乳酸菌固态发酵豆粕产酸性能分析

该研究以实验室保藏的优良乳酸菌为研究对象，探究6株乳酸菌液体和固态发酵豆粕产有机酸的变化。结果显示，6株乳酸菌MRS培养基液体发酵和固态发酵豆粕产酸效果均存在较大差异。菌株MRS培养基发酵结果表明，植物乳杆菌（Lactobacillus plantarum）BLCC2-0410、BLCC2-0069总酸含量分别为18.90 g/L、18.25 g/L，显著高于其余4株菌（P＜0.05）。固态发酵豆粕结果表明，使用植物乳杆菌BLCC2-0410发酵后豆粕pH值可下降到4.33，总酸含量最高为33.73 g/kg，乳酸含量为18.91 g/kg，酒石酸含量为10.43 g/kg，柠檬酸含量为3.79 g/kg，明显高于其他菌株，因此，确定发酵豆粕产酸的最适菌株为植物乳杆菌BLCC2-0410。

Acid production from soybean meal by solid-state fermentation with lactic acid bacteria

In this study, the superior lactobacillus preserved in the laboratory was taken as the research object, the changes of organic acid production from soybean meal by liquid-state fermentation and solid-state fermentation of 6 lactic acid bacteria strains were investigated. The results showed that there were significant differences in the effects of acid production by MRS medium liquid-state fermentation and solid-state fermentation of soybean meal with 6 lactic acid bacteria. The results of MRS medium fermentation showed that the total acid contents of Lactobacillus plantarum BLCC2-0410 and BLCC2-0069 were 18.90 g/L and 18.25 g/L, respectively, which were significantly higher than those of the other four strains (P＜0.05). The results of solid- state fermentation of soybean meal with L. plantarum BLCC2-0410 showed that the pH of soybean meal decreased to 4.33, and the highest total acid content was 33.73 g/kg, the lactic acid content was 18.91 g/kg, the tartaric acid content was 10.43 g/kg, and the citric acid content was 3.79 g/kg, which were obviously higher than other strains. Therefore, the optimum strain for acid production from fermented soybean meal was L. plantarum BLCC2-0410.