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Studies on Screening High Activity Strains and the Best Fermentation Conditions for Soybean Meal Fermentation

Author: LiuJianFei
Tutor: XiongTao
School: Nanchang University
Course: Microbiology
Keywords: Fermented soybean meal Strain breeding Bacillus subtilis One-step fermentation Trypsin inhibitor Compound Mutation Conversion rate of small peptides
CLC: S816.46
Type: Master's thesis
Year: 2011
Downloads: 170
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Abstract


The papers under a facultative anaerobic conditions to nature bred high-yielding protease from Bacillus subtilis NCU646 (Bacillus subtilis) as the main fermentation strains, combined with the laboratory preserved bacteria of Saccharomyces cerevisiae NCU223 (Saccharomycescerevisiae) and Lactobacillus NCU116 (lactobacillus) solid-state fermentation of soybean meal to improve the forage quality of soybean meal. In this thesis, using the different solid-state fermentation method for the study of fermented soybean meal, fermented soybean meal optimum conditions. This article is mainly carried out the following studies: (1) soybean meal fermentation of special bacteria breeding technology. Chinese and foreign fermented soybean meal, moldy tofu, soy sauce fermentation dope screening of high-yielding strains of protease production under anaerobic conditions. Been the predominant strains NCU646 efficient fermented soybean meal and stable performance. After identification of physiological and biochemical and molecular biological identification, identification NCU646, the facultative anaerobic Bacillus subtilis (Bacillus subtilis). (2) NCU646 solid-state fermentation of soybean meal process. Fermentation condition by L9 (34) orthogonal test optimization of fermentation conditions, the best to draw NCU646 bacteria fermented soybean meal for: NCU646 inoculum size (bacterial suspension culture to a growing number of mid-quality) 6.0g/100g material to water ratio of 1:0.8, fermentation temperature 36 ℃, fermentation time of 96h. Optimum fermentation conditions, the fermentation soybean meal in the total protein content of 52.26%, a small peptide content before fermentation 8.56 times to 14.55%, trypsin inhibitor content of soybean meal to feed standard specifies 25.0mg · 100g-1 degradation content below 0.28mg · 100g-1. (3) mixed solid fermentation process of soybean meal. Utilize the the Bacillus subtilis NCU646, the Brewers the yeast NCU223 and Lactobacillus NCU116 mixed fermented soybean meal. Were a one-step fermentation of soybean meal and soybean meal two-step fermentation process research. One-step fermentation process: NCU646: Saccharomyces cerevisiae NCU223: Lactobacillus NCU116 = 2:1:1 (bacterial suspension culture to the growth of the number of mid-mass ratio), inoculum size the 6.0g/100g (three bacterial suspension culture to the growth of the mid-log phase by mass than the total mass of 2:1:1 6.0 g), feed water ratio 1:0.8, fermentation temperature of 36 ° C, fermentation time 96h. 53.51% of total protein in soybean meal fermented small peptide content of 13.20%, the organic acid content of 2.19%, the dry sample pH value decreased from 6.89 to 5.32, trypsin inhibitor 25.0mg · 100g-1 degradation to 0.28mg · 100g -1. Two-step fermentation process: NCU646: Saccharomyces cerevisiae NCU223: Lactobacillus NCU116 = 2:1:1 (each bacterial suspension culture to the growth of the number of mid-mass ratio), inoculum size 8.0g/100g (three bacterial suspension culture to the growth of the mid-log phase by mass than the total mass of 2:1:1 8.0g) material to water ratio of 1:0.8, the first step in the temperature to 30 ℃ access Bacillus subtilis and Saccharomyces cerevisiae fermented soybean meal fermentation time 72h; second step at a temperature of 36 ℃ access Lactobacillus first step fermented soybean meal, fermentation time of 48h. 54.49% of total protein in soybean meal fermented, small peptide content of 15.38%, the organic acid content of 2.09%, the dry sample pH value decreased from 6.89 to 5.42, trypsin inhibitor 25.0mg · 100g-1 degradation to 0.18mg · 100g -1. (4) mutagenesis NCU646 breeding high activity of the good bacteria fermented soybean meal. Use the chemical mutagens the subunit guanidine composite ultraviolet irradiation on the NCU646 mutagenic treatment, mutant NCU656. The use of orthogonal experiment method to conduct a study of the combination NCU656 the Saccharomyces cerevisiae NCU223 and Lactobacillus NCU116 one-step process of solid-state fermentation of soybean meal. Get the optimum one-step: NCU656: Saccharomyces cerevisiae CU223: Lactobacillus NCU116 = 3:2:1, inoculum size 4.0g/100g, feed water ratio of 1:0.8, fermentation temperature of 36 ° C, fermentation time for 120h . Under the conditions of the fermentation of 54.33% of the total protein in the fermented soybean meal, small peptide content of 14.68%, dry sample, the pH is reduced from 6.89 to 5.34, organic acid content of 2.15% trypsin inhibitory factor degradation of 0.24mg · 100g- 1 lactobacillus NCU116 two-step process of solid-state fermentation of soybean meal; using orthogonal experiment method of NCU656 the mixed yeast NCU223 and plants have been studied. The optimum two-step: NCU656: Saccharomyces cerevisiae NCU223: Lactobacillus NCU116 = 2:1:1, inoculum size for 8.0g/100g, feed water ratio 1:0.8, the first step in the temperature of 30 ℃, access to Bacillus subtilis and Saccharomyces cerevisiae fermentation fermented soybean meal, fermentation time 72h; second step in the temperature of 36 ℃ access Lactobacillus first step fermentation of soybean meal, fermentation time of 48h. Under the fermentation conditions, fermented soybean meal, the total protein of 54.39%, a small peptide content of 17.01%, the organic acid content of 2.10%, the dry sample pH value dropped from 6.89 to 5.44. Trypsin inhibitor degradation to 0.13mg 100g-1.

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CLC: > Agricultural Sciences > Livestock, animal medicine,hunting,silkworm,bee > General Animal Science > Feed > Protein feed,energy feed > Manufacture of feed meal
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