CAJ | 학술논문

试验以枯草芽孢杆菌CGMCC1.0892和米曲霉CGMCC2.0951混合固态发酵豆粕生产大豆多肽，通过响应面法对影响多肽产量的三个主要因素：装料量、发酵时间、发酵温度进行优化。结果表明，最优发酵条件为装料量30 g，发酵时间120 h，发酵温度34℃，在此条件下多肽产量的理论值可达23.91%。
시험이고초아포간균CGMCC1.0892화미곡매CGMCC2.0951혼합고태발효두박생산대두다태，통과향응면법대영향다태산량적삼개주요인소：장료량、발효시간、발효온도진행우화。결과표명，최우발효조건위장료량30 g，발효시간120 h，발효온도34℃，재차조건하다태산량적이론치가체23.91%。
The content of soybean peptide in fermented soybean meal were studied by Bacillus subtilis CGM-CC1.0892 and Aspergillus oryzae CGMCC 2.0951.The effects of fermentation volume,fermentation lasting time and fermen-tation temperature on the content of soybean peptide were significant in previous trials.The optimal conditions of the three factors were assessed by the response surface methodlogy.The optimal conditions showed as follows: fermentation volume 30 g,fermentation lasting time 120 h and fermentation temperature 34 ℃.Under these conditions,the content of soybean peptid was 23.91%in theory.