餐饮废渣固态发酵生产蛋白饲料的工艺优化  

Study on Technology of Protein Feed from Restaurant Residue by Solid-state Fermentation

作　　者：殷钟意[1] 郑旭煦[1] 王星敏[2] 吕靖[2] 李强[2] 朱俊任[2] 汤敏 

机构地区：[1]重庆工商大学废油资源化技术与装备教育部工程研究中心,重庆400067 [2]重庆工商大学环境与生物工程学院,重庆400067 [3]綦江县环境保护局,重庆401420

出　　处：《贵州农业科学》2010年第5期230-232,共3页Guizhou Agricultural Sciences

基　　金：重庆市自然科学基金项目"餐饮废渣发酵制蛋白饲料的研究"(CSTC;2006BB7253)

摘　　要：以可溶性蛋白和粗蛋白含量为指标,通过考察接种量、发酵温度、底物含水率和pH等因素对发酵产品的影响,研究餐饮废渣发酵蛋白饲料的工艺条件。结果表明,在白地霉∶解脂亚罗酵母∶黄孢原毛平革菌为3∶3∶2条件下,得出最佳发酵工艺条件:复合菌种接种量为17.5%,发酵温度为30℃,底物含水率为65%,pH为7,发酵时间为80 h。发酵产物的粗蛋白含量接近35%,可溶性蛋白含量为4.5 mg/g。The soluble protein and crude protein content of the protein feed fermented from restaurant residue were analyzed to study the effect of inoculation dosage,fermentation temperature,substance moisture and pH on fermentation product and the optimum technological condition of protein feed fermented from restaurant residue.The results showed that the optimum fermentation technological condition was 17.5% inoculation dosage of complex fungi（the ratio of Geotrichum candidum 3∶Yarrowia lipolytica 3∶Phanerochaete chrysosporium 2）,65% substance moisture,pH 7,at 30℃ for 80h.The crude protein and soluble protein content of the fermented productis 35% and 4.5mg/g under the optimum fermentation technological condition respectively.

关 键 词：餐饮废渣 固态发酵 蛋白饲料 工艺条件 

分 类 号：S816[农业科学—饲料科学]