饲用酶与芽孢杆菌协同作用发酵豆粕的相关研究  

Study on the synergy of feed enzyme and bacillus spp.in soybean meal fermentation

作　　者：常磊[1] 刘永萍[1] 徐聪聪[1] 陈洁梅[1] 

机构地区：[1]暨南大学生命科学技术学院生物工程学系,广东广州510632

出　　处：《饲料工业》2011年第22期21-26,共6页Feed Industry

基　　金：广东省教育部产学研结合项目[2010B090400379]

摘　　要：以酸溶性蛋白(TCA-N)含量为主要评价指标,研究饲用酶酶解、芽孢杆菌发酵、饲用酶加芽孢杆菌协同处理豆粕的工艺条件。结果表明,酶菌协同处理的结果优于酶和菌单独作用的结果,最佳发酵工艺条件为:料水比1:0.7、初始发酵温度40℃、加酶量0.05%(蛋白酶活力50 U/g)、接种量1%(0.5%1号菌+0.5%3号菌)、处理时间为48 h。在此条件下,豆粕经过处理后,其酸溶性蛋白含量从2.74%增加到24.55%,乳酸含量从1.26%增加到4.70%,各种抗营养因子也大都得到降解。SDS-PAGE电泳分析结果表明,处理后豆粕中的大分子蛋白质被降解为分子量20 kD或以下的小分子物质。With the content of TCA-N as the main evaluation indicator,the process conditions treating the soybean meal with the feed enzyme,bacillus spp.,the synergy of feed enzyme and bacillus spp.were studied.It showed that the results of the synergy of feed enzyme and bacillus spp.were superior to the results by feed enzyme or bacillus spp..The optimal fermentation conditions were ratio of material to water 1：0.7,initial fermentation temperature 40 ℃,enzyme content 0.05%（protease activity=50 U/g）,mixture inoculum 1%（0.5% strain 1＋0.5% strain 3）,fermentation time 48 h.Under that condition,the treated soybean meal＇s TCA-N content was increased from 2.74% to 24.55%,the lactic acid content was increased from 1.26% to 4.70%,many of the anti-nutritional factors have been degradated.The results of SDS-PAGE electrophoresis analysis showed that the larger proteins were degradated,and the molecular weight of the treated soybean meal was 20 kD or even lower.

关 键 词：饲用酶 芽孢杆菌 协同作用 发酵豆粕 酸溶性蛋白 

分 类 号：S816.6[农业科学—饲料科学]