混菌固态发酵菜籽粕制备菜籽肽的菌种筛选  

Study on Screening of Strains Used for Preparing Rapeseed Peptide from Rapeseed Meal by Mixed Fermentation

作　　者：鞠兴荣[1] 王雪峰[1] 王立峰[1,2] 袁建[1] 何荣[1,2] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏省粮油品质控制及深加工技术重点实验室,江苏南京210003 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2011年第9期104-108,共5页Food and Fermentation Industries

基　　金：国家农业成果转化资金项目(2009C10045);江苏省农业科技自主创新基金项目(cx(10)444);江苏省自然科学基金项目(BK2010573)

摘　　要：通过平板培养和混菌发酵相结合的方法筛选固态发酵菜籽粕制备菜籽肽的最佳菌种,以硫苷降解率为指标评价其硫苷降解效果。结果表明:枯草芽孢杆菌与雅致放射毛霉混菌发酵效果最好,发酵后所产生的低分子量菜籽肽含量高于其他混菌,适合混菌发酵生产菜籽蛋白肽;枯草芽孢杆菌与宇佐美曲霉混菌发酵的硫苷降解效果较好,可进行后续脱毒实验的研究。The proper microbial strain for preparing rapeseed peptide from rapeseed meal by solid-state fermentation was obtained by means of plate cultivation and mixed fermentation, and the effects of mixed fermentation on glucosinolates degradation could be evaluated by rate of glucosinolates degradation. The results showed that the mixed strain of Bacillus subtilis and Actinomucor elegans has the best effect of mixed fermentation, and the content of low molecular weight rapeseed peptides which are produced after mixed fermentation is higher than those of the other two mixed strains. It is more suitable for producing rapeseed peptide through mixed fermentation. The mixed strain of Bacillus subtilis and Aspergillus usamii has better effect of mixed fermentation on glucosinolates degradation than those of other mixed strains, and it can be studied on detoxification in the follow - up of the experiment.

关 键 词：发酵菜籽粕 菜籽肽 混菌发酵 菌种筛选 

分 类 号：S816[农业科学—饲料科学]