一株地衣芽孢杆菌的分离及在大豆肽发酵中的应用  

Isolation and classification of a Bacillus licheniformis strain and its application in soybean peptide fermentation

作　　者：乐超银[1,2] 邵伟[1] 刘海军[1] 段宗宝[1] 张自安 李盘欣 

机构地区：[1]三峡大学化学与生命科学学院／生物技术研究中心,湖北宜昌443001 [2]南街村集团股份公司,河南漯河462600

出　　处：《中国酿造》2008年第12期41-44,共4页China Brewing

基　　金：中国博士后基金项目资助(20060390775)

摘　　要：从土壤中分离得到1株蛋白酶高产菌株,经鉴定为地衣芽孢杆菌。以大豆分离蛋白为原料,用地衣芽孢杆菌来发酵生产大豆多肽,通过对发酵液中大豆蛋白起始浓度、发酵液初始pH值、发酵温度、摇瓶转速、发酵时间等因素进行研究,以多肽得率为指标初步探索了发酵工艺条件,并以大豆多肽含量为指标,采用响应面分析法,对发酵法制备大豆多肽的生产工艺进行了优化。结果表明,在大豆蛋白起始浓度为3%,初始pH值为6.5,发酵培养温度34.0℃,摇瓶转速180r/min,发酵时间为18h～21h的条件下,发酵大豆蛋白所得多肽的含量可达19.2mg/mL,多肽得率达到70%,且所得到的大豆多肽发酵液具有良好的口感。A Bacillus licheniformis strain with high protease production was isolated from soil. Using soybean protein as raw material, soybean peptide was produced by fermentation of Bacillus licheniformis. With the peptide yield as main index, the fermentation processing conditions were studied according to the initial concentration of soybean protein, initial pH of broth, fermentation temperature, rotation speed and fermentation time. Furthermore, the processing was optimized by response surface method using soybean peptide content as index. The results showed that peptide yield reached 19.2 mg/ml when the initial concentration of soybean protein was 3% and the fermentation occurred at 34.0℃ for 18h-21h, with initial pH 6.5 and rotation speed 180 r/min. Under above conditions, the peptide yield was 70%, and the peptide broth had a lively taste.

关 键 词：地衣芽孢杆菌 大豆肽 多肽得率 大豆分离蛋白 响应面法 优化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程] Q939.124[轻工技术与工程—食品科学与工程]