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| Optimization of Enzymolysis Technology for Meat and Bone Meal by Bacillus natto NT-6 to Produce Antimicrobial Peptide |
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| DOI：10.16768/j.issn.1004-874X.2020.10.019 |
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| Abstract: |
| 【Objective】In order to enhance the yield of antimicrobial lipopeptide and small peptide, the solid-state fermentation and two-step enzymolysis technology was optimized by utilizing meat and bone meal as main matrix for Bacillus natto NT-6 to produce composite active peptide with antimicrobial and nutritional properties.【Method】The effects of solid-state fermentation conditions（the ratio of meat and bone meal to wheat bran, the addition of rice husk, the moisture content of initial matrix and fermentation time）on the antibacterial rate of Escherichia coli and the two-step enzymolysis conditions（the ratio of material to water, pH, enzymolysis temperature and enzymolysis time）on the conversion rate of small peptide were explored and evaluated. Based on single-factor tests and response surface design, the solid-state fermentation and two-step enzymolysis process conditions were optimized.【Result】The optimal fermentation parameters were as follows: the ratio of meat and bone meal to wheat bran was 7.96 ∶ 2.04, the addition of rice husk 1.58 g, the moisture content of initial matrix 59.95%, the fermentation time 99.10 h, and the antibacterial rate of E.coli reached 87.10%. The optimal enzymolysis parameters were as follows: the ratio of material to water was 1 ∶ 2.35, pH 8.60, temperature 40.48 ℃ , enzymolysis time 2.91 h, and the conversion rate of small peptide reached 21.26%. 【Conclusion】The solid-state fermentation combined with two-step enzymolysis technology was optimized, laying a solid foundation for the commercial application of
composite active peptide with antimicrobial and nutritional properties. |
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