摘要
以高温豆粕为原料,枯草芽孢杆菌为试验菌株,在单因素试验基础上,以发酵液α-N含量为响应值,对摇瓶发酵制备大豆肽工艺条件进行响应面优化。确定最佳工艺条件为:豆粕粒度40目,初始pH 6.8,种子培养时间16.25 h,碳源用量1.75%,豆粕用量10.75%,接种量6.25%,发酵时间48 h。在此条件下,发酵液α-N含量为1 737μg.mL-1。
Based on single factor experiment,the technology of preparing soybean peptide from shake-flask fermentation was optimized by response surface optimization method,taking α-N content in broth as response value,with high temperature soybean meal and Bacillus subtilis as material.The optimized conditions were：soybean meal size 40 mesh,initial pH 6.8,cultivation time 16.25 h,carbon amount 1.75%,soybean meal amount 10.75%,inoculation amount 6.25%,fermentation time 48 h.Under these conditions,the α-N content of broth was 1 737 μg·mL-1.
出处
《大豆科学》
CAS
CSCD
北大核心
2011年第5期851-856,共6页
Soybean Science
基金
宁德师范学院科研资助项目(2009-Y-035)
黑龙江省科技厅"十一五"重大攻关资助项目(GA06B402-08-4)
关键词
高温豆粕
枯草芽孢杆菌
大豆肽
响应面
Soybean meal
Bacillus subtilis
Fermentation
Response surface
