工业微生物2017，Vol.47Issue(6)：19-24,6.DOI:10.3969/j.issn.1001-6678.2017.06.004
混合菌固体发酵花生粕的工艺优化
Process optimization in solid state fermentation of peanut meal by mixed strains
王增元 1孙建安 2毛相朝 1凌红丽 1蒋贻海2
作者信息
- 1. 中国海洋大学食品科学与工程学院,青岛266000
- 2. 国家动物用保健品工程技术研究中心,青岛266000
- 折叠
摘要
Abstract
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.关键词
混合菌/固体发酵/多肽/总酸/工艺优化Key words
mixed strains/solid state fermentation/polypeptide/total acid/process optimization引用本文复制引用
王增元,孙建安,毛相朝,凌红丽,蒋贻海..混合菌固体发酵花生粕的工艺优化[J].工业微生物,2017,47(6):19-24,6.
