黑曲霉固态发酵豆粕的工艺条件研究.pdfVIP

, Journal ofAnhuiAgr.i Sci. 2011, 39( 25): 15767 15769 姜丽 傅真治 王海军, 尹忠慧, 田媛媛,李长福 (, 116100) [目的]优化黑曲霉(A sp erg illus oryzae) 固态发酵豆粕的培养条件[方法]采 单因素试验考察黑曲霉固态发酵豆粕的影响因 素, 建立优化的发酵工艺[结果]确定的黑曲霉固态发酵豆粕的培养条件为: 当固态物料中含有 10% 麸皮, 9% 玉米粉, 1%葡萄糖及 0. 15% K HPO 和 0. 01% MgSO 时,在 28 恒温条件下培养 48~ 72 h, 每隔 6 h翻料1次, 大豆肽含量最高可达6. 159mg/g[结论]该 2 4 4 研究可以为大豆肽的发酵法生产提供参考 黑曲霉; 固态发酵; 优化培养基 S37 A 0517 6611(2011) 25 15767 03 Study on the Fermentation of SoybeanM eal in Solid-state byA sp erg illus nig er WANG H a-i jun et al ( Food Safety Supervision and Inspection Center of Jinzhou New Zone, Dalian, Liaoning 116100) Abstract [Objective] The ami w as to optmi ize the culture conditions of ferm entation of soybean meal in solid state byA . n ig er. [M ethod] The factors of influencing fermentation of soybeanm eal in solid state byA . n ig er w ere observed to establish the optmi um fermentation technol ogy. [ Result] The culture conditions of fermentation of soybean meal in solid state byA. n ig er w as as follow: Adding 10% bran, 9% corn m ea,l 1% glucose, 0. 15% K HPO , 0. 01% M gSO, into solid statem aterials, cultivating 48 72 h at 28 , turning over every 6 hours. 2 4 4 Under the optmi um conditions, the soybean peptidewas maxmi um w ith 6. 159 m g/g. [ Conclusion] The study can provide reference for fer m entation of soybean peptide. Key words A. n ig er; Solid state ferm entation; Optmi um m edium , 100m l , 1. . , ( 80% 100 1. . . 1 kD), , , ( 5%10%15% ), pH 7. 0, 28 , 48~ 72 h, 6 h 1, [ 1] , , , 1. . . , , , (), , , 10%, 1%, , pH 7. 0, 28 48~ 72 h