【摘要】 采用枯草芽孢杆菌液体发酵火麻仁粕。结果表明,底物浓度为5%(w/w)、枯草芽孢杆菌添加量15%(v/v)、转速180 r/min、碳源为1.5%(w/v)红糖、无机氮源NH4Cl 1%(w/v)、0.1%MnSO4.H2O、发酵温度37℃、发酵30 h时多肽得率最高达50.5%,而发酵42 h时则游离氨基肽氮最高,达5.38%,氨基酸分析,此时发酵物的游离精氨酸占游离氨基酸的28.9%,占总蛋白质的4.44%。枯草芽孢杆菌是多肽或调味料潜在的生产应用方法。更多还原

【Abstract】 Hemp seed(Cannabis sativa L.) fermented by Bacillus subtilis was studied in this paper.The maximum peptide production(50.5%) was obtained by the hempseed meal(5%,w/w) supplemented with strain volume(15%,v/v),rotation speed(180 r/min),brown sugar(1.5%,w/v),NH4Cl(1%,w/v) and MnSO4·H2O(0.1%) at 37 ℃ incubated for 30 h,while the free amino nitrogen as high as 5.38% at 42 h incubation and the free arginine account for 28.9% by the total free amino acids and 4.44% by the total protein content.It shows that a potential method for the manufacturing of peptide or seasoning by Bacillus subtilis.更多还原