| 枯草芽孢杆菌和黑曲霉固态发酵制备核桃多肽的工艺条件优化 |
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| 引用本文： | 刘潇,郭丽娜,马海乐,王珂,吴平,洪晨,赵兴,张成.枯草芽孢杆菌和黑曲霉固态发酵制备核桃多肽的工艺条件优化[J].现代食品科技,2018,34(8):130-137. |
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| 作者姓名： | 刘潇 郭丽娜 马海乐 王珂 吴平 洪晨 赵兴 张成 |
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| 作者单位： | 江苏大学食品与生物工程学院;中储粮镇江粮油有限公司 |
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| 基金项目： | 江苏省重点研发计划-现代农业重点项目（BE2016355）；中储粮集团公司张成技能拔尖人才工作室项目 |
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| 摘 要： | 本研究以核桃粕为原料,对比探究了枯草芽孢杆菌(Bacillus subtilis 10160)、黑曲霉(GIM3.452)两株菌固态发酵制备核桃粕多肽的发酵生产性能,优化了两株菌发酵条件,筛选得到了最优的发酵条件参数。首先对影响固态发酵过程中多肽产量的主要因素(发酵时间、原料粒径、发酵温度、接种量和料液比)进行了研究,并以多肽产量为评价指标进行单因素逐步优化,研究结果表明,枯草芽孢杆菌(Bacillus subtilis 10160)固态发酵条件为:发酵时间3 d,原料粒径40目,料液比1:1.25,接种量5%,发酵温度28℃,此条件发酵后核桃粕多肽含量可达243.97 mg/g;黑曲霉固态发酵条件为:发酵时间4 d,原料粒径40目,发酵温度28℃,接种量15%,料液比1:1.25,此条件发酵后核桃粕多肽含量可达158.61 mg/g。通过分子量分布测定,进一步验证了枯草芽孢杆菌固态发酵制备核桃粕多肽产量高于黑曲霉。
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| 关 键 词： | 枯草芽孢杆菌10160 黑曲霉GIM3.452 固态发酵 核桃粕多肽 分子量分布 |
| 收稿时间： | 2018/3/6 0:00:00 |
Optimization of the Process Conditions of Walnut Meal Peptides by Solid State Fermentation-Bacillus subtilis and Aspergillus niger |
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| LIU Xiao,GUO Li-n,MA Hai-le,WANG Ke,WU Ping,HONG Chen,ZHAO Xing and ZHANG Cheng.Optimization of the Process Conditions of Walnut Meal Peptides by Solid State Fermentation-Bacillus subtilis and Aspergillus niger[J].Modern Food Science & Technology,2018,34(8):130-137. |
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| Authors: | LIU Xiao GUO Li-n MA Hai-le WANG Ke WU Ping HONG Chen ZHAO Xing and ZHANG Cheng |
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| Affiliation: | (1.School of Food and Bioengineering, Jiangsu University, Jiangsu Key Laboratory of Agricultural Product Physical Processing, Zhenjiang 212013, China),(1.School of Food and Bioengineering, Jiangsu University, Jiangsu Key Laboratory of Agricultural Product Physical Processing, Zhenjiang 212013, China),(1.School of Food and Bioengineering, Jiangsu University, Jiangsu Key Laboratory of Agricultural Product Physical Processing, Zhenjiang 212013, China),(1.School of Food and Bioengineering, Jiangsu University, Jiangsu Key Laboratory of Agricultural Product Physical Processing, Zhenjiang 212013, China),(1.School of Food and Bioengineering, Jiangsu University, Jiangsu Key Laboratory of Agricultural Product Physical Processing, Zhenjiang 212013, China),(1.School of Food and Bioengineering, Jiangsu University, Jiangsu Key Laboratory of Agricultural Product Physical Processing, Zhenjiang 212013, China),(1.School of Food and Bioengineering, Jiangsu University, Jiangsu Key Laboratory of Agricultural Product Physical Processing, Zhenjiang 212013, China) and (2.Sinograin (Zhenjiang) Grain & Oil Co. Ltd, Zhenjiang 212013, China) |
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| Abstract: | |
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| Keywords: | Bacillus subtilis10160 Aspergillus niger solid state fermentation walnut meal peptide molecular weight distribution |
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