花生粕的枯草芽孢杆菌BSH001发酵及产物性质  

Peanut Meal Fermentation by Bacillus subtilis BS H001 and Corresponding Product Characteristics

作　　者：刘冬梅[1] 陈浩[1] 胡小慧[1] 吴晖[1] 李理[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2014年第11期129-135,142,共8页Journal of South China University of Technology(Natural Science Edition)

基　　金：国家自然科学基金资助项目(31101254);广东省科技攻关项目(2013B020312002);华南理工大学中央高校基本科研业务费专项资金资助项目(D2116760)

摘　　要：为改善花生粕中的氨基酸平衡,减少花生蛋白质中的过敏原,将枯草芽孢杆菌BS H001用于花生粕的发酵,对发酵条件进行了优化,并研究了发酵后花生粕的部分性质.正交试验结果表明:枯草芽孢杆菌BS H001发酵花生粕的最优条件为含水量52%、发酵时间44 h、搅拌间隔8 h、灭菌时间45 min、硫酸铵含量4.0%,在此条件下发酵花生粕中的蛋白质含量达56.20%,比花生粕的提高了23.49%;发酵花生粕中非必需氨基酸、必需氨基酸和总氨基酸的含量分别提高了4.92%、43.97%和16.49%.SDS-PAGE电泳分析表明,经优化后第9、13、15、16组发酵花生粕中分子质量为63、48、41 ku的蛋白质大分子被全部降解.上述结果表明,BS H001发酵花生粕可成为动物可利用高蛋白质的来源.In order to improve the amino acid balance in peanut meal（ PNM） and to reduce peanut protein allergens,Bacillus subtilis BS H001 is used for peanut meal fermentation and the fermentation conditions are optimized.Then,some characteristics of fermented PNM（ FPNM） were analyzed. Orthogonal test results show that（ 1） the optimal conditions of peanut meal fermentation by using Bacillus subtilis BS H001 are a water content of peanut meal of 52%,a fermentation time of 44 h,a stirring interval time of 8 h,a sterilization time of 45 min and an ammonium sulfate content of 4. 0%;（ 2） under such conditions,the total protein content of FPNM reaches 56. 20%,which is23. 49% higher than that of PNM,and the contents of non-essential amino acids,essential amino acids and total amino acids in FPNM are respectively 4. 92%,43. 97% and 16. 49% higher than those of PNM. SDS-PAGE electrophoresis shows that,three kinds of protein macromolecules in optimized groups 9,13,15,16 of FPNM,which are of the molecule masses of 63,48 and 41 ku respectively,are all degraded. The above-mentioned results demonstrate that the peanut meal fermented by Bacillus subtilis BS H001 can be used as a high protein source for animals.

关 键 词：发酵 枯草芽孢杆菌 花生粕 蛋白质 氨基酸 电泳 正交试验 

分 类 号：Q939.97[生物学—微生物学]