摘要
从6株微生物中筛选出1株合成蛋白能力较高的酿酒酵母A3对豆粕进行固态发酵。采用响应曲面法(Response SurfaceMethodology,RSM)对影响发酵豆粕的因素(接种量、培养时间、料水比、硫酸铵和葡萄糖的添加量)进行研究。通过对二次多项回归方程求解得知,在接种量7.5%,培养时间54h,料水比1:1,硫酸铵添加量2%和葡萄糖添加量1%时,发酵豆粕的蛋白含量从43.78%提高到53.33%。
Saccharomyces cerevisiae strain A3 of high capacity of protein synthesization was selected from six strains. Response surface methodology （RSM） was used to optimize the factors that affect soybean meal fermentation： the inoculum of of Saccharomyces cerevisiae, culture time, the ratio of raw materials and water, add/tion amount of ammonium sulfate and glucose. By solving the quadratic regression model equation, the optimal values of the variables were determined as： the inoculum of S. cerevisiae 7.5%, fermentation time 54 h, the ratio of raw materials and water 1：1, the concentrate of ammonium sulfate 2% and glucose 1%. The content of crude protein in soybean meal was increased from 43.78% to 53.33%.
出处
《中国酿造》
CAS
北大核心
2008年第3期17-20,38,共5页
China Brewing
关键词
发酵豆粕
酿酒酵母
硫酸铵
真蛋白
响应曲面法
fermentation soybean meal
Saccharomyces cerevisiae
ammonium sulfate
crude protein
Response Surface Methodology
