脉孢菌发酵豆粕工艺优化及终产品分析
Process optimization of Neurospora fermented soybean meal and the final product analysis
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摘要: 本文对一株脉胞菌固态发酵高温豆粕的工艺进行了优化,并将其终产品与米曲霉发酵豆粕进行对比。结果表明,当发酵基质初始含水率44.44%,发酵时间48 h,发酵温度35℃时,脉孢菌发酵豆粕的酸溶蛋白TCA-N（Trichloroacetic acid soluble nitorgen）含量、粗蛋白含量和胰蛋白酶抑制因子降解率分别为11.23%、57.77%和92.00%,优于优化条件下米曲霉发酵豆粕的TCA-N（8.31%）、粗蛋白含量（54.72%）和胰蛋白酶抑制因子降解率（KTI）（89.91%）。脉胞菌发酵豆粕所得的产品粗蛋白及酸溶蛋白含量高,胰蛋白酶抑制因子降解充分,且发酵过程中能产生醇香味。此外,脉孢菌发酵周期短,适用于豆粕发酵的工业生产。Abstract: The process of Neurospora fermented high temperature sobean meal( NFSM) was optimized,and the final product was compared with Aspergillus oryzae fermented soybean meal( AFSM).Results showed that under the optimized conditions were as follows,44.44% of initial moisture content,48 h of incubation period and 35 ℃ of incubation temperature and the contents of TCA- N,crude protein and Kunitz trypsin inhibitor( KTI) degradation of NSFM were 11.23%,57.77% and 92.00% which were higher than those of AFSM( 8.31% of TCA- N,54.72% of crude protein and 89.91% of KTI degradation). In addition,NSFM had a good smell of wine. The Neurospora fermented process,with a short cycle time,is suitable for soybean meal fermentation on an industrial scale.
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