枯草芽孢杆菌选育及发酵大豆粕工艺条件研究  

Breeding of Bacillus subtilis and production of soy peptides by soy meal fermentation

作　　者：姚小飞[1] 叶璐 赵世敏[1] 

机构地区：[1]武汉生物工程学院,湖北武汉430415 [2]武汉市汉铁高级中学,湖北武汉430010

出　　处：《粮食与油脂》2010年第6期23-26,共4页Cereals & Oils

摘　　要：以紫外诱变所得枯草芽孢杆菌B1-2发酵大豆粕生产大豆多肽，通过单因子及正交试验确定最佳发酵条件，结果表明：发酵培养基中含9％大豆粕、2％麸皮，利用培养24h枯草芽孢杆菌B1—2菌株作为菌种，在初始pH7．5，温度35℃～40℃，接种量8％条件下发酵64h，大豆粕水解度可从初始条件17．80％提高至21．06％，相比条件优化前水解度提高18％。The soybeanpeptide was produced by Bacillus subtilis B1-2 obtained by UV mutagenesis. Through odd factor tests and orthogonal tests, the results showed that the optimum conditions are 9% soybean meal, 2% wheat bran, 8% bacteria culture cultured 24 h at pH7.5 and 35℃-40℃. After fermentation of 64 h, the degree of hydrolysis of soybean meal increases from 17.80% to 21.06%. With compared to pre-optimization condition, the degree of hydrolysis increases 18%.

关 键 词：大豆粕 枯草芽孢杆菌 大豆粕发酵 

分 类 号：TQ645.99[化学工程—精细化工]