡海松,等.芽孢菌固态发酵降解豆粕工艺研究[J].大豆科学,2008,27(05):850-853,858.[doi:10.11861/j.issn.1000-9841.2008.05.0850]
　CHEN Ji-chen,CHEN Ming-hong,CAI Hai-song,et al.Solid-state Fermentation Conditions of the Bacillus Degradating Soybean Meal[J].Soybean Science,2008,27(05):850-853,858.[doi:10.11861/j.issn.1000-9841.2008.05.0850]
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芽孢菌固态发酵降解豆粕工艺研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第27卷 期数: 2008年05期 页码: 850-853,858 栏目: 出版日期: 2008-10-25
Title:
Solid-state Fermentation Conditions of the Bacillus Degradating Soybean Meal
文章编号:
1000-9841(2008)05-0850-04
作者:
陈济琛; 陈名洪; 蔡海松; 林新坚
福建省农业科学院土壤肥料研究所，福建 福州 350013
Author(s):
CHEN Ji-chen;  CHEN Ming-hong; CAI Hai-song; LIN Xin-jian
The Soil and Fertilizer Institute，Fujian Academy of Agricultural Sciences，Fuzhou 350013， Fujian， China
关键词:
发酵豆粕; 水解度; 菌株筛选; 大豆肽含量; 发酵条件优化
Keywords:
Fermented soybean meal; DH (degree of hydrolysis); Screening strain; Content of soybean peptide; Optimization of fermentation conditions
分类号:
TQ936.1
DOI:
10.11861/j.issn.1000-9841.2008.05.0850
文献标志码:
A
摘要:
以工业副产物脱脂豆粕粉为原料，通过芽孢菌发酵将其水解得到大豆肽是对资源的有效利用。以水解度为指标，筛选到降解豆粕能力较强的芽孢菌4株，编号CHD12、CHD16、CHD21和CHD27；以大豆肽含量作为固态发酵产物的评价指标，从4株芽孢菌出发，得到适宜固态发酵降解豆粕的菌株组合(CHD16+CHD27)；通过两个（L934）正交试验对该组合的固态发酵工艺进行优化，结果为其产物的大豆肽含量达23.9%，比优化前所得产物的大豆肽含量(14.1%)提高69.5%，比未经发酵处理的培养基中大豆肽含量(4.14%)提高约4.8倍，大豆肽得率达60%。
Abstract:
As industry by product， Defatted soybean meal prepared for soybean peptide by Bacillus fermenting was one kind of effective utilization of resource. The index the degree of hydrolysis (DH)was used to screen strains，and 4 strains with greater activity of degrading soybean meal were yielded，numbered CHD12、CHD16、CHD21 and CHD27；The index content of soybean peptide was used to evaluate the product of fermentation，and the combination strains(CHD16+CHD27)，which were suitable for degradation of soybean meal through solid-state fermentation，were selected from the 4 Bacillus-strains；The fermentation process was optimized through two orthogonal tests of( L934) and the results were that the content of soybean peptide in the product was 23.9%，which was 69.5% more than that in the product under the process before optimized(14.1%)，and 4.8 times more than that in the medium before fermented(4.14%)，and the peptide recovery ratio was 60%.

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备注/Memo

基金项目：福建省科技重点资助项目(2006I0009)。

作者简介：陈济琛（1964-），男，研究员，从事农业微生物与食用菌研究。E-mail：chenjichen2001@163.com。

更新日期/Last Update: 2014-10-06