摘要
本实验选用符合《饲料添加剂品种目录》的植物乳杆菌(Lactobacillus plantarum)EM1、酿酒酵母(Saccharomyces cerevisiae)JM、枯草芽孢杆菌(Bacillus subtilis)BW2作为发酵菌株对花生粕进行固体发酵,以多肽和总酸含量为指标,通过单因素实验及正交试验对植物乳杆菌、酿酒酵母、枯草芽孢杆菌接种量,发酵温度,发酵时间和料液比进行优化。确定工艺参数为:植物乳杆菌接种量5%,酿酒酵母接种量9%,枯草芽孢杆菌接种量9%,料液比1∶1.2,发酵温度37℃,发酵时间48 h。在此条件下发酵花生粕,多肽和总酸含量分别为18.89%±0.35%和9.12%±0.23%,较优化前分别提高33.78%和24.45%,提高幅度较大,可见优化后工艺稳定且重复性较好。
In this study, Lactobacillus plantarum EM1, Saccharomyces cerevisiae JM and Bacillus subtilis BW2 were selected as the fermentation strains, which were in accordance with the variety catalogue of feed additives. Peanut meal was solid state fermented by the selected mixed strains. Based on the content of polypeptide and total acid in peanut meal, the process parameters of the solid state fermentation were investigated by the single factor experiment and orthogonal test, including inoculation of Lactobacillus plantarum EM1, Saccharomyces cerevisiae JM and Bacillus subtilis BW2, temperature, time and the ratio of material to liquid. The optimum process parameters were determined as follows： fermented at 37℃ for 48 h with 5% inoculation of Lactobacillus plantarum, 9% inoculation of Saccharomyces cerevisiae, 9% inoculation of Bacillus subtilis, and the ratio of material to liquid was 1 ： 1.2. Under these conditions, the contents of polypeptide and total acid in fermented peanut meal were 18.89% ±0.35% and 9. 12% ±0.23% respectively, and increased by 33. 78% and 24. 45% respectively compared with those before optimization. It was clear that the fermentation process was stable and reproducible.
出处
《工业微生物》
CAS
2017年第6期19-24,共6页
Industrial Microbiology
关键词
混合菌
固体发酵
多肽
总酸
工艺优化
mixed strains
solid state fermentation
polypeptide
total acid
process optimization
