发酵豆粕发酵工艺的研究  

Study on the Fermentation Process of Fermented Soybean Meal

作　　者：刘唤明[1] 薛晓宁[2] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东海洋大学工程学院,广东湛江524088

出　　处：《饲料博览》2011年第7期1-4,共4页Feed Review

基　　金：广东科技厅粤港关键领域重点突破项目(2006A25001002)

摘　　要：试验研究了由枯草芽孢杆菌、酵母菌和乳酸菌混合发酵生产发酵豆粕的发酵工艺。通过单因子试验研究了含水量、装载量、金属离子、变温时间、发酵时间对发酵豆粕水解度的影响;并通过正交实验研究了3种菌种接种量对发酵豆粕水解度的影响。结果表明,最佳发酵工艺为发酵瓶装载量为豆粕100g·(300mL)-1,水70mL,FeSO40.1g,枯草芽孢杆菌的接种量为3%,酵母菌的接种量为1%,乳酸菌的接种量为2%,37℃发酵32h后再于43℃发酵44h。在此发酵工艺下,发酵豆粕的水解度为9.32%。The fermentation process of fermented soybean meal produced by multi-strain solid fermentation with Bacillus subtilis, Yeast and Lactic acid bacteria was studied in the article. This experiment studied the influence factors of the degree of hydrolysis of soybean protein, including the water content, filling quantity, metal ion, the time of temperature vary, fermentation time by using mono-factor experiments, and studied inoculum size of Bacillus subtilis, Yeast and Lactic acid bacteria by using orthogonal experiment. The optimum fermentation process was filling quantity of soybean meal 100 g·（300 mL）-1 in fermenration bottle, water 70 mL, FeSO4 0.1 g, inoculum size of Bacillus subtilis 3%, Yeast 1%, Lactic acid bacteria 2%, temperature 37 ℃ in the first 32 h and 43 ℃ in the next 44 h and under the above solid fermentation condition the degree of hydrolysis of soybean protein could reach 9.32%.

关 键 词：发酵豆粕 水解度 混菌发酵 

分 类 号：TS261.16[轻工技术与工程—发酵工程] TS261.43[轻工技术与工程—食品科学与工程]