摘要
[目的]为提高曲霉菌种固态发酵产游离氨基酸水平。[方法]以11种豆类为固态发酵培养基,研究其对米曲霉、黑曲霉、毛霉产游离氨基酸的影响,同时设计正交试验优化米曲霉产氨基酸的培养条件。[结果]在以黄豆为培养基时,米曲霉产氨基酸最多,达64.65mg/g,其次是毛霉。11种豆类培养基在接种米曲霉后,其氨基酸的含量明显提高,尤其是黄豆、蚕豆、绿豆,相对提高率依次为824.9%、785.9%、761.3%。正交试验表明,培养时间对游离氨基酸产量的影响最大,其次是装料量,再次是接种量。[结论]最佳的生产工艺是接种量10%,装料量40 g,培养时间8 d。
[Objective] The aim of the research was to increase the level of free amino acids produced by solid-state fermentation of aspergillus strains. [Method] Taking 11 kinds of legume as solid-state fermentation media,their effects on free amino acids produced by AspegiUus oryzae, AspegiUus Niger and Mucor spp. were studied. And orthogonal test was designed to optimize the culture conditions of amino acids produced by A. oryzae. [Result] When soybean was taken as medium, amino acids produced by A. oryzae were most （64.65 mg/g）, followed by Mucor. After 11 kinds of medium were inoculated by A, oryzae, the content of amino acids were obviously increased, especially soybean, horsebean and mung bean, with their relatively improving rate being 824.9 %, 785.9 % and 761.3 % resp. Orthogonal test showed that the effect of culture time on the output of free amino acids was most, the next was charge capacity and inoculation amount. [Conclusion] The optimum production technics was as follows：Inoculation amount of 10 %, charge capacity of 40 g and culture time of 8 d.
出处
《安徽农业科学》
CAS
北大核心
2007年第32期10202-10203,共2页
Journal of Anhui Agricultural Sciences
基金
江西农业大学青年基金项目(2004-2005)
关键词
米曲霉
黄豆
固态发酵
游离氨基酸
A spergillus oryzae
Soybean
Solid-state fermentation
Free amino acid
