食品工业科技Issue(5)：190-192,196,4.
混菌发酵菜籽粕制备多肽技术的研究
Fermentation of rapeseed meal to prepare peptide by mixed strains
摘要
Abstract
The peptide content in fermentation products was taken as an evaluation index,fermentation conditions of rapeseed meal to prepare peptide by mixed strains of Geotrichum candidum and Bacillus subtilis.Experimental results of Plackett-Berman showed that significant factors affecting peptide content were whether sterilization,fermentation temperature and fermentation time.Mathematical model predicting peptide content in fermentation products was obtained by single factor experiments and response surface experiments as follows: Y = 154.90 + 7.64X4-1.10X5 + 4.75X3-1.52X4X5 -5.84X24 - 11.56X25-5.42X23, where X3 was fermentation time ( d ), X4 was fermentation temperature(℃) and X5 was inoculation concentration( ％ ).There was a significant interaction influence on the polypeptide between fermentation temperature and inoculation concentration.Optimum fermentation conditions were that fermentation temperature was 35.68℃, inoculation concentration 18.68％ and fermentation time 4.25d.And under fermentation conditions, peptide content in fermentation product was 157.79mg/g.关键词
多肽/菜籽粕/混菌/发酵Key words
polypeptide/ rapeseed meal/ mixed strains/ fermentation分类
轻工纺织引用本文复制引用
顾斌,马海乐,刘斌,何荣海,骆琳..混菌发酵菜籽粕制备多肽技术的研究[J].食品工业科技,2011,(5):190-192,196,4.基金项目
江苏省科技成果转化专项资金(BA2008100). （BA2008100）
