Response surface methodology (RSM) was used to study the most important three factors for the degradation of aflatoxin B1 in peanut meal by solid - state fermentation with Bacillus megaterium. The results showed that the optimal conditions were as follows: ratio of peanut meal to water 1:1. 1, fermentation temperature 35.90℃ and fermentation time 64.32 h. Under the optimal conditions, the removal rate of aflatoxin B1 was 68. 54% .%采用响应面法对巨大芽孢杆菌固态发酵去除花生粕中黄曲霉毒素B1影响较为显著的3个因素料水比、发酵温度和发酵时间进行研究.结果表明固态发酵去除花生粕中黄曲霉毒素B1的最佳发酵条件为:料水比1∶1.1,发酵温度35.90℃,发酵时间64.32 h.在此条件下,黄曲霉毒素B1的去除率达到68.54％.
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