诱变米曲霉发酵高温豆粕菌种筛选及发酵工艺优化  

Mutagenic Aspergillus oryzae Screening for High-temperature Soybean Meal Fermentation and Optimization of Fermentation Process

作　　者：孙立斌[1] 刘飞[1] 解桂东[1] 侯俊超 于殿宇[1] 

机构地区：[1]东北农业大学,黑龙江哈尔滨150030 [2]哈尔滨海大饲料有限公司,黑龙江哈尔滨150039

出　　处：《粮油加工（电子版）》2014年第3期53-57,共5页Machinery for Cereals Oil and Food Processing Main Contents

基　　金：国家十二五科技支撑计划项目:大豆油加工关键技术和装备研究与示范(2011BAD02B01)

摘　　要：以高温豆粕为原料,以酶活力为指标,通过紫外诱变和遗传稳定性试验选育出遗传性能稳定的蛋白酶高产的米曲霉诱变菌株;以水解度为指标,优化发酵工艺条件,进一步提高高温豆粕的水解度。紫外诱变条件为20W紫外灯35cm处辐照180s,得出最佳的发酵培养基组成为葡萄糖3%和高温豆粕12%;采用单因素试验方法确定的培养条件为:发酵温度30℃、发酵时间48h、接种量9%、摇床速度160r/min和起始pH值5.5,此条件下高温豆粕的水解度可达到24.05%,比优化前提高了3.86%。Using enzyme activity as index, AspergiUus oryzae strain with high level of producing proteinase was screened by UV nn, tagenesis and genetie stability test. Based on hydrolysis degree as surveil-lance index, medium eompositions and fermentation conditions were optimized to improve hydrolysis degree of high-temperature soybean meal. Conditions of UV mutagenesis were as follows ： UV was 20W, irradiant distance was 35cm, irradiant time was 180s. Optimal medium compositions were 3%sugar, 12% high denatured soy flakes. Cultural condition determined by single factor experiment was as follows ： temperature30℃ for 48 h, inoc, ulum 9%, culture-age 36h, agitation 160r/min, and initial pH5.5. With described optimum medium and condition, hydrolysis degree of high-temperature soybean meal could reach 24.05% which was 3.86% higher than before.

关 键 词：米曲霉 高温豆粕 发酵工艺 水解度 

分 类 号：S816.42[农业科学—饲料科学]