枯草芽孢杆菌固态发酵菜籽粕生产多肽及降解硫苷的研究

Study on solid-state fermentation of rapeseed meal for preparation of peptides and degradation of glucosinolates by Bacillus subtilis

摘要: 实验以枯草芽孢杆菌（Bacillus subtilis）为发酵菌株、菜籽粕为原料,菜籽多肽得率和硫代葡萄糖苷（硫苷）降解率为发酵菜籽粕品质的主要评价指标,通过单因素实验及Box-Behnken响应面分析法对固态发酵制备菜籽多肽的工艺进行研究,得到最佳发酵工艺条件为:发酵时间为70h,液料比为1.3∶1mL/g,接种量为15%,发酵温度为31℃,此时多肽得率、硫苷降解率可达15.94%、62.14%,两者的综合评分达到最高值,与响应面理论值吻合性良好。

Abstract: With rapeseed meals as raw material, together with peptide recovery ratio and glucosinolate degradation rate as main quality evaluation indexes in this solid-state fermentation, then based on single factor experiment and the Box-Behnken response surface analysis, the craft that rapeseed peptide was produced with Bacillus subtilis. The results showed that the best fermentation conditions were as follows:fermentation time 70h, ratio of water to material 1.3 ∶1mL/g, fermentation temperature 31℃. Under these conditions, the rapeseed peptide recovery ratio and glucosinolate degradation rate were 15.94% and 62.14% respectively. Their overall desirability was maximum. The experimental vaule was basically agreed with the theoretical value of response surface analysis.