基于神经网络模型及遗传算法的贝莱斯芽孢杆菌发酵沙丁鱼下脚料抗氧化活性的条件优化
Optimization of antioxidant activity of sardine discards fermented by Bacillus velezensis based on neural network model and genetic algorithm
曹亚玲 1吴祖芳 1沈飚 2翁佩芳 1章潇伟3
作者信息
- 1. 宁波大学食品科学与工程学院,浙江宁波 315832
- 2. 舟山海关综合技术服务中心,浙江舟山 316100
- 3. 合肥工业大学计算机与信息学院,安徽合肥 230009
- 折叠
摘要
微生物发酵技术是提升海洋鱼产品加工副产物价值的一种重要而有效的途径,而作为沙丁鱼加工副产物的鱼头是一种优质蛋白质和生物活性物质的绝佳来源.本文拟利用从传统鱼露中分离筛选的具有多种蛋白酶活性的贝莱斯芽孢杆菌SW5发酵沙丁鱼下脚料鱼头制备抗氧化活性物质,采用人工神经网络与遗传算法(ANN-GA)相结合方法,以DPPH自由基清除率和蛋白水解度(DH)为考察指标,确定最佳发酵条件.结果表明,沙丁鱼下脚料抗氧化物质最佳发酵条件为发酵时间42h,发酵温度37 ℃,接种量3％,并在此条件下通过实验验证DPPH自由基清除率为91.26％.研究结果可为SW5菌株在海洋蛋白质资源的有效利用及功能性海洋食品生产应用上提供数据参考.
Abstract
Microbial fermentation technology is an important and effective way to enhance the value of marine fish processing by-products.Fish head,a by-product of sardine processing,is an excellent source of high-quality protein and bioactive compounds.Antioxidant components were prepared from Bacillus velezensis SW5 fermented sardine discards and fish heads with various protease activities isolated and screened from traditional fish sauce.The combination of artificial neural network and genetic algorithm(ANN-GA)was used to optimize the fermentation condition of antioxidant peptides production.The free radical scavenging rate and the degree of proteolysis were used as the indicators to determine the optimal fermentation conditions.The results showed that the optimal fermentation conditions for antioxidant components from sardine discards were fermentation time of 42 h,fermentation temperature of 37 ℃,and inoculum volume of 3％.Under these conditions,the DPPH free radical scavenging rate was 91.26％through the verification experiment.The research results can provide data reference for SW5 strain in effective utilization of marine protein resources and functional marine food production.
关键词
沙丁鱼/贝莱斯芽孢杆菌/发酵/神经网络/遗传算法/抗氧化Key words
sardines/Bacillus velezensis/fermentation/neural network/genetic algorithm/antioxidative引用本文复制引用
基金项目
浙江省公益技术应用研究项目(LGG19C200002)
舟山市市级公益项目(2022C31050)
出版年
2024
NETL
NSTL
维普
万方数据