摘要
使用复合菌对杏仁皮进行固态发酵,探究生产发酵蛋白饲料的工艺方法。以发酵后培养基的真蛋白含量为唯一优化指标,研究黑曲霉、酿酒酵母、枯草芽孢杆菌三个菌种的添加比例、发酵培养基的配方正交优化,并通过单因素试验和响应面试验优化菌液添加量、发酵温度、发酵时间、初始水分4个因素的工艺参数。试验结果表明,三种菌株以2??1??1的比例固态发酵,发酵基质配方为杏仁皮10 g、麸皮1.5 g、尿素0.2 g、硫酸铵0.2 g、磷酸氢二钾0.1 g、硫酸镁0.01 g。发酵条件优化结果为,在30℃时,接种量10.2%(w/w)、料水比1??1.6(w/v)、发酵时间4 d时得到最大发酵培养基真蛋白含量,发酵前后粗蛋白质及真蛋白质含量显著提高(P<0.05),NDF和ADF含量有所减少,苦杏仁苷含量显著降低(P<0.05)。得到的发酵杏仁皮产品的营养价值得到改善。通过复合菌种混合后可以作为发酵饲料使用。
This experiment was conducted to research the technology of solid state fermentation of al- mond skin with complex bacteria. The true protein of medium was the only indicator. Aspergillus niger, Saccharomyces cerevisiae and Bacillus subtilis were used as fermented stains. The optimitions of strains ratio, fermentation substrates, fermentation temperature, fermentation period and addition of wa- ter and broth were included. The result were：the true protein content was most higher when the ratio of three strains was 2 ： 1 ： 1. The composition of fermentation substrates were almond skin 10 g, bran 1.5 g, urea 0.2 g, ammonia sulfate 0.2 g, monopotassium phosphate 0.1 g, magnesium sulfate 0.01 g. The optimum fermentation conditions of almond skin were： fermentation temperature 30℃; the ratio of material to liquid 1 ： 1.6（w/v）; inoculums volume 10.2%; fermentation period 4 days. By this way, the crude protein and true protein were increased significantly after fermentation （P〈0.05）, NDF and ADF decreased, amygdalin decreased significantly（P〈0.05）. With this technology of fermentation ,the nutri- ent value of almond skin improved. And fermented almond skin could be regarded as a new resource of feedstuff.
出处
《饲料工业》
北大核心
2014年第17期32-37,共6页
Feed Industry
基金
奶牛产业技术体系北京市创新团队
关键词
杏仁皮
蛋白饲料
固态发酵
发酵工艺
almond skin
protein feedstuff
solid state fermentation
fermentation process
