黑曲霉發(fā)酵豆粕的研究.pdf

1、華中農(nóng)業(yè)大學(xué)碩士學(xué)位論文黑曲霉發(fā)酵豆粕的研究姓名：嚴(yán)鶴松申請學(xué)位級別：碩士專業(yè)：微生物學(xué)指導(dǎo)教師：梁運祥佘群新20090601華中農(nóng)業(yè)大學(xué)2009屆碩士學(xué)位論文AbstractFermentedsoybearlmealisanewtypevegetalproteinwhichcanbeusedasfeedproteinsourceItisagreatsubstituteforanimalproteinbecauseofitscostan

2、dhi曲qualityofnutritionHowevertheproteincontentoffermentedsoybeanmealusedtheexistingfermentationtechnicsisaround50％anditishardtoimproveInordertogethi曲proteincontentoffermentedsoybeanmeal，thesubjectofourreaserchistryingtoc

3、hangetheexistingfermentationmethod，whichusedbacillusasafermentationstrain，andusefungitofermentsoybcanmealThefungihavetheirownadvantages：stronggrowth，enzymeproductionabilityandabundantofenzymeUsetheproteincontentofsoybcan

4、mealasanindicatorAspergillusnigerWasselectedfromfivefungiwhichCanhighlyincreasetheprteincontentofsoybeanmealComparedwithfermentedwithAspergillusnigeraloneormixedwithotherstrains，wefinallychoosefermentedwithAspergillusnig

5、eraloneOrthogonalexperimentWaSusedtooptimizethefactorsthataffectsoybeanmealfermentation：culturetime，theamountofinoculums，theratioofrawmaterialsandwatertheoriginaltemperatureandfermentationvolumeByanalysisthedata，thebestf

6、ermentationconditionsare：culturetime3days，theamountofinoculums05％，theratioofmaterialsandwater1：1，theoriginaltemperature35“C，fermentationvolume209ThenutritionvalueofsoybearlmealhasbeengreatlyimprovedafterfermentationTheco

7、ntentofcrudeproteinandtotalaminoacidofsoybeanmealenhancedfrom4357％to6014％(increasedby3803％)andfrom3968％to5387％(increasedby3576％)respectivelyThecontentofmainanti—nutritionalfactorsinsoybeanmealdecreasedtoaverylowdegreeaft

8、erfermentationbyAspergillusnigerThecontentoftrypsininhibitordecreasedfrom1820TIU／mgto480TIU／mgandthecontentofphysicaciddecreasedfrom9464mg／gto0434medgThelipoxygenaseandureaseactivitywerecompletelydecomposedfrom一0038andO1