Optimization of the enzymatic hydrolysis condition to improve the degree of hydrolysis of mixed fermentation of tilapia scraps and soybean meal with response surface methodology

WANG Yun; HONG Peng-zhi; YANG Ping; LIU Huan-ming; HONG Wei; ZHANG Rui-rui

doi:10.13386/j.issn1002-0306.2014.09.025

WANG Yun, HONG Peng-zhi, YANG Ping, LIU Huan-ming, HONG Wei, ZHANG Rui-rui. Optimization of the enzymatic hydrolysis condition to improve the degree of hydrolysis of mixed fermentation of tilapia scraps and soybean meal with response surface methodology[J]. Science and Technology of Food Industry, 2014, (09): 156-159. DOI: 10.13386/j.issn1002-0306.2014.09.025

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Optimization of the enzymatic hydrolysis condition to improve the degree of hydrolysis of mixed fermentation of tilapia scraps and soybean meal with response surface methodology

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With tilapia and soybean meal as raw material, neutral protease was added before the fermentation of mixed bacteria including bacillus subtilis, yeast and lactic acid. On the basis of single- factor experiment, the optimize process conditions of mixed fermentation was studied by response surface optimization method, taking degree of hydrolysis as response value, the optimized process conditions were: neutral protease addition 0.1%, fermentation temperature 40℃, fermentation time 53h.Under these conditions, the degree of hydrolysis was 31.94%, which was 4.7% higher than the ones fermented by pure bacteria.

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Optimization of the enzymatic hydrolysis condition to improve the degree of hydrolysis of mixed fermentation of tilapia scraps and soybean meal with response surface methodology

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