混菌固态发酵对改善沙棘果渣营养价值工艺优化的研究  

Study on optimization of solid-state fermentation with mixed bacteria to improve nutritional value of seabuckthorn fruit residue

作　　者：焦奕豪 高腾雨 龚建刚[3] 李帅英 冯志华[1] 张海华 JIAO Yi-hao;GAO Teng-yu;GONG Jian-gang;LI Shuai-ying;FENG Zhi-hua;ZHANG Hai-hua

机构地区：[1]河北农业大学动物科技学院,河北保定071000 [2]中国农业大学动物科技学院,北京100091 [3]河北农业大学食品科技学院,河北保定071000 [4]河北科技师范学院,河北秦皇岛066000

出　　处：《饲料研究》2024年第24期75-79,共5页Feed Research

基　　金：河北省重点研发计划项目(项目编号:21322908D);河北省现代农业产业技术体系蛋鸡肉鸡(家禽)营养与饲料(项目编号:HBCT2023210202)。

摘　　要：试验旨在优化发酵沙棘果渣的提取工艺,研究其营养价值。试验以沙棘果渣为原料,利用产朊假丝酵母菌和枯草芽孢杆菌混菌进行固态发酵,分别研究发酵温度、发酵时间、接种比例、接种量与加水量对发酵沙棘果渣的影响,利用正交分析法优化发酵工艺参数组合,检测发酵后沙棘果渣的营养成分。结果显示,在发酵温度35℃、发酵时间5 d、接种比例1∶1、微生物接种量10%、加水量为45%时发酵效果最好,在此条件下粗蛋白含量为15.48%,比未发酵时提高了39.21%(P<0.01),真蛋白含量为13.80%,比未发酵沙棘果渣中真蛋白含量提高了35.83%(P<0.05),粗纤维含量为18.55%,比未发酵时降低了19.45%(P<0.05)。研究表明,混菌固态发酵可以有效提高沙棘果渣的营养价值。The aim of the experiment was to optimize the extraction process of fermented sea buckthorn fruit residue and study its nutritional value.In this experiment,seabuckthorn fruit residue was used as raw material to carry out solid-state fermentation with a mixture of Candidaprionsand Bacillussubtilis.The effects of fermentation temperature,fermentation time,inoculation ratio,inoculation amount and added water on the fermented seabuckthorn fruit residue were studied,and the combination of fermentation parameters was optimized by orthogonal analysis method to detect the nutritional components of the fermented sea buckthorn fruit residue.The results showed that the fermentation effect was the best when fermentation temperature was 35℃,fermentation time was 5 days,inoculation ratio was 1∶1,microbial inoculation amount was 10%,and water addition was 45%.Under these conditions,the crude protein content was 15.48%,which was 39.21%higher than that of unfermented condition(P<0.01).The true protein content was 13.80%,which was increased by 35.83%(P<0.05).And the crude fiber content was 18.55%,which was decreased by 19.45%(P<0.05).The study indicates that mixed solid-state fermentation can effectively improve the nutritional value of seabuckthorn fruit residue.

关 键 词：沙棘果渣 产朊假丝酵母菌 枯草芽孢杆菌 固态发酵 工艺优化 

分 类 号：S816.7[农业科学—饲料科学]