金针菇菌渣和醋渣固态发酵的工艺研究  

Study on the Technology of Solid-state Fermentation of Flammulina velutipes Residue and Vinegar Residue

作　　者：费凡 冯伟伟 茆广华 张伟杰[2] 丁阳阳 赵婷[3] 吴向阳 FEI Fan;FENG Weiwei;MAO Guanghua;ZHANG Weijie;DING Yangyang;ZHAO Ting;WU Xiangyang(School of Environment and Safety Engineering, Jiangsu University, Jiangsu Zhenjiang 212013, China;School of Food and Biological Engineering, Jiangsu University, Jiangsu Zhenjiang 212013, China;School of Chemistry and Chemical Engineering, Jiangsu University, Jiangsu Zhenjiang 212013, China)

机构地区：[1]江苏大学环境与安全工程学院,江苏镇江212013 [2]江苏大学食品与生物工程学院,江苏镇江212013 [3]江苏大学化学化工学院,江苏镇江212013

出　　处：《生物技术进展》2019年第4期422-429,共8页Current Biotechnology

基　　金：镇江市科技计划项目(NY2016001)资助

摘　　要：为了探索金针菇菌渣和醋渣2种农业废弃物资源化利用的方式,采用固态发酵法对金针菇菌渣和醋渣进行发酵。通过单菌发酵实验和多菌发酵实验探究其固态发酵的最佳方式及菌种组成,并摸索其最优的原料配比和发酵时间,随后通过单因素实验对发酵温度、接种量和pH进行优化,并在此基础上设计三因素三水平的正交实验以进一步优化发酵工艺。研究表明,金针菇菌渣和醋渣固态发酵的最佳发酵方式为多菌发酵,且混合菌种的组成及比例为枯草芽孢杆菌∶黄孢原毛平革菌∶热带假丝酵母=1∶1∶1;发酵原料金针菇菌渣和醋渣的配比为7∶3,发酵3 d,粗蛋白质含量达到峰值;单因素实验和正交实验的结果显示其最佳发酵条件为发酵温度26℃、接种量7%以及pH 7.5,在该条件下发酵3 d,发酵产物中的粗蛋白质含量为17.90%。研究结果为农业废弃物资源化高效利用提供了一种新途径。In order to explore the resource utilization of two kinds of agricultural wastes, Flammulina velutipes residue and vinegar residue, they were fermented using solid-state fermentation method. The optimal mode and composition of bacteria species for solid-state fermentation were investigated via single and multi-bacteria fermentation experiments, and the optimal material ratio and fermentation time were also explored. The fermentation temperature, inoculation quantity and pH were optimized by single factor experiment, and on this basis the three factors and three levels orthogonal experiment was designed to further optimize the fermentation process. The results showed that the best fermentation mode for solid fermentation of Flammulina velutipes residue and vinegar residue was multi-bacteria fermentation, in which the ratio of Bacillus subtilis∶Phanerochaete chrysosporium∶Candida tropicalis was 1∶1∶1. And the ratio of Flammulina velutipes residue and vinegar residue was 7∶3, the crude protein content reached its peak after fermentation for 3 d. The optimum fermentation conditions were obtained by single factor experiment and orthogonal experiment, which was fermentation temperature 26℃, inoculation quantity 7% and pH 7.5. Under this condition, the fermentation lasted 3 d, the crude protein content of the fermentation product was 17.90%. The results of this study provided a new approach for the efficient resource utilization of agricultural waste resources.

关 键 词：金针菇菌渣 醋渣 固态发酵 正交实验 

分 类 号：X71[环境科学与工程—环境工程]