摘要
利用4株实验室保藏的菌株对豆粕进行二元混菌发酵,通过正交试验对温度、接种量、通气量和料水比进行优化,研究二元混菌发酵对豆粕中小肽含量的影响。结果表明,小肽总含量由1.61%(干基)提高到8%(干基)以上,其中最高的一组达到了12.01%,小肽含量得到显著提高,其发酵条件为:接种量4%,通气量60g/mL,发酵温度40℃,料水比1:1.2。
The soybean meal was dual-mixed fermented in solid--stated by four strains. The temperature, concentration of inoculation, dry： water mass and ventilatory capacity were optimized through six L9（3^4）or-thogonal experiments. Studies on the effects of oligopetides in soybean meal were conducted using the dual mixed fermentation. It showed that oligopetides （dry material） was increased from 1.61% to 8%, and the group of the highest was 12.01%. oligopetides in the group of the highest proved the best conditions for the fermentation：inoculation quantity=4.0%,dry ： water mass=1：1.2, ventilatory capacity=60 g/500 mL, the temperature of fermentation was 40℃.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第10期113-115,共3页
Food and Fermentation Industries
基金
安徽省2007年重大科技项目(07010301019)
关键词
多菌种
固态发酵
豆粕
小肽
manifold strains solid-stated fermentation soybean meal small peptide
