菌群固体发酵提高餐饮废渣产蛋白含量的研究  

Preparation of Protein Feed by Mulriple Culture Solid Fermentation with Food Waste

作　　者：王星敏[1] 郑旭煦[1] 马强[1] 

机构地区：[1]重庆工商大学环境与生物工程学院,重庆400067

出　　处：《环境科学与技术》2008年第3期76-78,共3页Environmental Science & Technology

基　　金：重庆市科委项目资助(cstc;2006bb7253)

摘　　要：文章采用复合固态发酵方法,选用白地霉、解酯亚罗酵母、康宁木霉三种霉菌发酵处理餐饮废渣,通过测定粗蛋白含量以及水溶性蛋白含量,优选出菌群最佳发酵效果配比;并通过实验,探讨了影响发酵工艺的条件因素。实验结果表明:3种菌种等比发酵效果最好;当含水率为65%,初始pH=5.5,接种液之比为15%,培育发酵42h,餐饮废渣中粗蛋白质含量能提高到24.58%,比发酵前提高17.58%,在减少餐饮废渣对环境造成的二次污染的同时,提高蛋白质产量。Method of mixed culture solid fermentation was used to degrade food waste with Geotrichum candidum, Yarrowia lipolytica and Trichoderma koningii. By determining the crude protein and soluble protein content,it finds the optimium fermentation ability for the protein feed. The experimental parameters are optimized in order to achieve the optimum disposal result.The optimal fermentation conditions are as moisture content of 65%, pH5.5, vaccination 15% , fermentated for 42 hours. After fermentation of food waste, crude protein content increased to 24.58% , increaseing 17.58% before fermentation. It is very good for reducing food waste caused by secondary pollution, at the same time increasing the protein production.

关 键 词：固体发酵 菌群 餐饮废渣 蛋白质 

分 类 号：X705[环境科学与工程—环境工程]