固态发酵生产菜籽肽菌种的筛选

食品科学 ›› 2008, Vol. 29 ›› Issue (12): 494-497.

固态发酵生产菜籽肽菌种的筛选

鞠兴荣, 何荣, 袁建, 王立峰, 顾建洪

南京财经大学食品科学与工程学院,江苏省粮油品质控制及深加工技术重点实验室；南通宏通生物科技有限公司；

出版日期:2008-12-15 发布日期:2011-12-08

Screening of Strains Used for Producing Rapeseed Peptide through Solid-state Fermentation

JU Xing-Rong, HE Rong, YUAN Jian, WANG Li-Feng, GU Jian-Hong

1.College of Food Science and Engineering,Nanjing University of Finance and Economics,Key Laboratory of Grain and Oils Quality Control and Deep-utilizing Technology of Jiangsu Province,Nanjing 210003,China;2.Nantong Hongtong Biotechnology Co,Ltd.,Nantong 226006,China

Online:2008-12-15 Published:2011-12-08

摘要/Abstract

摘要： 以黑曲霉、白地霉、宇佐美曲霉、雅致放射毛霉、产朊假丝酵母、地衣芽孢杆菌、米曲霉和枯草芽孢杆菌为出发菌,菜籽粕为原料,氮溶解指数、氨基酸态氮、肽得率和蛋白酶活力为评价指标,对固态发酵生产菜籽肽的菌种进行研究结果表明:宇佐美曲霉、雅致放射毛霉和枯草芽孢杆菌发酵效果较好,发酵后产生了较多的低分子量菜籽肽,而枯草芽孢杆菌更适合单菌固态发酵生产菜籽蛋白肽。

关键词: 菜籽肽, 固态发酵, 菌种筛选

Abstract: With Aspergillus niger,Geotrichum candidum,Aspergillus usamii,Actinomucor elegans,Candida utilis,Bacillus licheniformis,Aspergillus oryzae,and Bacillus subtilis as original strains,rapeseed meal as raw material,and peptide recovery ratio,soluble nitrogen,amino acid nitrogen and protease activity as evaluation indexes,the screening of the strains which were used for producing rapeseed peptide through solid-state fermentation was carried out. The results showed that the effects of fermentation of Aspergillus usamii,Actinomucor elegans,and Bacillus subtilis are better than those of other strains,and a lot of low molecular weight rapeseed peptides are produced after solid-state fermentation,while Bacillus subtilis is more suitable for producing rapeseed peptide singly through solid-state fermentation.

Key words: rapeseed peptide, solid-state fermentation, strain screening

鞠兴荣, 何荣, 袁建, 王立峰, 顾建洪. 固态发酵生产菜籽肽菌种的筛选[J]. 食品科学, 2008, 29(12): 494-497.

JU Xing-Rong, HE Rong, YUAN Jian, WANG Li-Feng, GU Jian-Hong. Screening of Strains Used for Producing Rapeseed Peptide through Solid-state Fermentation[J]. FOOD SCIENCE, 2008, 29(12): 494-497.

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