CAJ | 학술논문

分别采用液体发酵制备地衣芽孢杆菌、酿酒酵母和嗜酸乳杆菌的菌种，将3种微生物按一定比例接种于豆粕进行固态发酵，采用单因素法对固态发酵豆粕的工艺条件进行优化。结果表明，最佳发酵工艺条件为：地衣芽孢杆菌、酿酒酵母和嗜酸乳杆菌的配比为（2：1：1）×109，接种量为10%，含水量为45%，采用好氧48 h、厌氧24 h的固态发酵工艺，发酵产物中总菌数可达2.18×109 cfu/g，乳酸含量达2.51%，多肽含量达19.22%，其中88.94%的多肽分子量小于2300 Da。
분별채용액체발효제비지의아포간균、양주효모화기산유간균적균충，장3충미생물안일정비례접충우두박진행고태발효，채용단인소법대고태발효두박적공예조건진행우화。결과표명，최가발효공예조건위：지의아포간균、양주효모화기산유간균적배비위（2：1：1）×109，접충량위10%，함수량위45%，채용호양48 h、염양24 h적고태발효공예，발효산물중총균수가체2.18×109 cfu/g，유산함량체2.51%，다태함량체19.22%，기중88.94%적다태분자량소우2300 Da。
Three strains such as Bacillus licheniformis,Saccharomyces cerevisiae and Lactobacillus acidophilum were cultured by liq-uid fermentation,respectively. Then three strain cells harvested were mixed and incubated with soybean as raw material for the solid-state fermentation. The optimal fermentation operation conditions were studied via single-factor experiments. The results showed that the optimal fermentation operation parameters were as follows:tha ratio of Bacillus licheniformis,Saccharomyces cerevisiae to Lacto-bacillus acidophilum was (2:1:1)í109,inoculum 10%,water content 45%. After 48 h aerobic fermentation and 24 h anaerobic fer-mentation process,the total number of micro-organisms in the product was 2.18í109 cfu/g,lactic acid was 2.51%,the polypeptides content reached 19.22%,and the molecular weight of 88.94%polypeptides was below 2 300 Da.