从发酵豆粕中筛选得到1株生长迅速产酸量大的乳酸菌,经鉴定为植物乳杆菌,命名为JUN-DY-6,利用该菌对豆粕进行固态发酵。通过高效液相色谱法(HPLC)对发酵豆粕中的有机酸组成进行了定性定量分析。结果显示:用JNU-DY-6生产的发酵豆粕中主要有6种有机酸,其中以乳酸、乙酸、丙酸和柠檬酸为主。且发酵豆粕工艺中糖蜜的添加与否对发酵豆粕中丙酸含量影响较大。碱性蛋白酶添加量0.5%,糖蜜添加量为3%的条件下发酵豆粕,产生有机酸含量峰值为14.646 g/L,比仅使用乳酸菌发酵的情况下提高了23.1%。SDS-PAGE凝胶电泳结果显示,发酵豆粕中的大豆蛋白基乎完全降解为小分子多肽。

JNU-DY-6 was isolated from soybean meal and identified as Lactobacillus plantarum.It had great potential in acid production and it grew rapidly.we analyzed the composition of organic acids in fermented soybean meal by high performance liquid chromatography(HPLC).The results showed that there were 6 kinds of organic acids in fermented soybean meal,mainly including lactic acid,acetic acid,propionic acidandcitric acid.And the addition of molasses had great influence on the composition and yield ofpropionic acidin soybean meal.we worked out the optimum mass ratio for soybean meal fermentation(100 g) :Alcalase 0.5%,molasses 3%,the total organic acids content reached 14.643 g/L,which was 1.231 fold higher than that of normal contro lgroup respectively.By SDS-PAGE we found that soybean protein degraded into small molecular peptides.