水产学报2017，Vol.41Issue(6)：817-826,10.DOI:10.11964/jfc.20161010585
纳豆芽孢杆菌固态发酵罗非鱼下脚料过程相关参数变化及产脂肽动力学
Kinetics of lipopeptides production of tilapia processing byproduct fermentation by Bacillus natto NT-6 in solid state
摘要
Abstract
A 60 h solid state fermentation experiment was conducted to investigate the production technology of tilapia sp. byproduct as an antimicrobial product and source of nutritious feed. Crushed tilapia sp. byproduct and water was put in a triangular flask and then inoculated with 5% Bacillus Natto NT-6 with fermentation temperature at 30 ℃. Studies on changes in pH, temperature, ratio of water and enzymatic activity during the fermentation process was conducted. In addition to this, modelling of the antimicrobial concentration of the biomass and protein concentration was done. Analysis of the relationship between these parameters and lipopeptide yield was also made. The results showed that during fermentation the biomass increased for 48 h, then stabilized, the maximum growth rate was 0.2355×108 cfu/h. The production trend of lipopeptide is same as the biomass, the maximum yield was 7.3 g/kg and the maximum generation rate was 0.1112 g/h. The bacteria (B. Natto NT-6) secreted a high amount of enzymes, extraordinarily,the protease enzymatic activity was as highly as 30304.56 U/g. During the process, the temperature, pH and water content of the substrate was fluctuating slightly. On the bases of Logistic and material balance equation, the model of bacteria growth kinetics, comprehensive product generation and substrate consumption were set up and the non-linear fitting was employed to model the kinetics of fermentation by the software Origin 8.5. At the time,the models and the experimental data were well fitted and the relative error non-significant. The model developed in this study could predict the concentration of surfactin in biomass, substrate consumption and also help to determine whether the fermentation process was normal or not. This would enable a sound scientific control of surfactin fermentation process in real-time. This is of great significance to antimicrobial lipopeptides at large-scale production and application.关键词
罗非鱼下脚料/纳豆芽孢杆菌/抗菌脂肽/动力学Key words
tilapia byproduct/Bacillus natto/antimicrobial lipopeptides/kinetics分类
轻工纺织引用本文复制引用
冯涛,陈康建,张宁,孙力军,王雅玲,洪鹏志,廖建萌,邓旗,叶日英,吴金红..纳豆芽孢杆菌固态发酵罗非鱼下脚料过程相关参数变化及产脂肽动力学[J].水产学报,2017,41(6):817-826,10.基金项目
广东省科技厅公益研究与能力建设专项(2014B020204005,2014B020205006) （2014B020204005,2014B020205006）
广东省高等学校创新强校工程计划(GDOU2013050312,GDOU2013050205,GDOU 20014050203) Guangdong Province Department of Science and Technology Public Welfare Project Research and Capacity Building Special Funds (2014B020204005, 2014B020205006) （GDOU2013050312,GDOU2013050205,GDOU 20014050203）
Guangdong Province Colleges and Universities Innovation Strong School Project Plan (GDOU2013050312, GDOU2013050205, GDOU 20014050203) （GDOU2013050312, GDOU2013050205, GDOU 20014050203）
