几种不同菌种发酵豆粕发酵过程指标对比

研究旨在对几种不同菌种发酵豆粕发酵过程指标进行对比,从而改进发酵豆粕工艺或选用合适类型的发酵豆粕。分别用乳酸菌、酿酒酵母、丁酸梭菌、枯草芽孢杆菌、蛋白酶制剂发酵豆粕,在48 h周期内,每12 h分别测各发酵豆粕的粗蛋白质含量、酸溶蛋白含量、KOH(氢氧化钾)蛋白溶解度、总酸含量、pH、水分、挥发性盐基氮等指标,并将发酵48 h的各样品进行SDS-PAGE(十二烷基磺酸钠-三羟甲基氨基甲烷)电泳。结果显示,枯草芽孢杆菌提高粗蛋白含量最优,乳酸菌发酵豆粕产酸量最高,枯草芽孢杆菌和蛋白酶制剂提高酸溶蛋白含量作用明显,酿酒酵母发酵豆粕KOH溶解度降低明显,枯草芽孢杆菌和蛋白酶制剂发酵豆粕挥发性盐基氮含量升高明显。

Physical and Chemical Parameters Comparison between Several Fermentative Soybean by Several Different Dtrains During Fermentation Process

In this paper,comparison of many physical and chemical parameters between different fermentative soybean by different strains was studied to provide reference for optimization process of fermentative soybean or choose suitable kind of fermentative soybean.Using Plant lactic acid bacteria,Saccharomyces cerevisiae,Clostridium butyrate,Bacillus subtilis,Protease fermentated soybean separately,main test indexing including crude protein,pH,KOH protein solubility,acid-soluble protein,volatile base nitrogen,total acid was conducted within 48 hour per 12 hour.After fermentated 48 h,samples were conducted by the method of SDS.The results indicated that Bacillus subtilis raised the crude protein of fermentated soybean highestly;Plant lactic acid bacteria showed best capacity in raising the total acid of fermentated soybean;Bacillus subtilis and protease raised the acid-soluble protein and volatile base nitrogen more notable than the others;Saccharomyces cerevisiae reduced KOH protein solubility obviously while others with little change.