固态发酵菜籽粕生产多肽及降解硫苷菌种的筛选

以两种细菌（Bacillus subtilis W1-3、Bacillus subtilis 10160）和三种真菌（毕赤酵母、酿酒酵母和黑曲霉）为出发菌种,菜籽粕为原料,硫代葡萄糖苷（硫苷）降解率和菜籽多肽得率为发酵菜籽粕品质的评价指标,进行单菌、混菌固态发酵实验。结果表明:最优的单菌发酵菌种为枯草芽孢杆菌W1-3;比较枯草芽孢杆菌W1-3的单菌及与其他菌种的双菌和三菌发酵方式,单菌发酵优于混菌发酵。由枯草芽孢杆菌W1-3发酵所得的菜籽粕,其中多肽、粗蛋白、氨基酸含量有益物质含量分别增加453.47%、10.39%、17.76%,硫苷和植酸两种抗营养物质含量分别降低62.14%和31.58%。 

Screening of strains used for producing rapeseed peptide and degradation of glucosinolates by solid-state fermentation

With two kinds of bacteria(Bacillus subtilis W1-3,Bacillus subtilis 10160) and three kinds of fungi(Pichia,Saccharomyces cerevisiae and Aspergillus niger) as starting strains,rapeseed meals as raw material,glucosinolate( thioglycoside) degradation rate and peptide recovery ratio as quality evaluation index of fermentation meal,single bacteria and mixed bacteria solid-state fermentation experiment was carried out.The result showed that the optimal single bacterium fermentation strain was Bacillus subtilis W1-3. Comparing the Bacillus subtilis W1-3 single bacteria fermentation with its mixed fermentation with other one or another two kinds of bacteria,its single bacterium fermentation was better than that of mixed bacteria fermentation. After fermentation by Bacillus subtilis W1-3,it was found that the content of anti-nutritional substances such as glucosinolates and phytic acid decreased 62.14% and 31.58%,and useful substances such as peptides,crude proteins,whole amino acid and the number of living bacterium increased 453.47%,10.39%,17.76%.