摘要
试验旨在研究不同发酵条件对发酵鱼粉小肽含量和挥发性盐基氮的影响,确定发酵鱼粉生产工艺条件。以嗜酸乳杆菌和枯草芽孢杆菌为发酵菌株,以发酵产物小肽含量和挥发性盐基氮含量为指标,优化了混合菌固态发酵制备发酵鱼粉的生产工艺条件,并对发酵鱼粉的总抗氧化能力和氨基酸组成进行了分析。试验结果表明,适宜的发酵鱼粉生产工艺条件为:菌种接种比(嗜酸乳杆菌枯草芽孢杆菌)12、料水比11、接种量5%、发酵温度35℃、发酵时间24 h。此条件下,发酵鱼粉小肽含量达到24.77%,挥发性盐基氮仅为42.5 mg/100 g,总抗氧化能力提升70%以上,限制性氨基酸的含量提升27.75%以上,发酵鱼粉较传统的普通鱼粉有巨大的优势,应用于饲料中具有广阔的市场前景。
The present study was undertaken to investigate the optimal fermentation conditions of fermented fish meal with Lactobacillus acidophilus and Bacillus subtilis. The small peptide content and volatile basic nitrogen content were measured for evaluating the quality of fermented fishmeal. Total antioxidant capacity and amino acid composition of fermented fishmeal were also investigated. Results showed that the fermentation condition was optimized as： the ratio of Lactobacillus acidophilus and Bacillus subtilis was 1 ： 2, the ratio of material to water was 1 ： 1, the inoculum amount was 5%（v/v）, the cultural temperature was 35℃ and the cultural time was 24 h. Under the conditions of fermenta- tion of fish meal, the small peptide content was 24.77% , the volatile basic nitrogen content reached to 42.5 mg/100 g, the total antioxidant capacity increased more than 70% and the content of restriction amino acids increased more than 27.75%.
作者
林俊宏
朱辉
林琨杰
胡胜兰
胡文锋
Lin Junhong Zhu Hui Lin Kunjie Hu Shenglan Hu Wenfeng
出处
《饲料工业》
北大核心
2017年第10期35-40,共6页
Feed Industry
基金
东莞市产学研合作项目[2014509127206]专项资金
关键词
鱼粉
嗜酸乳杆菌
枯草芽孢杆菌
发酵
小肽
fish meal
Laetobacillus acidophilus
Bacillus subtilis
fermentation
small peptide
