基于Box-Behnken响应面法优化血粉菌酶混合发酵条件的研究  

Study on optimization of bacterial and enzymes mixed fermentation conditions of blood meal based on Box-Behnken response surface method

作　　者：张慧萍 孙逢雪 王利华[1] ZHANG Hui-ping;SUN Feng-xue;WANG Li-hua

机构地区：[1]青岛农业大学动物科技学院,山东青岛266109

出　　处：《饲料研究》2024年第22期95-98,共4页Feed Research

基　　金：山东省特种经济动物产业技术体系(项目编号:SDAIT-21)。

摘　　要：试验旨在优化血粉菌酶混合发酵条件,以可溶性氮释放率为考察指标,通过单因素试验和Box-Behnken响应面试验对发酵温度、液料比和木瓜蛋白酶添加量进行优化。结果显示,各因素对血粉菌酶发酵过程可溶性氮释放率的影响程度依次为温度>木瓜蛋白酶含量>液料比。血粉发酵最优条件为发酵温度38.5℃、液料比0.8 mL/g、木瓜蛋白酶添加量0.21%,验证试验的可溶性氮释放率为12.77%,与预测值12.81%较为接近,证明模型可靠。研究表明,响应面法可用于优化血粉发酵条件。The aim of the experiment was to optimize the bacterial and enzymes mixed fermentation conditions of blood meal.The release rate of soluble nitrogen was taken as the evaluation index,the fermentation temperature,liquid-solid ratio and papain addition amount were optimized by single factor test and Box-Behnken response surface test.The results showed that temperature>papain addition amount>liquid-solid ratio were the most important factors affecting the release rate of soluble nitrogen in the fermentation process.The optimal conditions for blood meal fermentation were fermentation temperature 38.5℃,liquid-solid ratio 0.8 mL/g,papain addition amount 0.21%.The soluble nitrogen release rate of the verification test was 12.77%,which was close to the predicted value of 12.81%,which proved the reliability of the model.The study indicates that response surface method can be used to optimize the fermentation conditions of blood meal.

关 键 词：血粉 枯草芽孢杆菌 发酵 木瓜蛋白酶 

分 类 号：S816.6[农业科学—饲料科学]