关键词: 发酵, 枯草芽孢杆菌, 花生粕, 蛋白质, 氨基酸, 电泳, 正交试验

Abstract:

In order to improve the amino acid balance in peanut meal (PNM) and to reduce peanut protein aller- gens,Bacillus subtilis BS H001 is used for peanut meal fermentation and the fermentation conditions are optimized.Then,some characteristics of fermented PNM (FPNM) were analyzed.Orthogonal test results show that (1) the optimal conditions of peanut meal fermentation by using Bacillus subtilis BS H001 are a water content of peanut meal of 52%,a fermentation time of 44h,a stirring interval time of 8h,a sterilization time of 45min and an ammonium sulfate content of 4.0%; (2) under such conditions,the total protein content of FPNM reaches 56.20%,which is 23.49% higher than that of PNM,and the contents of non- essential amino acids,essential amino acids and total amino acids in FPNM are respectively 4.92%,43.97% and 16.49% higher than those of PNM.SDS- PAGE elec- trophoresis shows that,three kinds of protein macromolecules in optimized groups 9,13,15,16 of FPNM,which are of the molecule masses of 63,48 and 41ku respectively,are all degraded.The above- mentioned results demon- strate that the peanut meal fermented by Bacillus subtilis BS H001 can be used as a high protein source for animals.

Key words: fermentation, Bacillus subtilis, peanut meal, protein, amino acid, electrophoresis, orthogonal test