高产蛋白酶酵母菌固态发酵豆粕的工艺优化

doi:10.16431/j.cnki.1671-7236.2021.07.018

摘要/Abstract

摘要： 本试验研究了高产蛋白酶酵母菌在不同条件下对发酵豆粕品质的影响。以蛋白酶活性为指标，对豆粕发酵的时间、含水量、菌液接种量和葡萄糖添加量进行优化，根据单因素试验结果设计正交试验，探究高产蛋白酶酵母菌发酵对豆粕中蛋白酶、纤维素酶、植酸酶、果胶酶活性和粗蛋白质、小分子多肽、胰蛋白酶抑制剂含量的影响。结果表明，单因素试验条件下，分别在含水量50%、菌液添加量4%、葡萄糖添加量1.5%时发酵豆粕具有最高的蛋白酶活性。以单因素试验结果设计正交试验，与对照组相比，9个试验组蛋白酶活性增长100.56%~380.13%、纤维素酶活性增长2.67%~81.77%、植酸酶活性增长53.89%~252.81%、果胶酶活性增长13.84%~70.83%、小分子多肽增长574.67%~1 981.08%、粗蛋白质含量增长9.24%~16.49%、胰蛋白抑制剂含量降低7.36%~67.39%。高产蛋白酶酵母菌发酵豆粕可以显著提升其营养价值，降低抗营养因子含量。使用高产蛋白酶酵母菌对豆粕进行发酵，若需要发酵豆粕中水解酶活性最高，发酵条件为葡萄糖1%、混合菌液2%，含水量45%，在室温下发酵5 d；需要粗蛋白质、多肽含量以及胰蛋白酶抑制剂降低率最高时，发酵条件为葡萄糖2%、混合菌液4%，含水量55%，在室温下发酵5 d。

关键词: 酵母菌; 蛋白酶; 水解酶; 粗蛋白质; 抗营养因子

Abstract: The effects of high-yielding protease yeast on the quality of fermented soybean meal under different conditions were studied in this study.The fermentation time,water content,inoculation amount of bacteria solution and glucose addition were optimized by using protease protease activity as the index.Orthogonal test was designed based on the single factor test results to explore the changes of fermentation on the activities of protease,cellulase,phytase,pectinase and the contenets of crude protein,small molecule polypeptide and pancreatic protein inhibitor in soybean meal.The results showed that the enzymatic activity of soybean meal was the highest when the water content was 50%,the added amount of bacterial liquid was 4% and the glucose addition was 1.5%.Based on these results,orthogonal experiments were designed and found that compared with the control group,all experimental groups exhibited increased protease activity by 100.56%-380.13%,cellulase activity by 2.67%-81.77%,phytase activity by 53.89%-252.81%,pectinase activity by 13.84%-70.83%,small-molecule polypeptide contents by 574.67%-1 981.08%,crude protein contents by 9.24%-16.49%,pancreatic protein inhibitor contents by 7.36%-67.39%.The fermentation of soybean meal by high-protease yeast could significantly improve its nutritional value and reduce its anti-nutritional factors.Soybean meal was fermented by high yield protease yeast.If the soybean meal had the highest hydrolase activity,the fermentation conditions were 1% glucose,2% mixed bacterial fluid and 45% water content fermentation at room temperature for 5 days.When the contents of crude protein,polypeptide,and the contents of trypsin inhibitor detoxification rate were highest,the fermentation conditions were 2% glucose,4% mixed bacterial solution,55% water content and fermentation for 5 days at room temperature.

Key words: yeast; protease; hydrolytic enzymes; crude protein; anti-nutritional factors

中图分类号:

S816.42

魏满红, 陈玉林, 杨雨鑫. 高产蛋白酶酵母菌固态发酵豆粕的工艺优化[J]. 中国畜牧兽医, 2021, 48(7): 2431-2438.

WEI Manhong, CHEN Yulin, YANG Yuxin. Technology Optimization of Soybean Meal Solid Fermentation by High-yielding Protease Yeast[J]. China Animal Husbandry and Veterinary Medicine, 2021, 48(7): 2431-2438.

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