QIAN Sen-he,LI Rong-yu,WEI Ming,et al.Preparation of Soybean Peptide from Soybean Meal by Solid-Stated Fermented with Binary Compound Strains[J].Soybean Science,2011,30(01):131-135.[doi:10.11861/j.issn.1000-9841.2011.01.0131]
二元复合菌固态发酵豆粕制备大豆肽的研究
- Title:
- Preparation of Soybean Peptide from Soybean Meal by Solid-Stated Fermented with Binary Compound Strains
- 文章编号:
- 1000-9841（2011）01-0131-05
- Keywords:
- Solid-stated fermentation; Compound strain; Soybean meal; Soybean peptide; Response surface analysis
- 分类号:
- TS201.3
- 文献标志码:
- A
- 摘要:
- 以普通饲料豆粕为原料，选用枯草芽孢杆菌、啤酒酵母和黑曲霉作为发酵菌种，以发酵产物中的可溶性蛋白（包括游离氨基酸和小肽）为测定指标，对影响固态发酵豆粕制备大豆肽的主要因素，包括不同的二元组合菌种、菌种比例、菌种接种量、发酵时间、基质水分含量、发酵温度进行了单因素研究；并运用响应面法对最优组合菌种固态发酵大豆肽的条件进行了优化。结果表明：选用枯草芽孢杆菌和黑曲霉混合菌固态发酵豆粕，大豆肽含量最高；其优化条件为：接种量27.95%和52.71%，发酵温度35.92℃, 基质含水量52.71%，枯草芽孢杆菌与黑曲霉的菌种比例2∶1，发酵时间48 h，在此优化条件下的大豆肽含量为8.73%。
- Abstract:
- Taking Bacillus subtilis, Saccharomyces cerevisiae and Aspergillus niger strains as material, and soluble protein (including amino acids and small peptides) were extracted from soybean meal by solid-stated fermentation with binary compound strains. Meanwhile, the solid-stated fermentation conditions that including the combination of dual strains, strain ratio, substrate water content, inoculation concentration, fermentation time, and fermentation temperature were studied by single factor experiment, and the optimum fermentation conditions for the optimal compound strains had been researched by RSA method. The results showed that using Bacillus subtilis and Aspergillus niger compound strains, the content of soybean peptide was the highest. The optimum fermentation conditions were inoculum 27.95%, fermentation temperture 35.92℃, substrate water content 52.71%, strain ratio between Bacillus subtilis and Aspergillus niger was 2∶1, and fermentation time 48 hours. The soybean peptide volume was 8.73% in the optimum conditions.
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备注/Memo
基金项目：安徽省高校省级科学研究资助项目（KJ2010B285）。