Production optimization of antifungal peptides derived from whey protein
The research aims to use Lactobacillus paracasei and Propionibacterium freudenii to synergistically ferment whey protein with the orthogonal experimental design.Acidity,peptide content and bacteriostatic rate are set as indicators to further optimize the production conditions of whey protein peptides.The results showed that the optimal production conditions for whey protein-derived antifungal peptides were as follows:the in-oculum amount of the strain was 0.052 g/L,the fermentation temperature was 37 ℃,and the lactose replacement amount in the medium was 40％(m/m).Synergistic fermentation was carried out under the optimal condition,and the 72 h antifungal rate of the obtained peptides against the growth of Aspergillus niger could reach 80.37％±6.75％.
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