棉籽饼粕微生物法降棉酚研究  

The Process of Gossypol Degradation by Microbial Fermentation

作　　者：叶盛[1] 涂薇[1] 邓放明[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《粮食科技与经济》2016年第1期63-68,共6页Food Science And Technology And Economy

摘　　要：筛选了适合棉籽饼固态发酵降棉酚的菌株M57-1,通过初步鉴定该菌为芽孢杆菌属(Bacillus)。通过单因素试验及响应面优化试验,确定了其最适生长条件及其利用该菌制备种子发酵液和固态发酵的最优条件。利用该菌作为种子液培养的发酵时间为18 h,种子液发酵培养基可采用营养肉汤培养基。固态发酵时,固态发酵培养基中的辅料可使用蔗糖渣,棉籽饼与蔗糖渣比例为4∶1,加入棉籽饼与蔗糖渣总质量的77%的水制成。接入至固态发酵培养基中种子发酵液的接种量为3%,发酵温度为36℃,发酵时间为11 d。该菌发酵后棉籽饼中棉酚降解率可达78.96%,起到较好的脱毒效果,为在生产中利用微生物降解棉籽饼中的棉酚提供了一定理论依据与实践基础。This study isolated a strain named M57-1 that with a gossypol degradation property.According to the preliminary identification,it was bacillus.Optimization conditions of M57-1 growth,the strains fermented liquid and solid-state fermentation were decided by using single factor test and response surface optimization.M57-1 can be inoculated in nutrient and cultured for 18 h broth as the strains fermented liquid.In solid-state fermentation,sucrose residue can be used as accessory.The ratio of cottonseed meal with sucrose residue was 4∶1,and the quantity of water was 77% of the total weight of cottonseed meal and sucrose residue.3% of the solid-state fermentation medium,strains fermented liquid was inoculated and cultured at 36 ℃for 11 d.After the fermentation,gossypol degradation can up to 78.96%.This method can achieve a better detoxification effect.This study can gain scientific information for the practice of the process of gossypol degradation by microbial fermentation.

关 键 词：芽孢杆菌属 棉籽饼 棉酚 降解 

分 类 号：S816.4[农业科学—饲料科学]