枯草芽孢杆菌选育及发酵大豆粕工艺条件研究

以紫外诱变所得枯草芽孢杆菌B1–2发酵大豆粕生产大豆多肽,通过单因子及正交试验确定最佳发酵条件,结果表明:发酵培养基中含9%大豆粕、2%麸皮,利用培养24h枯草芽孢杆菌B1–2菌株作为菌种,在初始pH7.5,温度35℃~40℃,接种量8%条件下发酵64h,大豆粕水解度可从初始条件17.80%提高至21.06%,相比条件优化前水解度提高18%。

Breeding of Bacillus subtilis and production of soy peptides by soy meal fermentation

The soybean peptide was produced by Bacillus subtilis B1–2 obtained by UV mutagenesis. Through odd factor tests and orthogonal tests,the results showed that the optimum conditions are 9% soybean meal,2% wheat bran,8% bacteria culture cultured 24 h at pH7.5 and 35℃~40℃. After fermentation of 64 h,the degree of hydrolysis of soybean meal increases from 17.80% to 21.06%. With compared to pre–optimization condition,the degree of hydrolysis increases 18%.