摘要
以白酒糟为主要原料,采用单因素试验研究了碳源、氮源、无机盐、初始p H值、接种量、菌龄、发酵时间等对纳豆芽孢杆菌SD固体发酵产芽孢数量的影响,并通过响应面法对发酵条件进行优化。试验结果表明,适宜的发酵培养基配方为白酒糟93%、豆饼粉7%、葡萄糖2.0%、KH2PO40.4%、Mg SO4·7H2O 0.2%、Mn SO4·H2O 0.05%、固水比1.0∶0.7;适宜的发酵条件为初始p H值7.28、接种量10.18%、种龄23.85 h、发酵时间84 h、培养温度35℃。在此发酵条件下,纳豆芽孢杆菌芽孢数量可达1.75×1010cfu/g。
Effects of the solid-state fermentation conditions such as carbon sources,nitrogen sources,inorganic salt,initial pH value, inoculation ,seed age and fermentation time were studied by using single-factor with Bacillus subtilis SD as tested strains.The fermentation conditions were optimized by using response surface experiment.The results showed that the optimal medium component were as follows ： Distiller＇ s grain 93%, soybean cake powder 7% ,glucose 2.0% ,KH2PO4 0.4% ,MgSO4 7H20 0.2% ,MnSO4 H20 0.05% ,the ratio of substance to water was 1.0：0.7 ;The optimal fermentation conditions were initial pH value 7.28 ,inoculation 10.18% ,seed age 23.85 h ,cultural temperature 35 % ,cultural time 84 h.Under these conditions ,the live germ of Bacillus subtilis reached 1.75x10^10 cfu/g.
出处
《现代农业科技》
2015年第19期319-322,324,共5页
Modern Agricultural Science and Technology
关键词
枯草芽孢杆菌
固体发酵
白酒糟
发酵条件
工艺优化
Bacillus subtilis
solid-state fermentation
distiller＇s grain
fermentation conditions
process optimization
