佛山科学技术学院学报（自然科学版）2025，Vol.43Issue(5)：62-67,6.
固态发酵法提取大鲵蛋白肽的工艺研究
Research on the extraction of giant salamander protein peptides by solid-state fermentation
摘要
Abstract
To improve the extraction efficiency and quantify the content of protein peptides from Andrias davidianus,ultraviolet spectrophotometry combined with a standard hydroxyproline curve was employed to determine the total hydroxyproline content in the fermentation broth,thereby optimizing the influencing factors in the extraction process.Key process variables,including bacterial concentration,extraction time,bacterial age,and solid-to-liquid ratio,were investigated through single-factor experiments.Results demonstrated that the optimal solid-state fermentation conditions were determined to be:fermentation temperature at 37℃using bacillus subtilis cultured for 18～25 h,fermentation duration of 36～60 h,material-to-liquid ratio of 1:10,and shaking speed at 180 rpm.Under these conditions,hydroxyproline extraction yield reached 21%.Fermentation duration was identified as the most significant factor affecting production yield,followed by material-to-liquid ratio and shaker speed.This study has elucidated the key parameters and their optimal ranges for protein extraction from giant salamander through solid-state fermentation,providing theoretical support for the efficient extraction and large-scale production of giant salamander protein peptides.关键词
固态发酵/大鲵蛋白肽/枯草芽孢杆菌/地衣芽孢杆菌Key words
solid state fermentation/giant salamander protein peptide/bacillus subtilis/bacillus licheniformis分类
农业科技引用本文复制引用
刘莹莹,李文君,熊恩国,张楠,梅堃..固态发酵法提取大鲵蛋白肽的工艺研究[J].佛山科学技术学院学报（自然科学版）,2025,43(5):62-67,6.基金项目
张家界市科学技术局中央引导地方科技发展基金(2022ZYQ044) （2022ZYQ044）
固态发酵法制备大鲵蛋白肽的生产效率及质量评估(KH22219) （KH22219）
