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当前位置: 首页 > 文章 > 复合菌发酵玉米蛋白粉的条件优化 中国畜牧兽医 2017,45 (10) 2944-2950
Position: Home > Articles > Optimization of Fermentation Conditions for Corn Gluten Meal by Mixed Strains China Animal Husbandry & Veterinary Medicine 2017,45 (10) 2944-2950

复合菌发酵玉米蛋白粉的条件优化

作  者：
魏炳栋;苗国伟;陈群;邱玉朗;李林;于维;李伟忠
单  位：
潍坊学院;吉林农业大学;吉林省农业科学院畜牧科学分院
关键词：
复合菌;玉米蛋白粉;发酵;条件优化
摘  要：
试验旨在研究复合菌(黑曲霉、乳酸菌、酵母菌和地衣芽孢杆菌)发酵玉米蛋白粉的优化条件。通过各菌种玉米蛋白粉水解驯化试验、菌种混合比例及发酵条件(温度、时间、含水量及初始p H)的正交试验,以玉米蛋白粉多肽得率为指标,确定发酵玉米蛋白粉的最优发酵条件。并在此条件下,测定发酵液中粗蛋白质、总糖、还原糖、氨基酸含量以及多肽得率。结果显示,正交试验优化的最佳接种比例为地衣芽孢杆菌4%、乳酸菌4%、酵母菌6%、黑曲霉6%,最佳发酵条件为发酵温度35℃、发酵时间84 h、含水量45%、初始p H为6,在此条件下多肽得率为44.03%。在发酵过程中,粗蛋白质含量和多肽得率呈上升趋势,发酵终止时,粗蛋白质含量提高了15.17%,多肽得率提高了205%,还原糖含量提高了850%,总必需氨基酸和总氨基酸含量分别增加了12.58%和12.37%。本试验结果可为扩大玉米蛋白粉的应用提供科学依据。
译  名：
Optimization of Fermentation Conditions for Corn Gluten Meal by Mixed Strains
作  者：
WEI Bing-dong;MIAO Guo-wei;CHEN Qun;QIU Yu-lang;LI Lin;YU Wei;LI Wei-zhong;Branch Institute of Animal Science,Jilin Academy of Agricultural Sciences;Jilin Agricultural University;Weifang University;
单  位：
Branch Institute of Animal Science,Jilin Academy of Agricultural Sciences%Jilin Agricultural University
关键词：
mixed strains;;corn gluten meal;;fermentation;;conditions optimization
摘  要：
The objective of this experimentation was to optimizate the fermentation conditions for corn gluten meal by four different bacterial strains( Aspergillus niger,Lactobacillus,yeast and Bacillus licheniformis) through the acclimatization test of strains for hydrolysis corn gluten meal,orthogonal experimental of strains proportion determination and fermentation condition( temperature,time,moisture content and initial p H) and taking the peptides yield rate as an index.And then the crude protein,yield of peptides,total sugar,reducing sugar and amino acid constitute of corn gluten meal fermented at the optimal condition were determined. The results showed that the inoculation proportion of Bacillus licheniformis,Lactobacillus,yeast and Aspergillus niger were 4%,4%,6% and 6%,respectively. The optimal conditions for fermentation was that the fermentation temperature,fermentation time,moisture content and initial p H were35 ℃,84 h,45% and 6,respectively,and the peptides yield rate was 44. 03%. During fermentation,the crude protein content and peptides yield were increased. At the end of the fermentation,the content of crude protein,peptides yield rate,reducing sugar,total essential amino acid and total amino acid and were increased by 15.17%,205%,850%,12.58% and 12.37%,respectively.

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