CAJ | 학술논문

利用酵母菌、米曲霉、乳酸菌和枯草芽孢杆菌一步法混菌固态发酵豆粕。通过正交试验确定酵母菌、米曲霉、乳酸菌和枯草芽孢杆菌最佳接种比例为1∶3∶1∶3。采用响应面试验优化豆粕的最佳发酵条件为：初始温度32．4℃,含水量45．8%,接种量12%。在最佳发酵条件下,发酵豆粕中小分子肽含量由1．22%提高到5．41%,粗蛋白含量由46．0%提高到55．1%。通过SDS-PAGE和发酵豆粕的物理特性分析得出,发酵豆粕中大分子蛋白基本降解为14．4 kDa以下的小分子肽,且具有浓郁的酸香和醇香风味。
이용효모균、미곡매、유산균화고초아포간균일보법혼균고태발효두박。통과정교시험학정효모균、미곡매、유산균화고초아포간균최가접충비례위1∶3∶1∶3。채용향응면시험우화두박적최가발효조건위：초시온도32．4℃,함수량45．8%,접충량12%。재최가발효조건하,발효두박중소분자태함량유1．22%제고도5．41%,조단백함량유46．0%제고도55．1%。통과SDS-PAGE화발효두박적물리특성분석득출,발효두박중대분자단백기본강해위14．4 kDa이하적소분자태,차구유농욱적산향화순향풍미。
The solid-state fermentation of soybean meal by mixed yeast, Aspergillus oryzae, lactic acid bacterial and Bacillus subtilis was studied using one-step method. Through orthogonal experiment, the optimal inoculation ratio of yeast, Aspergillus oryzae, lactic acid bacterial and Bacillus subtilis was deter-mined as 1∶3∶1∶3 . The fermentation conditions of soybean meal were optimized by response surface methodology as follows: initial temperature 32. 4℃, content of water 45. 8%, amount of inoculation 12%. Under the optimal fermentation conditions, the content of small molecular peptides increased from 1. 22% to 5. 41% and the content of crude protein improved from 46. 0% to 55. 1% in fermented soybean meal. The analysis results of SDS -PAGE and physical characteristics of fermented soybean meal showed that almost all the macromolecular proteins of fermented soybean meal were degraded to small molecular peptides with relative molecular weight less than 14. 4 kDa, and the fermented soybean meal had strong acid smell and mellow flavor.