现代农业科技
現代農業科技
현대농업과기
XianDai NongYe KeJi
2015年
19期
319-322,324
,共5页
刘明%孙依婷%厉大伟%兰时乐
劉明%孫依婷%厲大偉%蘭時樂
류명%손의정%려대위%란시악
枯草芽孢杆菌%固体发酵%白酒糟%发酵条件%工艺优化
枯草芽孢桿菌%固體髮酵%白酒糟%髮酵條件%工藝優化
고초아포간균%고체발효%백주조%발효조건%공예우화
Bacillus subtilis%solid-state fermentation%distiller's grain%fermentation conditions%process optimization
以白酒糟为主要原料,采用单因素试验研究了碳源、氮源、无机盐、初始pH值、接种量、菌龄、发酵时间等对纳豆芽孢杆菌SD固体发酵产芽孢数量的影响,并通过响应面法对发酵条件进行优化.试验结果表明,适宜的发酵培养基配方为白酒糟93%、豆饼粉7%、葡萄糖2.0%、KH2PO4 0.4%、MgSO4·7H2O 0.2%、MnSO4·H2O 0.05%、固水比1.0:0.7;适宜的发酵条件为初始pH值7.28、接种量10.18%、种龄23.85 h、发酵时间84 h、培养温度35℃.在此发酵条件下,纳豆芽孢杆菌芽孢数量可达1.75×1010 cfu/g.
以白酒糟為主要原料,採用單因素試驗研究瞭碳源、氮源、無機鹽、初始pH值、接種量、菌齡、髮酵時間等對納豆芽孢桿菌SD固體髮酵產芽孢數量的影響,併通過響應麵法對髮酵條件進行優化.試驗結果錶明,適宜的髮酵培養基配方為白酒糟93%、豆餅粉7%、葡萄糖2.0%、KH2PO4 0.4%、MgSO4·7H2O 0.2%、MnSO4·H2O 0.05%、固水比1.0:0.7;適宜的髮酵條件為初始pH值7.28、接種量10.18%、種齡23.85 h、髮酵時間84 h、培養溫度35℃.在此髮酵條件下,納豆芽孢桿菌芽孢數量可達1.75×1010 cfu/g.
이백주조위주요원료,채용단인소시험연구료탄원、담원、무궤염、초시pH치、접충량、균령、발효시간등대납두아포간균SD고체발효산아포수량적영향,병통과향응면법대발효조건진행우화.시험결과표명,괄의적발효배양기배방위백주조93%、두병분7%、포도당2.0%、KH2PO4 0.4%、MgSO4·7H2O 0.2%、MnSO4·H2O 0.05%、고수비1.0:0.7;괄의적발효조건위초시pH치7.28、접충량10.18%、충령23.85 h、발효시간84 h、배양온도35℃.재차발효조건하,납두아포간균아포수량가체1.75×1010 cfu/g.
Effects of the solid-state fermentation conditions such as carbon sources,nitrogen sources,inorganic salt,initial pH value, inoculation,seed age and fermentation time were studied by using single-factor with Bacillus subtilis SD as tested strains.The fermentation conditions were optimized by using response surface experiment.The results showed that the optimal medium component were as follows:Distiller' s grain 93%, soybean cake powder 7%,glucose 2.0%,KH2PO4 0.4%,MgSO4·7H2O 0.2%,MnSO4·H2O 0.05%,the ratio of substance to water was 1.0:0.7;The optimal fermentation conditions were initial pH value 7.28,inoculation 10.18%,seed age 23.85 h,cultural temperature 35℃,cultural time 84 h.Under these conditions,the live germ of Bacillus subtilis reached 1.75×1010 cfu/g.
