单菌剂固态发酵改善紫苏饼粕工艺优化及理化特性分析

Process optimization of the solid-state fermentation of Perilla frutescens seed meal with single microorganism and its physicochemical properties

中文关键词:  紫苏饼粕  枯草芽孢杆菌  优化发酵  品质改善

英文关键词:Perilla frutescens seed meal  Bacillus subtilis  optimizing fermentation  quality improvement

中文摘要:

      目的 通过单菌剂固态发酵工艺优化改善紫苏饼粕品质。方法 以紫苏饼粕为原料, 研究枯草芽孢杆菌(Bacillus subtilis JP2)接种量、发酵时间、发酵温度、面粉添加比例对发酵紫苏饼粕的品质影响, 并通过正交实验优化发酵工艺, 并对最佳发酵工艺条件下发酵的紫苏饼粕的主要成分、pH及游离氨基酸含量进行测定。结果 正交实验极差分析和验证实验显示, 最佳发酵条件为: 发酵时间60 h、发酵温度34℃、接种量2.5%和面粉添加比例1:20 (g/g)。在最佳发酵条件下, 发酵紫苏饼粕中蛋白酶活力为1152 U/g, 氨基酸态氮含量为0.49 g/100 g; 水分含量和pH分别由58.11%、6.27增加至60.20%、8.09, 蛋白质、脂肪、还原糖含量分别由32.14%、11.10%、0.47%降低至24.92%、2.66%、0.05%, 游离氨基酸种类增加至13种, 总氨基酸含量、必需氨基酸含量分别增加至1.1455%、0.8031%。结论 经优化获得了单菌剂固态发酵紫苏饼粕工艺的最佳工艺条件, 该工艺条件有效改善了紫苏饼粕的品质。

英文摘要:

      Objective To improve the quality of fermented Perilla frutescens seed meal by optimizing the process of solid-state fermentation with single microorganism. Methods The experiment was performed to evaluate the effects of inoculation amount of Bacillus subtilis JP2, fermentation time, fermentation temperature, and flour addition ratio on the quality of fermented Perilla frutescens seed meal with a raw material of Perilla frutescens seed meal. Results The range analysis of the orthogonal test and verification experiment showed that the optimal technical conditions were obtained as follows: Fermentation time was 60 h, fermentation temperature was 34℃, inoculation amount was 2.5%, and flour addition ratio was 1:20 (g/g). Under the optimal conditions, fermented Perilla frutescens seed meal showed the protease activity of 1152 U/g and 0.49 g/100 g amino acid nitrogen, moisture and pH increased from 58.11% and 6.27 to 60.20% and 8.09, respectively, the content of protein, fat and reducing sugar decreased from 32.14%, 11.10% and 0.47% to 24.92%, 2.66% and 0.05%, respectively, the number of free amino acids increased to 13, the total content of free amino acids and content of essential amino acids increased to 1.1455% and 0.8031%, respectively. Conclusion The optimum conditions of solid-state fermentation of Perilla frutescens seed meal with single microorganism has been obtained, which can effectively improve the quality of fermented Perilla frutescens seed meal.