为改善花生粕中的氨基酸平衡，减少花生蛋白质中的过敏原，将枯草芽孢杆菌 BS H001 用于花生粕的发酵，对发酵条件进行了优化，并研究了发酵后花生粕的部分性质．正交试验结果表明:枯草芽孢杆菌BS H001 发酵花生粕的最优条件为含水量52% 、发酵时间44 h、搅拌间隔8h、灭菌时间45 min、硫酸铵含量4．0% ，在此条件下发酵花生 粕中的蛋白质含量达56．20% ，比花生粕的提高了23．49% ;发酵花生粕中非必需氨基酸、必需氨基酸和总氨基酸的含量分别提高了4．92% 、43．97% 和16．49% ．SDS- PAGE 电泳分析表明，经优化后第9、13、15、16 组发酵花生粕中分子质量为63、48、41 ku 的蛋白质大分子被全部降解．上述结果表明，BS H001 发酵花生粕可成为动物可利用高蛋白质的来源．

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.