摘要
为了确定甲基营养型芽孢杆菌(Bacillus methylotrophicus)SD48菌株液体发酵豆粕产大豆肽的最优培养基组成和最佳发酵条件,以大豆肽含量为指标,通过单因素试验确定最优碳源种类、无机盐种类和发酵温度;通过正交试验确定最适碳源、豆粕、硫酸铵和无机盐的含量,以及SD48菌株接种量、起始pH值、装瓶量和发酵时间。结果表明,最优培养基组成:可溶性淀粉含量为1.00%,豆粕含量为15.00%,硫酸铵含量为4.00%,硫酸锰含量为0.09%;最适发酵条件:起始pH值为6.00,装瓶量为40%,SD48菌株的接种量为6.00%,发酵温度为28℃,培养时间为72h。由此获得的大豆肽含量为8.03%,相对含量为71.06%,抗氧化活性达到343.70μgAEAC/mL。综上,获得了SD48菌株液体发酵豆粕产大豆肽的最佳条件,提高了大豆肽的产量。
In order to determine the optimum medium composition and fermentation conditions for soybean peptide production from soybean meal by Bacillus methylotrophicus SD48 strain via liquid fermentation, with the content of soybean peptide as an index,the optimum carbon source,inorganic salt and fermentation temperature were determined by single factor test.The optimum carbon source content,soybean meal content,ammonium sulfate content,inorganic salt content,inoculation quantity of SD48 strain,initial pH value,bottling quantity and fermentation time were determined by orthogonal test.The optimal fermentation conditions were as follows:fermentation medium was composed of soluble starch 1.00%,soybean meal 15.00%,ammonium sulfate 4.00%,and manganese sulfate 0.09%,initial pH was 6.00,loading amount was 40%,inoculation amount was 6.00%,and fermented at 28 ℃ for 72 h,when soybean peptide content could reach 8.03%.Meanwhile,soybean peptide relative content and antioxidant activity could respectively reach 71.06% and 343.70 μg AEAC/mL.In conlusion,the optimum conditions for the production of soybean peptide from SD48 strain liquid fermented soybean meal were obtained,and the yield of soybean peptide was increased.
作者
周星华
董伟洁
姜军坡
刘双
王世英
朱宝成
ZHOU Xinghua;DONG Weijie;JIANG Junpo;LIU Shuang;WANG Shiying;ZHU Baocheng(College of Life Science,Hebei Agricultural University,Baoding 071001,China;College of Chemistry and Environmental Science,Hebei University,Baoding 071001,China;Hebei Animal Husbandry Station,Shijiazhuang 050011,China)
出处
《河南农业科学》
北大核心
2019年第8期140-146,共7页
Journal of Henan Agricultural Sciences
基金
河北省蛋鸡肉鸡产业创新团队废弃物资源化利用岗位项目(HBCT2018150402)
河北省技术创新引导计划项目-特色农业科技成果转化资金专项(18826630D)
河北省教育厅项目(2012GJJG054)
河北农业大学教改项目(2015JM04)
河北农业大学生命科学学院大学生科技创新项目(2015SM09)
关键词
发酵豆粕
大豆肽
甲基营养型芽孢杆菌
抗氧化活性
液体发酵
Fermented soybean meal
Soybean peptide
Bacillus methylotrophicus
Antioxidant activity
Liquid fermentation
