中国农业科学 ›› 2009, Vol. 42 ›› Issue (10): 3530-3540 .doi: 10.3864/j.issn.0578-1752.2009.10.0019

• 土壤肥料·节水灌溉·农业生态环境 • 上一篇    下一篇

混合菌种固体发酵菜粕生产氨基酸肥料的条件研究

王永红,冉炜,张富国,杨兴明,徐阳春,沈其荣

  

  1. (南京农业大学资源与环境学院/江苏省固体有机废弃物资源化利用高技术研究重点实验室)
  • 收稿日期:2009-01-05 修回日期:1900-01-01 出版日期:2009-10-10 发布日期:2009-10-10
  • 通讯作者: 杨兴明

Study on Conditions in Solid-State Fermentation of Rapeseed Meal by Mixed Strains for Amino Acid Fertilizer

WANG Yong-hong, RAN Wei, ZHANG Fu-guo, YANG Xing-ming, XU Yang-chun, SHEN Qi-rong
  

  1. (南京农业大学资源与环境学院/江苏省固体有机废弃物资源化利用高技术研究重点实验室)
  • Received:2009-01-05 Revised:1900-01-01 Online:2009-10-10 Published:2009-10-10
  • Contact: YANG Xing-ming

摘要:

【目的】通过响应曲面法优化以菜粕作为主要基质,两株产蛋白酶菌株嗜麦芽糖寡养单胞菌Stenotrophomonas maltrophilia G12(FJ211222)和短小芽孢杆菌Bacillus pumilus K11(FJ211221)混合菌种固体发酵生产氨基酸肥料的发酵过程参数,为实际生产提供理论依据。【方法】利用响应曲面法(response surface methodology),中的Plackett-Burman设计和Box-Behnken设计完成整个优化过程,用Mintab 15.0软件和Design-Expert 7.0软件分析试验数据。【结果】最终确定了麸皮添加量,基质起始含水量和起始pH为影响固体发酵酶解过程的主要因素,得出固体发酵过程主要工艺参数:发酵周期6 d,麸皮添加量14.1%,基质含水量54.4%,起始pH 9.15,接种量5.0%,菌液体积比为1﹕1,每24 h翻抛1次。【结论】发酵过程参数优化后的菜粕蛋白水解度达到了13.1%,增加了游离氨基酸和小肽含量。

关键词: 氨基酸肥料, 固体发酵, 响应曲面法, 水解度

Abstract:

【Objective】 An optimization of parameters in solid-state fermentation of rapeseed meal by mixture of two protease-producing bacterial strains Stenotrophomonas maltrophilia G12 ( FJ211222) and Bacillus pumilus K11 (FJ211221) for an amino acid fertilizer was studied to provide a theoretical basis in the industrial production. 【Method】 The fermentation processes were optimized by using of Response Surface Methodology (RSM) with Plackett-Burman Experiments and Box-Behnken Design. Data were analyzed with Design-Expert 7.0 software and Mintab 15.0 software. 【Result】 High amino acid production in fermentation processes was observed under the optimized condtions: 6 days of fermenting, 54.5% of initial moisture, initial pH value at 9.15, 14.1% of wheat bran supplementation, 5% of mixed inocula in equal volume, and one time of ventilation in 24 hours. 【Conclusion】 Under the optimized fermentation conditions, the degree of hydrolysis of rapeseed meal protein reached 13.1% with high contents of free amino acids and small peptides.

Key words: amino acid fertilizer, solid-state fermentation, response surface methodology, degree of hydrolyzation