Journal of South China University of Technology (Natural Science Edition) ›› 2014, Vol. 42 ›› Issue (11): 129-135,142.doi: 10.3969/j.issn.1000-565X.2014.11.019

• Biological Engineering • Previous Articles     Next Articles

Peanut Meal Fermentation by Bacillus subtilis BS H001 and Corresponding Product Characteristics

Liu Dong- mei Chen Hao Hu Xiao- hui Wu Hui Li Li   

  1. School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China
  • Received:2014-05-26 Revised:2014-08-20 Online:2014-11-25 Published:2014-11-17
  • Contact: 刘冬梅(1972-)，女，博士，副教授，主要从事食品微生物利用与控制研究． E-mail:liudm@scut.edu.cn
  • About author:刘冬梅(1972-)，女，博士，副教授，主要从事食品微生物利用与控制研究．
  • Supported by:

    国家自然科学基金资助项目(31101254);广东省科技攻关项目(2013B020312002);华南理工大学中央高校基本科研业务费专项资金资助项目(D2116760)

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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