固态发酵法脱除菜籽饼粕中总酚及芥子碱的工艺研究

摘要

筛选出能高效降解菜粕中总酚及芥子碱的菌株,并进行混合发酵,研究了不同菌株、不同菜粕原料、不同接种量、不同发酵时间、不同营养源及不同金属离子对总酚及芥子碱降解率的影响。结果表明：酿酒酵母、纳豆芽孢杆菌及枯草芽孢杆菌B4以8%的总接种量,等比例接种到添加了5%糖蜜和0.05%的硫酸铜及硫酸亚铁的菜籽饼粕（含水量为50%）中,发酵72h,菜粕中的总酚和芥子碱降解率可达到70.72%及80.06%。%The strains which had high efficient degradation of total phenolics and sinapine were screened out,and then the mixed fermentation carried on.The influence of different strains,different inoculation quantity,different meal raw materials,different fermentation time,different nutritional additives and different metal ions of sinapine on the total phenolics and sinapine degradation rate were studied.The results indicated that Saccharomyces cerevisiae,Bacillus natto and Bacillus subtilis B4 were inoculated to the rapeseed meal culture to get the best conditions of fermentation：the total inoculation amount was 8%,the water content was 50%,the fermentation time was 72h,the nutritional additives was 5%,the metal ions was 0.05% and then rapeseed meal was expanded before fermentation.The degradation rate of total phenolics and sinapine in rapeseed meal were 70.72% and 80.06%.