多菌发酵挤压酱油渣生产蛋白饲料的工艺研究  

Fermentation Optimization Conditions of the Extruded Sauce Residue for Producing Protein Feed by Multi Bacteria

作　　者：张海静 姜丽君 张敏 杨哲 邓雨欣 索文静 李宏军[1] ZHANG Haijing;JIANG Lijun;ZHANG Min;YANG Zhe;DENG Yuxin;SUO Wenjing;LI Hongjun(School of Agricultural Engineering and Food Science,Shandong University of Technology,Shandong Zibo 255049,China)

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255049

出　　处：《饲料工业》2022年第4期35-40,共6页Feed Industry

基　　金：山东省重点研发计划项目[2019GNC106076]。

摘　　要：为了充分利用酱油生产的副产物,进行了混合菌种固态发酵挤压酱油渣制备蛋白饲料的研究。采用单因素和Box-Behnken试验设计,以真蛋白含量和粗纤维含量作为考察指标,研究了接种量、发酵温度、发酵时间和装瓶量对发酵产物的影响。结果表明最佳发酵工艺为:接种量16.6%,发酵温度36℃,发酵时间6 d和装瓶量10 g,在上述发酵条件下,发酵产物中真蛋白含量达到32.11%,粗纤维含量降低到16.82%,与未发酵前相比,真蛋白含量提高了30.5%,粗纤维含量降低了44.8%,并且粗蛋白含量达到36.55%。本研究采用混合菌种发酵挤压酱油渣,可提高发酵产物中真蛋白含量,同时降低了粗纤维含量,为酱油渣开发利用制备饲料提供理论依据。In order to make full use of the by-products of soy sauce production,the preparation of protein feed from the extruded soy sauce residue wasstudied by multi bacteria under solid-state fer-mentation.Using the single factor and Box-Behnk-en test design with true protein content and crudefiber content as the inspection indicators,the ef-fects of inoculum size,fermentation temperature,fermentation period and bottling volume on fermentation products was studied.The results showed thatthe optimal fermentation condition was determined as:16.6%for inoculation size,36℃for fermentationtemperature,six days for fermentation period and 10 g for bottling volume.Under the above fermentationconditions,the true protein content and the crude fiber content in the fermentation product reached32.11%and 16.82%,respectively.Compared with the data before fermentation,the true protein contentwas increased by 30.5%,and the crude fiber content was decreased by 44.8%,furthermore,the crudeprotein content reached 36.55%.In this study,mixed strains were used to ferment the extrude sauce res-idue,which could increase protein content and reduce crude fiber content in fermentation products,andthe results could provide theoretical basis for the development and utilization of sauce residue to pre-pare feed.

关 键 词：挤压酱油渣 真蛋白 饲料 BOX-BEHNKEN试验设计 固态发酵 

分 类 号：S816.6[农业科学—饲料科学]