摘要
为筛选能降解花生饼(粕)、花生多肽产量高且稳定的微生物菌种,为后续优化发酵工艺,提高多肽产量、品质及活性打下基础,本试验以具有较高的蛋白、总糖含量,较低的脂肪含量的花生粕为基质,采用固态发酵技术,并借助SDS-PAGE试验及产多肽稳定性试验,对枯草芽孢杆菌、地衣芽孢杆菌、黑曲霉、米曲霉、产朊假丝酵母、酿酒酵母、植物乳酸杆菌等7株备选菌株产花生多肽能力及稳定性进行了考察。结果显示,7株备选菌株中,米曲霉产多肽量最高[(149.20±14.69)mg/g],产朊假丝酵母[(116.86±5.04)mg/g]、地衣芽孢杆菌(110.66±1.04 mg/g)次之,但在稳定性方面以地衣芽孢杆菌为最佳(P=0.818>0.05)。因此,确定地衣芽孢杆菌为目标发酵菌株。
The research aimed to search microbial strain which can degrade peanut cake （meal）and produce high output and stable peanut polypeptide.Meanwhile,the foundation were laid for subsequent optimization of fermentation pro- cess,improvement of peptide yield and quality and the activity analysis.7 strains including Bacillus subtilis,BaciUus licheniformis ,Aspergillus Niger, Aspergillus oryzae ,Candida utilis ,Saccharomyces cerevisiae and Lactobacillus plantarum were selected to ferment the peanut meal which come from Shandong province with high protein and total sugar content, low fat content.Then,the yield of peanut polypeptide,SDS-PAGE and peptide production stability were evaluated.The re- sult showed that Aspergillus oryzac came first [（149.20±14.69）mg/g],Candida utilis [（116.86±5.04）mg/g] and Baclicus lincheniformis [（ 110.66±1.04）mg/g] occupied second in term of peptide production,but Baclicus lincheniformis was the best on peptide production stability（P=0.818〉0.05）.So Baclicus lincheniformis was selected for the following fermentation.
出处
《中国饲料》
北大核心
2015年第22期16-20,共5页
China Feed
基金
十二五科技支撑计划饲料资源开发与高效利用关键技术研发与集成示范课题--新型优质蛋白饲料原料生产关键技术研究与示范子课题"花生饼粕高效利用技术及示范任务"(2011BAD26B01-3)
北京农业职业学院技术研发与示范推广基金项目(XY-YF-14-24)
关键词
固态发酵
多肽
菌种筛选
solid-state fermentation
polypeptide
microbial stain screening
