以芝麻粕为原料,选用枯草芽孢杆菌、啤酒酵母和黑曲霉为发酵菌种,通过固态发酵确定了生产芝麻多肽的最优二元复合菌及其配比.采用Plackett-Burma试验筛选出了对最优组合菌种发酵生产芝麻多肽有显著影响的因素,即发酵温度、发酵时间和接种量.用最陡爬坡试验逼近最大响应区域,并运用三因素三水平响应面试验对最优组合菌种发酵生产芝麻多肽的工艺条件进行了优化.结果表明,芝麻粕固态发酵的最佳条件为:培养基含水量30％,麸皮含量10％,黑曲霉和啤酒酵母接种比例1:1,接种量19.69％,发酵温度34.50℃,发酵时间36.11 h.在此条件下,芝麻多肽含量为7.12％.%Taking sesame meal as raw material and using Bacillus subtilis, Saccharomyces cerevisiae and Aspergillus nigerstrains as fermentation strains, the optimal combination of dual strains and their ratio were determined to produce sesame polypeptide by solid - state fermentation. The significant factors influencing polypeptide production including fermentation temperature, fermentation time and inoculation concentration were screened by Plackett - Burma experiment. The maximum response region was attained using steepest ascent experiment, and the optimal solid - state fermentation conditions for preparation of sesame polypeptide with compound strains were researched by response surface methodology. The results showed that the optimal fermentation conditions were as follows: water content of culture medium 30% , wheat bran content 10% , strain ratio of Saccharomyces cerevisiae to Aspergillus niger 1∶1, inoculation concentration 19. 69% , fermentation temperature 34. 50℃ , fermentation time 36. 11 h. The sesame polypeptide content was 7. 12% under the optimal conditions.
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