扇贝加工下脚料发酵生产优质蛋白饲料菌种的筛选  

Screening of Producing High Quality Protein Feedstuff Strains from Processed Scallop Disposal by Fermentation

作　　者：谈佳玉[1] 

机构地区：[1]农业部渔业装备与工程重点开放实验室、中国水产科学研究院渔业机裱似器研究所、国家水产品加工装备研发分中心,上海200092

出　　处：《现代食品科技》2012年第11期1530-1534,共5页Modern Food Science and Technology

基　　金：中国水产科学研究院基本科研业务费资助(2012A0904);现代农业产业技术体系建设专项资金(CARS-48-08B)

摘　　要：以扇贝加工下脚料为原料,选取酵母菌、植物乳杆菌、保加利亚乳杆菌和乳酸链球菌4个菌种,采用酵母菌与乳酸菌混合发酵的方法生产优质蛋白饲料。以发酵产物中氨基态氮和粗蛋白含量为指标,对混合菌种进行筛选,并确定混合菌种的最佳比例。结果表明:酵母菌与乳酸菌混合发酵扇贝下脚料可提高其氨基态氮和粗蛋白含量,其中酵母菌、乳酸链球菌和保加利亚乳杆菌混合发酵效果最好,最佳菌种比例为3:1:1,在此条件下所得发酵产物的氨基态氮含量为3.52%,,粗蛋白含量为61.63%。With processed scallop disposal as raw materials, microzyme, Lactobacillusplantarum, Lactobacillus bulgaricus, Streptococcus lactis were selected to ferment raw materials for producing the high quality protein feed. The optimal swains combination was screened based on amino nitrogen content and crude protein content, and the best proportion of the species was determined. The results showed that the amino nitrogen content and crude protein content could increase by compound culture of microzyme and Lactobaeillus. The compound culture of Microzyme, Streptococcus lactis and Lactobacillus bulgaricus was found to be the most suitable for the fermentation, and the best proportion of the three species was 3：1：1. In this condition amino nitrogen content and crude protein content were 3.52% and 61.63%, respectively.

关 键 词：扇贝加工下脚料 发酵 蛋白饲料 酵母菌 乳酸菌 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]