We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
解淀粉芽孢杆菌YA289 降解虾头蛋白的发酵工艺优化.
- Authors
李雨霖; 倪婕; 薛璐瑜; 杨冬梅; 余炼; 刘小玲
- Abstract
In order to promote the utilization of the high-value proteins in Penaeus vannamei head by products and to reduce the ammonia odor produced during their fermentation. A strain of Bacillus amyloliquefaciens YA289 was identified in a screen of samples collected from amangrove forest in Beihai. This strain was used for liquid fermentation of the Penaeus vannamei heads. The polypeptide, amino acidnitrogen, and ammonia nitrogen contents of the supernatant were analyzed as indexes. The single factor test, Plackett-Burman test, and Box-Behnkentest were performed to optimize the fermentation conditions, which were as follows: 5 g/L glucose, 5 g/L NaCl, a solid-to-liquid ratio of 1:8(g/100mL), 5wt% starter culture, pH value 6, a rotational speed of 180 r/min, 34 ℃, and 44 h. Under these conditions, the polypeptide content in the product of shrimp head fermentation was16.35 mg/mL, which was 2.7 times higher than that before optimization. Bacillus amyloliquefaciens YA289 had a good degradation effect on the proteins in Penaeus vannamei heads and less ammonia nitrogen was released during fermentation. These findings provide an experimental basis to better utilize the protein resources from Penaeus vannamei heads and for the development and utilization of Bacillus amyloliquefaciensYA289.
- Subjects
WHITELEG shrimp; BACILLUS amyloliquefaciens; PROTEOLYSIS; BACILLUS (Bacteria); SHRIMPS; ODORS
- Publication
Modern Food Science & Technology, 2022, Vol 38, Issue 10, p92
- ISSN
1673-9078
- Publication type
Article
- DOI
10.13982/j.mfst.1673-9078.2022.10.1399