混合菌发酵泔水的条件优化与效果研究  

Condition optimization and result analysis of swill fermentation by mixed fermentation

作　　者：张海波[1] 李凤磊[1] 卢莹[1] 叶明[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《合肥工业大学学报（自然科学版）》2012年第9期1284-1288,共5页Journal of Hefei University of Technology：Natural Science

基　　金：安徽省科研计划年度重点资助项目(09020303079)

摘　　要：文章对黑曲霉(Aspergilus niger)d2和酿酒酵母(Saccharomyces cerevisiae)s1混合发酵泔水生产复合菌体蛋白的条件进行研究,并测定所得菌体的粗蛋白质量分数和发酵前后泔水中总糖、蛋白质、脂肪质量分数和COD(chemical oxygen demand)的变化。单因素实验结果表明,黑曲霉和酿酒酵母混合菌发酵的适宜碳源、氮源和无机盐分别为玉米淀粉、酵母膏和KH2PO4,最适pH值为5,温度为30℃。混合菌(黑曲霉、酿酒酵母)发酵菌丝干质量比黑曲霉发酵高20%。通过响应曲面法对混合菌发酵条件进一步优化,得到玉米淀粉和酵母膏的最适添加量分别为2.1%和3.2%,最适pH值为5.1。在上述条件下,发酵60h后测得菌体干质量约为18.53g/L,菌体的粗蛋白质量分数为47.6%。泔水中总糖、总氮和脂肪的利用率分别为85.6%、78.2%和67.9%,COD的去除率为90.4%。Coniditions of the production of feed protein from the swill fermented by Aspergilus niger d2 and Saccharomyces cerevisiae sl were studied. The crude protein of the mycelium and changes of the total sugar, protein, fat content and chemical oxygen demand（COD） of the swill before and after the fermentation were measured respectively. The results of the single factor experiments show that the optimal carbon, nitrogen sources and inorganic salt for the mixed fermentation are corn starch, yeast extract and KHzPO4 respectively, and the optimal pH value is 5 and the optimal temperature is 30 ℃. The dry weight of mycoprotein bY mixed fermentation is 20% higher than that of single Aspergilus niger fermentation. A response surface analysis was made for further optimization and the results show that the optimal amount of corn starch and yeast extract are 2. 1% and 3.2% respectively, and the optimal pH value is 5.1. Under these conditions, the dry weight of mycoprotein is about 18.53 g/L after the fermentation of 60 h, and the crude protein content of the mycelium is 47.6%. The utilization rate of total sugar, protein and fat content of the swill are 85.6%, 78.2% and 67. 9% respectively, and the removal rate of COD is 90.4%.

关 键 词：泔水 黑曲霉 酿酒酵母 正交旋转组合设计 菌体蛋白 

分 类 号：TQ920.9[轻工技术与工程—发酵工程]