文献类型：期刊文献

中文题名：响应面法优化加酶提高罗非鱼下脚料和豆粕混合发酵水解度的工艺研究

英文题名：Optimization of the enzymatic hydrolysis condition to improve the degree of hydrolysis of mixed fermentation of tilapia scraps and soybean meal with response surface methodology

作者：王云[1];洪鹏志[1];杨萍[1];刘唤明[1];洪伟[1];张瑞瑞[1]

机构：[1]水产品深加工广东普通高校重点实验室,广东海洋大学食品科技学院,广东湛江524088

年份：2014

卷号：35

期号：9

起止页码：156

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2011、北大核心、CSCD、CSCD2013_2014

基金：863计划项目(2013AA102201);湛江市科技计划项目(2012A0201);湛江市科技计划项目(2013A203)

语种：中文

中文关键词：罗非鱼;下脚料豆粕;响应面;发酵水解度

外文关键词：tilapia scraps; soybean meal; response surface; fermentation; degree of hydrolysis

中文摘要：以罗非鱼下脚料和豆粕为原料,在加入枯草芽孢杆菌、酵母菌、乳酸菌发酵的前提下,添加中性蛋白酶。在单因素的基础之上,以水解度为响应值,对混合发酵的工艺条件进行中心复合设计,确立了最佳工艺条件为:中性蛋白酶添加量0.1%,发酵温度40℃,发酵时间53h。在此条件下,水解度为31.94%,比纯菌种发酵提高4.7%。

外文摘要：With tilapia and soybean meal as raw material, neutral protease was added before the fermentation of mixed bacteria including bacillus subtilis, yeast and lactic acid. On the basis of single- factor experiment, the optimize process conditions of mixed fermentation was studied by response surface optimization method, taking degree of hydrolysis as response value, the optimized process conditions were. neutral protease addition 0.1 %, fermentation temperature 40℃, fermentation time 53h.Under these conditions, the degree of hydrolysis was 31.94% ,which was 4.7% higher than the ones fermented by pure bacteria.