氮素及混菌发酵对苹果渣发酵饲料纯蛋白含量和氨基酸组成的影响  

Study on the effect of nitrogen and microbial inoculums on pure protein content and amino acid composition in apple pomace's fermentation feedstuff

作　　者：任雅萍[1] 郭俏[2] 来航线[2] 薛泉宏[2] Ren Yaping Guo Qiao Lai Hangxian Xue Quanhong

机构地区：[1]西北农林科技大学生命科学学院,陕西杨凌712100 [2]西北农林科技大学资源环境学院,陕西杨凌712100

出　　处：《饲料工业》2017年第1期58-61,共4页Feed Industry

基　　金：陕西省科技统筹创新工程[2015KTTSNY03-06];国家科技支撑计划项目[2012BAD14B11]资助

摘　　要：采用固态发酵法研究原料中氮素及发酵剂组成对苹果渣发酵产物中纯蛋白质含量与氨基酸组成的影响。结果表明:1接菌及原料中添加油渣均能显著提高苹果渣发酵产物中纯蛋白质含量,在酵母菌与黑曲霉的混菌发酵中,添加油渣处理纯蛋白含量的发酵增率和接菌增率分别为428.3%和55.8%。2原料灭菌发酵相比于自然发酵能明显提高发酵产物中蛋白质含量,原料A(苹果渣+尿素)和原料B(苹果渣+尿素+油渣)的灭菌增率分别为1.2%~36.4%和4.5%~13.8%。3加入氮素及混菌发酵可增加发酵产物中各种氨基酸的含量及组成比例,且酵母菌Y+黑曲霉H混菌发酵效果优于酵母菌Y+米曲霉M。The study was conducted to investigate the effect of nitrogen and microbial inoculums on pure protein content and amino acid composition in apple pomace＇s solid-state fermentation feedstuff. The result showed that： （1）Adding microbial inoculums and oil foot to apple pomace could increase pure protein content in fermentation product were higher than those of pure apple pomace fermentation product. When fermentated with Yeast （Y） and Aspergillus niger （H）, the increment rate of pure pro- tein content in the fermentation product of apple pomace and oil was 428.3% compared with the blank control （unfermented sample） and the increment rate was 55.8% compared with the fermentation prod- uct without microbial inoculum. （2）Sterilization of material signficantly improved the content of pure protein in fermentation product. Compared with fermentation product of non-sterilized material, the in- crement rate of fermentation product of sterilized material A and sterilized material B was 1.2%- 36.4% and 4.5%-13.8% respectively. （3）Adding oil foot or mixed-strain fermentation improved the content and the composition ratio of various amino acid, and fermentation with yeast （Y） and Aspergil- lus niger （H） had a better effect than that with Yeast（Y） ＋Aspergillus oryzae（M）.

关 键 词：苹果渣 发酵饲料 单细胞蛋白 氨基酸 

分 类 号：S816.6[农业科学—饲料科学]