渔业科学进展2017，Vol.38Issue(3)：163-171,9.DOI:10.11758/yykxjz.20160226001
豆粕的坚强芽孢杆菌(Bacillus firmus)发酵工艺优化及其营养成分分析
Optimization of Fermentation Conditions and Analysis of the Nutrition Components of Soybean Meal Fermented with Bacillus firmus
摘要
Abstract
Bacillusfirmus strain PC024,isolated from Chinese shrimp (Fenneropenaeus chinensis) rearing environment,has demonstrated its ability to increase shrimp resistance to white spot syndrome virus (WSSV) infection and to ferment dietary soybean meal.The purpose of this current study is to optimize the processing conditions for the fermentation of soybean meal using B.firmus.Considering single factor trials,results indicated that the optimum bacterial concentration for inoculation,water ratio,fermentation time and temperature were 2× 106 CFU/g,1∶0.8,90 h,and 37℃,respectively.However,on the basis of univariate tests,the response surface methodology (RSM) was applied to optimize four fermentation factors when they were combined,including temperature,time,water ratio,and amount of bacteria required for inoculation.The optimum fermentation conditions were as follow:fermentation temperature,39.0℃;fermentation time,100 h 18 min;water ratio,1∶0.96;and amount of bacteria for inoculation,3.84×106 CFU/g.Under the optimized conditions,the bacterial concentration reached 1.23× 1010 CFU/g after fermentation and it was 5.13％ deviated from the predicted value using the RSM model.The quality of soybean meal improved significantly after fermentation.Firstly,the yield of the fermented soybean meal reached (93.89±0.01)％.Secondly,after fermentation,the soluble protein content in the soybean meal increased from (39.16±0.01)％ to (58.80±4.54)％,and crude protein content in the soybean meal increased from 50.71％ to 55.03％.Finally,the total amount of amino acids (15 types) had 132.30％ increase compared to the original content;the most significant increases in the proportion amino acids were arginine (168.60％),lysine (157.20％),serine (152.50％),threonine (139.04％) and glycine (138.40％).It showed that the protein molecules were effectively degraded in SDS-PAGE.This study provides theoretical support for the application of probiotics in shrimp plant-basis diet and disease control in aquatic animals.关键词
坚强芽孢杆菌/响应面法/豆粕/固态发酵Key words
Bacillus firmus/Response surface methodology/Soybean meal/Solid fermentation分类
农业科技引用本文复制引用
孙静,宋晓玲,黄健..豆粕的坚强芽孢杆菌(Bacillus firmus)发酵工艺优化及其营养成分分析[J].渔业科学进展,2017,38(3):163-171,9.基金项目
公益性行业科研专项经费项目(201103034)、现代农业产业技术体系(CARS-47)、山东省泰山学者建设工程专项经费、青岛海洋科学与技术国家实验室鳌山科技创新计划(2015ASKJ02)和农业部科研杰出人才计划和创新团队专项经费共同资助[This work was supported by the Special Fund for Agro-Scientific Research in the Public Interest (201103034),China Agriculture Research System (CARS-47),the Special Foundation under the Construction Programme for Taishan Scholarship of Shandong Province of China,the Scientific and Technological Innovation Project Financially Supported by Qingdao National Laboratory for Marine Science and Technology (2015ASKJ02),and the Programme for Chinese Outstanding Talents in Agricultural Scientific Research]. （201103034）
