CAJ | 학술논문

为开发以鱼粉为原料的优质饲料蛋白源以及相关保健食品,开展了用不同鱼粉为氮源发酵枯草芽孢杆菌生产蛋白酶及其酶解效果的研究,比较了不同菌种的发酵效果,确定了最佳发酵时间.通过蛋白酶活性测定和氨基态氮含量测定分析了不同菌种的产酶能力和酶活性大小及其酶解效果.结果表明,用罗非鱼鱼粉和处理过的鳕鱼鱼粉发酵商业化的工业菌种枯草芽孢杆菌产生的酶活性显著高于鲢鱼鱼粉（P〈0.05）,发酵后上清液中的氨基态氮含量也显著高于鲢鱼鱼粉（P〈0.05）,即工业化的枯草芽孢杆菌对不同鱼粉的发酵效果不同,罗非鱼鱼粉和处理过的鳕鱼鱼粉发酵效果显著优于鲢鱼鱼粉.
위개발이어분위원료적우질사료단백원이급상관보건식품,개전료용불동어분위담원발효고초아포간균생산단백매급기매해효과적연구,비교료불동균충적발효효과,학정료최가발효시간.통과단백매활성측정화안기태담함량측정분석료불동균충적산매능력화매활성대소급기매해효과.결과표명,용라비어어분화처리과적설어어분발효상업화적공업균충고초아포간균산생적매활성현저고우련어어분（P〈0.05）,발효후상청액중적안기태담함량야현저고우련어어분（P〈0.05）,즉공업화적고초아포간균대불동어분적발효효과불동,라비어어분화처리과적설어어분발효효과현저우우련어어분.
To get higher enzymatic activity of proteases produced by Bacillus subtilis by fermentation,different fish meals were used as nitrogen sources.The effects of fermentation time,as well as the difference between commercial and field strains on enzymatic activity were compared.The content of amino nitrogen in the broth of fermentation was also determined.The results suggested that commercial strain showed a better performance in the fermentation with the fish meal of tilapia and codfish compared to silver carp.During the fermentation of Bacillus subtilis using tilapia and codfish meal as nitrogen sources,higher enzymatic activity and content of amino nitrogen were observed.