| 混菌固态发酵法生产大豆多肽饲料的研究 |
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| 引用本文： | 刘晓艳,杨国力,国立东,孟丹,连莲,王文侠.混菌固态发酵法生产大豆多肽饲料的研究[J].饲料工业,2012,33(6):51-56. |
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| 作者姓名： | 刘晓艳 杨国力 国立东 孟丹 连莲 王文侠 |
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| 作者单位： | 1. 黑龙江中医药大学,黑龙江哈尔滨,150030
2. 齐齐哈尔大学,黑龙江齐齐哈尔,161006 |
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| 基金项目： | 黑龙江省科技厅攻关研究资助项目[GB08B401-03] |
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| 摘 要： | 采用枯草芽孢杆菌、米曲霉和酿酒酵母混合菌株固态发酵法生产大豆多肽饲料。利用枯草芽孢杆菌和米曲霉分泌蛋白酶降解基料中的蛋白质,使其分解成小肽;利用米曲霉将淀粉和纤维素降解为简单糖类物质;利用酿酒酵母分解糖类,产生醇香味,增加多肽饲料的适口性。以高温豆粕为原料,研究了发酵培养基组成、接种菌配比、接种量、发酵温度和发酵时间对发酵豆粕中多肽得率的影响,得到了最佳工艺条件:豆麸比为8:1(m:m),加蜜量为2%,混菌菌种比(枯草芽孢杆菌、米曲霉、酿酒酵母)为5:1:1(V:V:V),加水量为120%,接种量为25%,发酵温度为34℃,发酵时间为96 h。最终发酵物中多肽得率达54.89%,发酵产物中多肽含量为21.47%(干基)。
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| 关 键 词： | 高温豆粕 多菌种 固态发酵 多肽 |
Research on preparing soybean opypeptide from soybean meal by solid-state fermentation with manifold strains |
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| Liu Xiaoyan
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Yang Guoli
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Guo Lidong
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Meng Dan
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Lian Lian
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Wang Wenxia.Research on preparing soybean opypeptide from soybean meal by solid-state fermentation with manifold strains[J].Feed Industry,2012,33(6):51-56. |
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| Authors: | Liu Xiaoyan Yang Guoli Guo Lidong Meng Dan Lian Lian Wang Wenxia |
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| Institution: | Liu Xiaoyan,Yang Guoli,Guo Lidong,Meng Dan,Lian Lian,Wang Wenxia |
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| Abstract: | The soybean peptide was produced by manifold strains through solid-state fermentation using Bacillus subtilis,Aspergillus oryzae and Saccharomyces cerevisiae.Protein in soybean meal was degraded by various protease produced by Bacillus subtilis and Aspergillus oryzae into peptides.Starch and cellulose in soybean meal were degraded by various cellulase produced by Aspergillus oryzae into the mono-,oligosaccharides.The mono-,oligosaccharide was degraded by various enzymes produced by Saccharomyces cerevisiae into alcohols flavor compounds.The effects of the composition of fermentation medium,ratio of inoculating strains,quantity of inoculation,fermentation temperature and fermentation time on the production rate of peptides from fermented soybean meal were researched.The optimum conditions were as follows: soybean meal / wheat bran 8:1,ratio of inoculating manifold strains 5:1:1(V:V:V)(Bacillus subtilis/Aspergillus oryzae/Saccharomyces cerevisiae),added water level 120%,quantity of inoculation 25%,temperature 34 ℃,fermentation period 96 h.The production rate of peptides in the fermented soybean meal could reach 54.89%,the content of peptides was 21.47%(dry substance). |
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| Keywords: | high-temperature soybean meal manifold strains solid-state fermentation peptide |
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