[1]张佳斌,张雪芳,李利君,等.不同益生菌固态发酵豆粕的工艺研究[J].集美大学学报(自然版),2018,23(3):178-186.
 ZHANG Jiabin,ZHANG Xuefang,LI Lijun,et al.Solid-fermentation Process of Soybean Meal with Different Probiotics[J].Journal of Jimei University,2018,23(3):178-186.
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不同益生菌固态发酵豆粕的工艺研究()
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《集美大学学报(自然版)》[ISSN:1007-7405/CN:35-1186/N]

卷:
第23卷
期数:
2018年第3期
页码:
178-186
栏目:
水产、食品与生物技术
出版日期:
2018-05-28

文章信息/Info

Title:
Solid-fermentation Process of Soybean Meal with Different Probiotics
作者:
张佳斌1张雪芳1李利君12肖琼134翁惠芬134倪辉123肖安风1234
(1.集美大学食品与生物工程学院,福建 厦门 361021;2.福建省食品微生物与酶工程重点实验室,福建 厦门 361021;3.福建省海洋功能食品工程技术研究中心,福建 厦门 361021;4.厦门市海洋功能食品重点实验室,福建 厦门 361021)
Author(s):
ZHANG JiabinZHANG Xuefang1LI Lijun12XIAO Qiong134WENG Huifen134NI Hui123XIAO Anfeng1234
(1.College of Food and Biological Engineering,Jimei University,Xiamen 361021,China;2.Key Laboratory of Food Microbiology and Enzyme Engineering of Fujian Province,Xiamen 361021,China;3.Fujian Provincial Engineering Technology Research Center of Marine Functional Food,Xiamen 361021,China;4.Xiamen Key Laboratory of Marine Functional Food,Xiamen 361021,China)
关键词:
枯草芽孢杆菌益生菌豆粕固态发酵工艺优化
Keywords:
Bacillus subtilisprobioticssoybean mealsolid state fermentationprocess optimization
摘要:
针对传统发酵豆粕的品质与豆粕的利用率低等缺陷,用枯草芽孢杆菌、酿酒酵母菌、乳酸菌(保加利亚乳杆菌与嗜热链球菌以1∶1比例混合)为发酵菌株,进行单因素发酵豆粕的试验。以发酵温度、料水比、接种量及发酵时间为单因素,经优化试验得到,枯草芽孢杆菌发酵豆粕的最佳条件:发酵温度为37 ℃,料水比(m/V)为1∶1,接种量为5%,发酵时间为48 h,此时发酵豆粕粗蛋白质量分数增幅最大为62.3%,呈偏碱性的酱香味;酿酒酵母菌优化后的发酵工艺条件:发酵温度为31 ℃,料水比(m/V)为1∶1,接种量为5%,发酵时间为60 h,此时发酵豆粕粗蛋白质量分数为53.8%,具有浓郁的酵母香;乳酸菌发酵豆粕的最佳条件:发酵温度为37 ℃,料水比(m/V)为1∶1.2,接种量为7%,发酵时间为72 h,此时发酵豆粕粗蛋白质量分数为48.6%,有酸香味。
Abstract:
In this study,Bacillus subtilis,Saccharomyces cerevisiae,Lactobacillus (Lactobacillus bulgaricus and Streptococcus thermophilus were mixed in a ratio of 1∶1) were used as producing strains to improve the quality and utilization of soybean meal.The optimal fermentation conditions for maximizing the protein production by Bacillus subtilis from soybean meal were determined and revealed that the use of 5% inoculum water ratio 1∶1,and temperature of 37 ℃ were the best conditions.Under these conditions,crude protein content reached 62.3% after 48 h of fermentation creating an alkaline sauce flavor.In the same way,the optimal conditions for fermented soybean meal by Saccharomyces cerevisae were 5% inoculums,water ratio 1∶1,temperature of 31 ℃ and fermentation time of 60 h.Under these optimal conditions,crude protein content reached 53.8% creating a rich yeast flavor.Similarly,the optimal conditions for fermented soybean meal by Lactobacillus were 5% inoculum,water ratio 1∶1.2,temperature of 37 ℃,and fermentation time of 72 h.Under these conditions,crude protein content reached 48.6% creating a acid flavor

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更新日期/Last Update: 2018-07-13