基于神经网络模型及遗传算法的贝莱斯芽孢杆菌发酵沙丁鱼下脚料抗氧化活性的条件优化  

Optimization of antioxidant activity of sardine discards fermented by Bacillus velezensis based on neural network model and genetic algorithm

作　　者：曹亚玲 吴祖芳[1] 沈飚 翁佩芳[1] 章潇伟 CAO Yaling;WU Zufang;SHEN Biao;WENG Peifang;ZHANG Xiaowei(College of Food Science and Engineering,Ningbo University,Ningbo 315832,China;Comprehensive Technical Service Center of Zhoushan Customs,Zhoushan 316100,China;School of Computer Science and Information Engineering,Hefei University of Technology,Hefei 230009,China)

机构地区：[1]宁波大学食品科学与工程学院,浙江宁波315832 [2]舟山海关综合技术服务中心,浙江舟山316100 [3]合肥工业大学计算机与信息学院,安徽合肥230009

出　　处：《宁波大学学报（理工版）》2024年第1期13-19,共7页Journal of Ningbo University：Natural Science and Engineering Edition

基　　金：浙江省公益技术应用研究项目(LGG19C200002);舟山市市级公益项目(2022C31050)。

摘　　要：微生物发酵技术是提升海洋鱼产品加工副产物价值的一种重要而有效的途径,而作为沙丁鱼加工副产物的鱼头是一种优质蛋白质和生物活性物质的绝佳来源.本文拟利用从传统鱼露中分离筛选的具有多种蛋白酶活性的贝莱斯芽孢杆菌SW5发酵沙丁鱼下脚料鱼头制备抗氧化活性物质,采用人工神经网络与遗传算法(ANN-GA)相结合方法,以DPPH自由基清除率和蛋白水解度(DH)为考察指标,确定最佳发酵条件.结果表明,沙丁鱼下脚料抗氧化物质最佳发酵条件为发酵时间42 h,发酵温度37℃,接种量3%,并在此条件下通过实验验证DPPH自由基清除率为91.26%.研究结果可为SW5菌株在海洋蛋白质资源的有效利用及功能性海洋食品生产应用上提供数据参考.Microbial fermentation technology is an important and effective way to enhance the value of marine fish processing by-products.Fish head,a by-product of sardine processing,is an excellent source of high-quality protein and bioactive compounds.Antioxidant components were prepared from Bacillus velezensis SW5 fermented sardine discards and fish heads with various protease activities isolated and screened from traditional fish sauce.The combination of artificial neural network and genetic algorithm(ANN-GA)was used to optimize the fermentation condition of antioxidant peptides production.The free radical scavenging rate and the degree of proteolysis were used as the indicators to determine the optimal fermentation conditions.The results showed that the optimal fermentation conditions for antioxidant components from sardine discards were fermentation time of 42h,fermentation temperature of 37℃,and inoculum volume of 3%.Under these conditions,the DPPH free radical scavenging rate was 91.26%through the verification experiment.The research results can provide data reference for SW5 strain in effective utilization of marine protein resources and functional marine food production.

关 键 词：沙丁鱼 贝莱斯芽孢杆菌 发酵 神经网络 遗传算法 抗氧化 

分 类 号：TS209[轻工技术与工程—食品科学]