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| 一步法混菌固态发酵豆粕的工艺研究 |
| Solid-state fermentation of soybean meal by mixed bacterials using one-step method |
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| DOI： |
| 中文关键词: 混菌固态发酵 响应面试验 发酵条件优化 |
| 英文关键词:solid-state fermentation with mixed bacterials response surface methodology optimization of fermentation conditions |
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| 中文摘要: |
| 利用酵母菌、米曲霉、乳酸菌和枯草芽孢杆菌一步法混菌固态发酵豆粕。通过正交试验确定酵母菌、米曲霉、乳酸菌和枯草芽孢杆菌最佳接种比例为1∶3∶1∶3。采用响应面试验优化豆粕的最佳发酵条件为：初始温度32.4℃，含水量45.8%，接种量12%。在最佳发酵条件下，发酵豆粕中小分子肽含量由1.22%提高到5.41%，粗蛋白含量由46.0%提高到55.1%。通过SDS-PAGE和发酵豆粕的物理特性分析得出,发酵豆粕中大分子蛋白基本降解为14.4 kDa以下的小分子肽，且具有浓郁的酸香和醇香风味。 |
| 英文摘要: |
| The solid-state fermentation of soybean meal by mixed yeast, Aspergillus oryzae,lactic acid bacterial and Bacillus subtilis was studied using one-step method. Through orthogonal experiment, the optimal inoculation ratio of yeast, Aspergillus oryzae, lactic acid bacterial and Bacillus subtilis was determined as 1∶3∶1∶3. The fermentation conditions of soybean meal were optimized by response surface methodology as follows: initial temperature 32.4℃, content of water 45.8%, amount of inoculation 12%. Under the optimal fermentation conditions, the content of small molecular peptides increased from 1.22% to 5.41% and the content of crude protein improved from 46.0% to 55.1% in fermented soybean meal. The analysis results of SDS-PAGE and physical characteristics of fermented soybean meal showed that almost all the macromolecular proteins of fermented soybean meal were degraded to small molecular peptides with relative molecular weight less than 14.4 kDa, and the fermented soybean meal had strong acid smell and mellow flavor. |
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