摘要
目的:筛选高产蛋白酶菌株,探究微生物发酵对豆粕抗原蛋白的影响,以期提高豆粕在水产饲料中的使用价值。方法:从土壤样品中筛选出1株蛋白酶酶活为1390.6±12.5 U/mL的菌株LX-6,经生理生化特性和16S rDNA分子鉴定为解淀粉芽孢杆菌(Bacillus amyloliquefaciens)。通过B.amyloliquefaciens LX-6不同时间发酵豆粕,分析SDS-PAGE中大分子抗原蛋白降解情况、发酵样品总蛋白以及水溶性蛋白含量。结果:在37℃、物料含50%水的条件下,发酵24 h豆粕中大分子抗原蛋白全部降解,48 h时水溶性蛋白含量达到最高44.45%。结论:B.amyloliquefaciens LX-6发酵后有效提高了豆粕的蛋白含量,此发酵豆粕有望今后开发成水产饲料。
Aims:In order to improve the use value of soybean meal in aquatic feed,we isolated a strain with high protease activity and further investigated its fermentation effect on soybean meal antigen protein.Methods:An aerobic strain LX-6 with protease enzymatic activity of 1390.6±12.5 U/mL was screened from soil samples and identified as Bacillus amyloliquefaciens based on physiology biochemistry characteristics and an analysis of the 16 S rDNA gene.Soybean meal was fermented by B.amyloliquefaciens LX-6.The degradation of antigen protein,the content of total protein and water-soluble protein were determined by SDS-PAGE at different fermentation time points.Results:The results showed that under the conditions of 37℃and 50%water in the substrate material,the macromolecular antigen proteins were completely degraded in 24 h.And the concentration of water-soluble proteins reached 44.45%in 48 h.Conclusions:The total protein concentrations of soybean meal were significantly improved due to the fermentation of B.amyloliquefaciens LX-6 compared to that of the original soybean meal.This fermented soybean meal is expected to be developed and used as an aquatic feed in the future.
作者
李慧杰
林恒伊
黄心怡
韩涛
王骥腾
马正
俞晓平
LI Huijie;LIN Hengyi;HUANG Xinyi;Han Tao;WANG Jiteng;MA Zheng;YU Xiaoping(Zhejiang Provincial Key Laboratory of Biometrology,Inspection and Quarantine,College of Life Sciences,China Jiliang University,Hangzhou 310018,China;School of Fishery,Zhejiang Ocean University,Zhoushan 316022,China)
出处
《中国计量大学学报》
2022年第1期123-130,共8页
Journal of China University of Metrology
基金
浙江省重点研发计划项目(No.2021C04016)
浙江省“领雁”研发攻关计划项目(No.2022C04020)。
关键词
解淀粉芽孢杆菌
蛋白酶
固态发酵
豆粕
抗原蛋白
Bacillus amyloliquefaciens
protease
solid fermentation
soybean meal
antigenic protein
