山东农业科学Issue(7)：78-81,4.
固态发酵法生产大豆多肽的初步研究
Primary Study on Production of Soybean Polypeptide by Solid State Fermentation
高晓梅 1李杨 1刘晓辉 1桓明辉 1敖静1
作者信息
- 1. 辽宁省微生物科学研究院，辽宁 朝阳 122000
- 折叠
摘要
Abstract
With soybean meal powder as raw material , the production situations of solid state fermenta-tion were optimized using soybean peptide convert ratio as index , and the thirteen strains producing protease were further screened .The results showed that the optimum fermentation conditions were 40%of substrate wa-ter content, 1%of inoculation amount, 6.5 of the initial pH value,120 h of the fermentation time, and 28℃of the fermentation temperature .There was no obvious effect on protein content of different strains ,but the de-grees of hydrolysis were quite different .The content of soybean polypeptides reached 26 .44%and 25 .46%re-spectively after fermentation with Aspergillus oryzea 1001 and Bacillus subtilis.关键词
固态发酵/大豆多肽/发酵条件优化/菌株筛选Key words
Solid state fermentation/Soybean polypeptides/Optimization of fermentation condition/Strain screening分类
化学化工引用本文复制引用
高晓梅,李杨,刘晓辉,桓明辉,敖静..固态发酵法生产大豆多肽的初步研究[J].山东农业科学,2014,(7):78-81,4.
