菜籽饼发酵制备饲用蛋白的研究  

Fermentation Rapeseed Meal to Preparation Feed Protein

作　　者：程杰顺[1] 吴学凤[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：《农产品加工》2015年第12期18-21,共4页Farm Products Processing

摘　　要：选取酿酒酵母和黑曲霉进行菜籽饼发酵制备饲用蛋白。采用菜籽饼培养基对原始菌株进行梯度驯化,并且对驯化菌株发酵菜籽饼制备饲用蛋白的发酵条件进行了优化,获得酿酒酵母驯化菌株发酵菜籽饼的最适条件为接种量5%,料液比0.8∶1,发酵时间5 d;黑曲霉驯化菌株发酵菜籽饼的最适条件为接种量5%,饼麸比8∶2,发酵时间5 d;在此基础上优化出混菌发酵的最佳条件为酿酒酵母接种量5%,黑曲霉接种量5%,饼麸比7∶3,料液比0.8∶1,发酵温度30℃;对混菌发酵条件下的最终产品进行测定表明,除粗脂肪外其余指标均达饲用菜籽饼国家一级标准。Rapeseed meal is fermented to produce feed protein by the Saccharomyces cerevisiae and the Aspergillus niger. The rapeseed meal medium is used to domesticate the pure strains and the fermentation condition of the domesticated strains fermentation in rapeseed meal is optimized. First, the optimal fermented condition of the domesticated Saccharomyces cerevisiae is that：the inoculum is 5%,the ratio of cake to water is 0.8∶1,and fermented for 5 days. The optimal fermented conditions of the domesticated Aspergillus niger as following：the inoculum is 5%,compared bran to cake 8∶2,fermented for 5 days. On this foundation,the optimum mixing conditions are explored as follow the inoculum of Saccharomyces cerevisiae and Aspergillus niger is 5% respective,the ratio of cake to bran is 7∶3,the ratio of feed to water is 0.8∶1,fermented at30 ℃. Finally, the final product which is fermented under the mixed conditions is analyzed, any indexes but crude fat reached the national standards level.

关 键 词：菜籽饼 微生物 发酵 饲料蛋白 

分 类 号：S816.3[农业科学—饲料科学]