CAJ | 학술논문

以豆粕粉为原料，以大豆多肽转化率为指标对固态发酵生产条件进行了优化，并对获得的13株蛋白酶产生菌株进一步筛选。结果表明：最佳发酵条件为基质含水量40％，接种量1％，初始pH值6．5，发酵时间120 h，发酵温度28℃；各菌株对蛋白含量无明显影响，但蛋白水解度存在较大差异，其中米曲霉（ Asper-gillus oryzea）1001和枯草芽孢杆菌（Bacillus subtilis）发酵后大豆多肽含量可高达26．44％和25．46％。
이두박분위원료，이대두다태전화솔위지표대고태발효생산조건진행료우화，병대획득적13주단백매산생균주진일보사선。결과표명：최가발효조건위기질함수량40％，접충량1％，초시pH치6．5，발효시간120 h，발효온도28℃；각균주대단백함량무명현영향，단단백수해도존재교대차이，기중미곡매（ Asper-gillus oryzea）1001화고초아포간균（Bacillus subtilis）발효후대두다태함량가고체26．44％화25．46％。
With soybean meal powder as raw material , the production situations of solid state fermenta-tion were optimized using soybean peptide convert ratio as index , and the thirteen strains producing protease were further screened .The results showed that the optimum fermentation conditions were 40%of substrate wa-ter content, 1%of inoculation amount, 6.5 of the initial pH value,120 h of the fermentation time, and 28℃of the fermentation temperature .There was no obvious effect on protein content of different strains ,but the de-grees of hydrolysis were quite different .The content of soybean polypeptides reached 26 .44%and 25 .46%re-spectively after fermentation with Aspergillus oryzea 1001 and Bacillus subtilis.