Optimization of antioxidant activity of sardine discards fermented by Bacillus velezensis based on neural network model and genetic algorithm
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.
NETL
NSTL
万方数据
维普
