| 叶美金，杨玉敏，冯鸿，等.基于混合粕生产蛋白寡肽的研究[J].中国油脂,2018,43(9):.[YE Meijin, YANG Yumin, FENG Hong，etc.Production of protein oligopeptide from mixed meal[J].China Oils and Fats,2018,43(9):.] |
| 基于混合粕生产蛋白寡肽的研究 |
| Production of protein oligopeptide from mixed meal |
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| DOI： |
| 中文关键词: 混合粕 固态发酵 混合菌 蛋白寡肽 |
| 英文关键词:mixed meal solid-state fermentation mixed bacteria protein oligopeptide |
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| 摘要点击次数: 1538 |
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| 中文摘要: |
| 以豆粕、米糠、麦麸混合粕为主要原料，采用多种菌（枯草芽孢杆菌+根霉菌+乳酸杆菌）菌种协同发酵提高混合粕的饲用价值。以蛋白寡肽含量为指标，通过单因素实验和正交实验对发酵条件进行优化。确定最佳的固态发酵条件为：发酵温度37?℃，发酵初始pH 6.8，接种量4%，发酵时间60 h。在最佳条件下，发酵产物中蛋白寡肽含量由发酵前的4.0%提高到12.9%，其饲用价值明显提高。 |
| 英文摘要: |
| The feeding value of the mixed meal was enhanced using soybean meal, rice bran and wheat bran as the main raw materials, and Bacillus subtilis, Bacillus Rhizome and Lactobacillus lactobacillus as the fermentation bacterias. The fermentation parameters were optimized by single factor experiment and orthogonal experiment with protein oligopeptide content as indicator. The results showed that the optimal fermentation conditions were obtained as follows: fermentation temperature 37?℃, initial pH 6.8, inoculation amount 4%, fermentation time 60 h. Under the optimal conditions, the protein oligopeptide content improved from 4.0 % to 12.9%，and the feeding value increased obviously. |
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