Keywords

Bacillus Amyloliquefaciens Xz-173, Soybean Meal, Straw, Solid Fermentation, Peptides

Abstract

series of solid fermentation tests were conducted using soybean meal, wheat straw and sugar residue as the main raw materials, and the lipopeptide-producing bacterium Bacillus amyloliquefaciens XZ-173 as the inoculant. The composition of the solid fermentation matrix was studied through matrix screening and single factor experiments. , loading amount, fermentation temperature, initial pH, fermentation time, moisture content and inoculation amount on the polypeptide yield, the nitrogen source and carbon source and the ratio of the two were optimized through the response surface optimization method. The results show that: (1) Solid fermentation yield The optimal matrix composition of the polypeptide is 63.03% soybean meal, 33.00% wheat straw powder, 1.93% sugar residue, 2.04% yeast extract, plus 10.18% inorganic salt solution (V/m); (2) The optimal fermentation condition is a moisture content of 50 % (prepared with deionized water with pH 7.5), inoculum volume 10% (V/m), fermentation temperature 30¡ãC, constant temperature fermentation 48 h; (3) Under optimal conditions, the actual yield of peptide is 110.06 mg/gds (gds expressed per gram of initial dry matter), which is consistent with the predicted value of 109.85 mg/gds (R2 = 0.9742). The solid fermentation optimization process obtained at the laboratory level in this study for the production of polypeptides using agricultural product processing by-products and crop straw as the main raw materials can be It lays the foundation for the resource utilization of agricultural waste and the industrial production of peptides. (Figure 1 Table 5 Reference 30

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Original research done by 10.19675/j.cnki.1006-687x.2017.03009

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