摘要
采用复合菌株进行固态发酵豆粕的研究,通过正交试验及菌种比例搭配试验得到适宜发酵条件:米曲霉与枯草芽孢杆菌组合,接种比为1∶3(V/V),总接种量2%,培养温度40℃,培养时间60 h,游离氨基酸含量平均达17.911μg/mL。同时,通过对照试验对豆粕发酵前后游离氨基酸含量进行了差异显著性分析,结果表明,发酵样品中游离氨基酸含量平均达16.634μg/mL,较发酵前的0.384μg/mL有显著提高。
Soybean meal solid-state fermentation was studied by using compound strains. The optimal fermentation conditions were obtained by orthogonal experiment and other tests as follows： total inoculation amount of the composition of Aspergillus oryzae and Bacillus subtili 2% with the inoculum ratio 1 ： 3 （V/V） , fermentation temperature 40℃, incubation time 60 h, and the content of free amino acids 17. 911 μg/mL. Then the difference analysis was discussed about the contents of free amino acids in fermented soybean meal and raw material by control experiment, the results indicated the free amino acids yield in fermented meal reached 16. 634 μg/mL, and increased markedly compared with the raw material 0. 384 μg/mL.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2009年第4期61-64,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
河南工业大学引进人才专项基金项目(150193)
关键词
米曲霉
枯草芽孢杆菌
酵母菌
发酵豆粕
游离氨基酸
Aspergillus oryzae
Bacillus subtili
Saccharomyces cereviseae
fermented soybean meal
free amino acid
