马铃薯渣发酵产活性蛋白饲料培养基优化  

Optimization of culture medium for producing active protein feed from potato residue by solid-state fermentation

作　　者：罗仓学[1] 宋雅芸 邵明亮[1] 

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021

出　　处：《陕西科技大学学报》2017年第3期127-131,共5页Journal of Shaanxi University of Science & Technology

基　　金：榆林市轻工绿色产业技术研发及示范基地建设项目(2012CXY1-09)

摘　　要：选用黑曲霉、啤酒酵母对马铃薯渣进行固态发酵,研究原辅料比、料水比、尿素和硫酸铵对发酵产品中真蛋白含量、酸性蛋白酶活和纤维素酶活的影响,并对发酵培养基进行优化.结果表明,优化后马铃薯渣培养基组分为:原辅料比85∶15、料水比1∶2、尿素添加量2.0%、硫酸铵添加量1.0%,在此培养基中接入10%(v/w)的黑曲霉、啤酒酵母(1∶1)混合种子液,在28℃下培养120h后发酵产品中真蛋白含量、酸性蛋白酶活、纤维素酶活分别较未优化前提高了287.79%、229.45%、1 755.34%.Potato residue was fermented by Aspergillus niger and Brewer′s yeast to produce active protein feed.The aim of this paper was to study the effect of raw material-accessories ratio,liquid-solid ratio,urea concentration and ammonium sulfate concentration on the true protein content,acid protease activity and cellulose activity of fermentation products by solidstate fermentation and optimize the optimal medium components of potato residue.The results showed that the optimal medium components were:raw material-accessories ratio 85∶15,liquid-solid ratio 1∶2,urea concentration 2.0%,ammonium sulfate concentration 1.0%.In the medium,10%(v/w)of Aspergillus niger and Brewer′s yeast(1∶1)mixed seed liquid were incubated at 28℃for 120 h.The true protein content,acid protease activity and cellulase activity of the fermentation products compared with raw potato residue were increased by 287.79%,229.45% and 1755.34%,respectively.

关 键 词：固态发酵 马铃薯渣 活性蛋白 优化 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程] S816.4[轻工技术与工程—食品科学与工程]