响应面法优化扇贝下脚料发酵制备蛋白饲料工艺  

Optimization of production conditions of protein feed fermented scallop processed disposal by response surface methodology

作　　者：谈佳玉[1] 沈建[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械仪器研究所,国家水产品加工装备研发分中心,上海200092

出　　处：《食品工业科技》2014年第2期213-217,共5页Science and Technology of Food Industry

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

摘　　要：以扇贝加工下脚料为原料,对酵母菌和乳酸菌混合发酵制备蛋白饲料的工艺进行研究。探讨了培养基水分添加量、发酵时间、发酵温度、接种量及葡萄糖添加量对发酵产物中粗蛋白含量及氨基态氮含量的影响。通过BoxBehnken实验设计和脊岭分析得到最佳发酵工艺为:酵母菌、植物乳杆菌和保加利亚乳杆菌接种比例为3∶1∶1、培养基自然水分含量、发酵时间79h、发酵温度31.4℃、接种量18.9%、葡萄糖添加量21.9%。最佳条件下发酵产物中粗蛋白含量为64.01%,与未发酵相比提高了11.92%。The processed scallop disposal was utilized as raw material to ferment. The conditions of producing protein feed by compound culture of yeast and lactic acid bacteria were studied. The effects of additive amount of water,time,temperature,inoculum size and adding amount of glucose on the content of protein and amino nitrogen were explored. The fermentation conditions were optimized by Box-Behnken experiment design and ridge analysis, and the result indicated that the optimum conditions were the proportion of yeast, Lactobacillus plantarum and Lactobacillus bulgaricus 3 ∶ 1 ∶ 1, nature moisture content of culture medium, fermentation temperature 31.4℃,time 79h,inoculum 18.9% and the accession amount of glucose 21.9%. Under the optimized conditions, the content of protein was 64. 01 % which increased 11. 92 % than unfermented raw material.

关 键 词：响应面分析 扇贝下脚料 发酵 蛋白饲料 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]