腐竹副产物豆渣固态发酵生产益生菌工艺优化  

Process optimization of probiotics production by solid-state fermentation of beancurd dregs

作　　者：陈炳钿[1,2] 况应谷 王芳婷 时祥柱 Chen Bingdian;Kuang Yinggu;Wang Fangting;Shi Xiangzhu

机构地区：[1]福建省农业科学院畜牧兽医研究所,福建福州350007 [2]福建省新闽科生物科技开发有限公司,福建福州350007

出　　处：《饲料工业》2020年第15期50-54,共5页Feed Industry

基　　金：福建省科技计划星火项目[2019S0002]。

摘　　要：研究旨在将低值的腐竹副产物豆渣转化为富含益生菌的生物发酵饲料。以腐竹生产过程的副产物——豆渣为固态发酵主培养基,通过复配其他辅助组分后,接种枯草芽孢杆菌进行固态发酵。实验通过单因素和正交实验研究了豆渣麸皮比、接种量、发酵pH值、发酵温度、发酵时间等指标对发酵效果的影响。结果表明:最佳复配比例为豆渣:麸皮为8:2,枯草芽孢杆菌发酵液接种量为15%,发酵温度为35℃,发酵初始pH值为6.8,发酵时间为3d。发酵后的豆渣营养价值和风味品质得到一定程度的提高,活性芽孢数达1.25×10^10cfu/g,胰蛋白酶抑制因子活性极显著下降(P<0.01)。The purpose of this study is to transform the low-value bean dregs,a by-product of humus,into bio-fermented feed with high quality of probiotics.This experiment was carried out to investigate the solid-state fermentation of bacillus subtilis using bean dregs(by-product of Yuba).Factors involved include bean dregs/bran ratio,inoculum concentration,fermentation temperature and pH,fermentation time.The results showed that the optimal bean dregs/bran ratio was of 7:3,and the inoculum concentration was of 15%.The fermentation temperature should be controlled to 35 ℃,the initial fermentation pH was 6.8,and the fermentation time was 3 days.The nutritional value and flavor quality of fermented soybean dregs were were significantly increased.The number of bacillus subtilis was more than 1.25×1010 cfu/g,and anti-nutritional factors were decreased significantly(P<0.01).

关 键 词：豆渣 枯草芽孢杆菌 发酵 正交实验 营养价值 

分 类 号：S816.32[农业科学—饲料科学]