海藻酸降解菌的筛选及其在刺参发酵饵料制备中的应用  

Screening of alginate degrading bacteria and its application in fermented feed for sea cucumber Apostichopus japonicas

作　　者：郭航[1] 张天任[1] 孙兴[1] 黄忠刚 肖珊[1] 王晗[1] 王际辉[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]大连博仕奥生物科技有限公司,辽宁大连116085

出　　处：《大连工业大学学报》2015年第6期391-395,共5页Journal of Dalian Polytechnic University

基　　金：国家海洋公益性行业科研专项项目(201405003);国家海洋食品工程技术研究中心资助(2012FU125X03);辽宁省教育厅创新团队项目(LT2014010);辽宁省科技计划项目(2014211003);辽宁省高等学校重大科技平台项目(2011191)

摘　　要：从穿孔海带中筛选出一株能降解海藻中海藻胶且对刺参无致病性的细菌D。经16SrDNA鉴定,该菌株为假交替单胞菌。将该株假单胞菌与实验室保藏的EM菌混合后对海参饵料进行固态发酵,接种量为3%,接种比例为褐藻酸降解菌与EM菌的体积比为1∶2,含水量45%,温度28℃,发酵周期为5d,并对发酵后的饵料品质进行评价。结果表明,发酵饵料气味更鲜香。通过发酵,饵料粗蛋白及还原糖的质量分数分别增加了11.40%和136.31%,粗纤维、粗灰分及褐藻酸的质量分数分别降低了13.17%,16.20%及32.50%。An align-degrading bacteria D was isolated and purified from perforated kelp,which was non-pathogenic for sea cucumber.The strain was Pseudoalteromonas identified by 16 S rDNA.Apostichopus japonicas baits were fermented with bacteria D and EM bacteria,which inoculum size was 3%;volume proportion of bacteria D and EM bacteria was 1∶2;moisture was 45%;temperature was 28 ℃;fermented time was 5d,and qualities of bait were evaluated after fermented.The results showed that the fermented feed＇s flavor was more delicious and attractive for Apostichopus japonicas.The mass fraction of crude protein and reducing sugar were increased by 11.40% and 136.31%respectively,while crude fiber,crude ash and alginate were reduced to 13.17%,16.20%and 32.50%respectively.

关 键 词：褐藻酸降解菌 刺参 发酵饵料 固态发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学] Q815[轻工技术与工程—食品科学与工程]