枯草芽孢杆菌发酵猪血蛋白肽工艺初步研究

目的]为了进行枯草芽孢杆菌发酵猪血蛋白肽工艺参数优化研究。方法]采用产蛋白酶能力较强的枯草芽孢杆菌发酵猪血粉，制备猪血多肽，考察发酵温度、通气量（摇瓶转速）、pH值、接种量、发酵时间对蛋白质利用率的影响，通过单因素和正交优化试验确定发酵猪血蛋白肽的最佳条件，并对发酵前后血粉的品质和感官进行分析。结果]结果表明，枯草芽孢杆菌发酵猪血粉制备猪血多肽的最佳工艺参数：温度为30oC、转速为160r／min、pH值为7．5、接种量为6％、发酵时间为50h。结论]该研究为采用微生物发酵猪血粉制备高营养的动物蛋白饲料和提取功能性多肽提供了试验依据。

Preliminary Study on Fermentation Technology of Swine Blood Protein Peptide with Bacillus subtili

Objective] The study was to optimize the technical parameters for swine blood protein peptide fermentation with Bacillus subtili.Method] Swine blood meals were fermented with Bacillus subtili for the preparation of peptides.To study the effects of protein utilization conditions such as the inoculation amount,pH value,ventilation volume,fermentation temperature and fermentation time.The optimum conditions were researched through a single factor experiment and orthogonal experiment.Changes in sensory qualities before and post fermentation were analyzed.Result] The best suitable fermentation conditions were as follows: temperature of 30 ℃,rotating speed of 160 r/min,pH value of 7.5,inoculating quantity of 6%,fermenting time of 50 h.Conclusion]The experimental results provided the basis for the fermentation process of animal protein feed and functional polypeptide.