产β-葡萄糖苷酶芽孢杆菌降解豆粕的发酵条件优化及抗营养因子测定  

Optimization of fermentation conditions and anti-nutritional factors for soybean meal degradation by Bacillus β-glucosidase

作　　者：姜婷婷[1] 王奕丁 王全[1] 朱宝成[1] 

机构地区：[1]河北农业大学生命科学学院,河北保定071001 [2]新疆师范大学地理科学与旅游学院,新疆乌鲁木齐830045

出　　处：《饲料工业》2017年第14期52-55,共4页Feed Industry

基　　金：国家星火项目[2010GA620010];河北省农业科技成果转化资金项目[09825125D]

摘　　要：试验优化得到了降解豆粕芽孢杆菌Z-1生长的最优发酵条件,并对发酵后豆粕中的抗营养因子进行了测定。采用单因素试验的方法在摇床培养的基础上对β-葡萄糖苷酶芽孢杆菌的生长主要影响因素进行了考察,其中包括发酵培养基的C源、N源、无机盐、p H值、接种量、发酵时间等。通过设计正交试验对各因素的浓度和组合以及最佳培养条件进行了优化,得到该菌株产酶的最适条件为:糊精5.0%、蛋白胨1.0%、Cu SO4·5H2O 0.1%、Fe SO4·7H2O 0.01%、接种量3%、p H值为7、培养时间72 h。用优化后的培养基进行发酵,在产酶活性上比优化前提高了35.5%,抗营养因子数量下降了61.6%。This experiment aimed to obtain the optimal fermentation conditions of β glucosidase Bacillus growth. Single factor test was used based on shaking culture, and main effects on the growth of β-glueosi- dase Bacillus were studied, which covered the fermentation medium of C source, N source, inorganic salt, pH value, inoculation, fermentation time. Through the optimal design of orthogonal test concentra- tion and combination of the various factors and the optimal culture conditions, the optimal condition of enzyme production was： dextrin 5.0%, peptone 1.0%, CuSO4.5H2O 0.1%, FeSO4.7H2O 0.01%, 3% inocu- lation quantity, pH value 7, culture time 72 h. The enzyme activity was 35.5% higher than before and the anti-nutritional factor deereased by 61.6% when the optimized medium was used for fermentation.

关 键 词：Β-葡萄糖苷酶 发酵培养基 优化 抗营养因子 

分 类 号：TQ92[轻工技术与工程—发酵工程]