Research on the extraction of giant salamander protein peptides by solid-state fermentation
LIU Yingying
LI Wenjun
XIONG Enguo
ZHANG Nan
MEI Kun
Abstract：To improve the extraction efficiency and quantify the content of protein peptides from Andrias davidianus,ultraviolet spectrophotometry combined with a standard hydroxyproline curve was employed to determine the total hydroxyproline content in the fermentation broth,thereby optimizing the influencing factors in the extraction process.Key process variables,including bacterial concentration,extraction time,bacterial age,and solid-to-liquid ratio,were investigated through single-factor experiments.Results demonstrated that the optimal solid-state fermentation conditions were determined to be:fermentation temperature at 37℃using bacillus subtilis cultured for 18～25 h,fermentation duration of 36～60 h,material-to-liquid ratio of 1:10,and shaking speed at 180 rpm.Under these conditions,hydroxyproline extraction yield reached 21%.Fermentation duration was identified as the most significant factor affecting production yield,followed by material-to-liquid ratio and shaker speed.This study has elucidated the key parameters and their optimal ranges for protein extraction from giant salamander through solid-state fermentation,providing theoretical support for the efficient extraction and large-scale production of giant salamander protein peptides.
Keywords：solid state fermentationgiant salamander protein peptidebacillus subtilisbacillus licheniformis
Publication Date：2025-09-30
Online Publishing Date：2025-10-15(First online date of this platform, not the publication date of the document)
Pages：6( 62-67 )