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摘要
The purpose of this study was to make full use of the by-products of spirulina residue to obtain higher antimicrobial activity fermented products. In this study, Bacillus subtilis YA215 was selected as the seeding culture for spirulina residue fermentation. The neutral protease activity, polypeptide content and antimicrobial activity (against Staphylococcus aureus) of the supernatant were analyzed and used as indexes. Based on the indexes, the fermentation conditions were optimized using the single factor, Plackett-Burman, and orthogonal experiment methods. The optimized condition as follows; 1.5% (w/w) of spirulina residue, 1% (w/w) of fructose, 1% (w/w) ofNaCl, and 7. 5% (v/v) of YA215 starter culture (107 -10s CFU/mL), pH7.0 and under 37 °C for 48 h with agitation of 200 r/ min. The results showed that the neutral protease activity of the fermentation supernatant reached 147.4 U/mL. Moreover, the polypeptide reached 16.8 mg/mL and antimicrobial rate was 64.6%. Meanwhile the diameter of the produced bacteriostatic circle was 15.3 mm. In addition, the antimicrobial activity was positively related to the polypeptide content. In summary, the spirulina residue can be fermented using Bacillus subtilis YA215 to obtain high antibacterial property. This product has a high potential value in feed application. ? 2020 Chinese Journal of Obstetrics and Gynecology and Pediatrics.
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