羊肉部分下脚料发酵工艺条件的优化  

Optimization of fermentation conditions from mutton offal

作　　者：秦选吉 梁肖娜 穆易君 陈洋 刘崑 QIN Xuan-ji;LIANG Xiao-na;LIU Kun;MU Yi-jun;CHEN Yang(College of Food Science and Engineering,Jinzhou Medical University,Jinzhou 121001, China;College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China)

机构地区：[1]锦州医科大学食品科学与工程学院,辽宁锦州121001 [2]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品工业科技》2018年第8期95-99,105,共6页Science and Technology of Food Industry

摘　　要：为了制备羊肉下脚料固体肥料,以羊肉下脚料为原料,以枯草芽孢杆菌(Bacillus subtilis)、蜡样芽孢杆菌(Bacillus cereus)、青霉菌属(Penicillium citreonigrum)和米曲霉(Aspergillus oryzae),为基础进行单菌株和混和菌发酵试验,并对得到的最佳组合进行发酵工艺条件进行优化,以发酵产物中游离氨基酸态氮含量为指标,评价羊肉下脚料液体肥料。得到用混合菌组合7发酵羊肉部分下脚料最优条件为温度30℃、p H=6.0、接种量10%、转速160 r/min,在此优化的条件下得到的总氮含量约为37.16 mg/m L,对动物副产品的综合利用和开发提供一定的指导意义。In order to prepare mutton waste liquid fertilizer,mutton waste was used as a raw material,based on Bacillus subtilis,Bacillus cereus,Penicillium citreonigrum,and Aspergillus oryzae,to the fermentation experiments of single and mixed strains,and the best combination of the fermentation process conditions were optimized,the free amino acid nitrogen content in the fermentation product as an indicator to evaluate the mutton waste liquid fertilizer. The mixed mutton mixture was used to decompose part of the mutton.The optimum fermentation conditions were temperature 30 ℃,p H6.0,inoculation volume 10%,and rotation speed 160 r/min.Under this optimal condition,the total nitrogen content was 37.16 mg/m L provides some guidance for the comprehensive utilization and development of animal by-products.

关 键 词：羊肉下脚料 发酵 总氮 响应面法 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]