柑桔皮残渣发酵蛋白饲料工艺研究  

Study on the technology of protein feed roduced from orange peely by fermentation

作　　者：郭育铭[1] 殷钟意[1] 郑旭煦[1] 周晓庆[1] 

机构地区：[1]重庆工商大学

出　　处：《中国饲料》2009年第3期41-43,共3页China Feed

基　　金：重庆市自然科学基金项目(CSTC;2006BB1388)

摘　　要：为探讨柑桔皮渣综合利用的潜力,以提取黄酮类化合物后的柑桔皮残渣为发酵原料,以粗蛋白质和可溶性蛋白质含量作考察指标,采用黑曲霉(A)、米曲霉(B)、扣囊腹膜孢酵母(C)3种菌种混合发酵,考察了发酵时间、接菌量、含水率等因素对发酵蛋白质饲料的影响,通过正交试验优化工艺条件。结果表明,在培养基含水率60%、接菌量0.4 mL/g、发酵时间5 d条件下,柑桔皮残渣粗蛋白质含量为217 mg/g,可溶性蛋白含量为1.75 mg/g。In order to develop the comprehensive utilization value of orange peel residue ,the orange peel residues being extracted flavonoids were chosen as the raw material.The crude protein content and soluble protein content of pro- duction were detected in fermentation of orange peel residuas by mixed bacteria fermentation （Aspergillus niger,As- pergillus otyzae ,Endomycopsis fib uligera）.The main impact factors including cultivate time,inoculated quantity and sub- strate moisture were investigated .The technological conditions of fermentation were optimized in the orthogonal experi- ment.The results showed that substrate moisture 60 %,inoculation quantity 0.4 mL/g and cultivate time 5 d were suitable for the increasing of protein content in fermentation product.Under those conditions ,the content of crude protein and the yield of soluble protein were 217 mg/g and 1.75 mg/g,respectivly.

关 键 词：柑桔皮残渣 发酵 蛋白质 工艺条件 

分 类 号：S816.7[农业科学—饲料科学]