Ảnh hưởng của chất mang và tỷ lệ chủng đến khả năng sống và hoạt tính protease của Bacillus spp. trong chế phẩm vi sinh
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Abstract
By-products from seafood processing plants in the Mekong Delta contain about 40% protein. Many treatment methods have been studied to reuse this protein source, including the use of protease-producing bacteria. In this study, the survival ability and protease activity of a microbial mixture comprising three Bacillus strains (B. subtilis, B. flexus, and B. stratosphericus) in various carrier formulas and at different microbial ratios were investigated. The results showed that a 1:1:1 ratio of the bacterial mixture in a carrier containing 95% rice bran and 5% molasses resulted in the highest survival ability of bacteria and protease activity. After 2, 4, and 6 months of storage, the initial density of 6.96×109 decreased to 5.08×109, 3.73×109, and 1.11×109 (CFU/g), respectively; while protease activity decreased from 204.1 UI/g to 187.8, 130.6, and 70.2 (UI/g), respectively. The probiotic product preserved after 2, 4, and 6 months was able to decompose 53.7%, 47.7% and 39.5% of total protein in seafood by-products.
Tóm tắt
Phế phụ phẩm từ các cơ sở giết mổ gia cầm ở đồng bằng sông Cửu Long chứa khoảng 15 - 25% protein. Nhiều phương pháp xử lý đã được nghiên cứu để tái sử dụng nguồn protein này trong đó có việc sử dụng vi khuẩn sinh protease. Trong nghiên cứu này, khả năng sống sót và hoạt tính protease của hỗn hợp vi sinh gồm ba chủng Bacillus (B. subtilis, B. flexus, B. stratosphericus) trong các công thức chất mang khác nhau, tỷ lệ vi sinh khác nhau đã được khảo sát. Kết quả cho thấy tỷ lệ 1:1:1 của hỗn hợp vi khuẩn trong chất mang chứa cám gạo 95% và mật đường 5% giúp khả năng sống sót của vi khuẩn và hoạt tính protease được sinh ra cao nhất. Sau 2, 4, 6 tháng bảo quản, từ mật số ban đầu 6,96×109 giảm còn lần lượt là 5,08×109, 3,73×109 và 1,11×109 (CFU/g); hoạt tính protease từ 204,1 UI/g giảm lần lượt còn 187,8; 130,6 và 70,2 (UI/g). Chế phẩm bảo quản sau 2, 4, 6 tháng có khả năng phân giải 53,7%, 47,7% và 39,5% protein tổng số trong phụ phẩm thủy sản.
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