菜籽粕多菌株固体发酵研究  

Solid State Fermentation of Rapeseed Meal with Mixture Strains

作　　者：王静雅[1] 曾炽[1] 周志成 娄立起[1] 陈思洋[1] 郭晟[1] 吴永尧[1] 

机构地区：[1]湖南农业大学生物科学技术学院,湖南长沙410128 [2]湖南省烟草公司,湖南长沙410007

出　　处：《湖南农业科学》2011年第4期14-17,共4页Hunan Agricultural Sciences

基　　金：湖南省烟草公司项目资助(08-11Aa01)

摘　　要：利用湖南农业大学生物科学技术学院实验室筛选并保存的4株产蛋白酶菌进行复合菌液体发酵试验,研究了菜籽粕多菌株的固态发酵,确定复合菌最佳组合,并对该组合的菜籽粕固体发酵条件进行优化。结果表明,3种芽孢杆属菌A-M-S为最佳组合,其固体发酵最适条件为:pH(水)为8,含水率50%,接种量5%。经发酵21 d后,菜籽粕粗蛋白的降解率可达60.37%,含16种氨基酸,氨基酸总含量为97.84 mg/g。此条件符合生产要求,可应用于菜籽粕固体发酵的工业化生产。Using four strains of proteinase produced bacteria,which were produced by laboratory in College of Bioscience and Biotechnology,Hunan Agricultural University,to conduct mixture strains liquid fermentation experiment.In this experiment the solid state fermentation of rapeseed meal with mixture strains was studied;the optimal combination of mixture strains was determined;the solid state fermentation conditions of rapeseed meal with the optimal combination were optimized.The results showed that A-M-S,three kinds of Bacillaceae,was the best combination,and its best conditions of solid state fermentation were as follows： pH（water） was 8.0;water content was 50%;inoculation size was 5%;time of fermentation was 21 d.Under these conditions,the degradation rate of crude protein in rapeseed meal reached 60.37%,the rapeseed meal contained 16 kinds of amino acids with total content of 97.84 mg/g.These optimal conditions meet the requirements of production and it can be applied to industrial production of solid state fermentation for rapeseed meal.

关 键 词：菜籽粕 固体发酵 蛋白酶 降解率 

分 类 号：Q939.96[生物学—微生物学]