益生菌预发酵强化黑水虻转化餐厨垃圾合成虫体蛋白  

Facilitating bioconversion of kitchen waste by Hermetia illucens L.for enhanced production of insect protein:The key role of probiotic pretreatment

作　　者：王涛 印婷 刘轩 黄振兴 WANG Tao;YIN Ting;LIU Xuan;HUANG Zhenxing(School of Environmental Science and Engineering,Wuxi University,Wuxi 214105,China;School of Environment and Ecology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]无锡学院环境科学与工程学院,江苏无锡214105 [2]江南大学环境与生态学院,江苏无锡214122

出　　处：《食品与发酵工业》2025年第5期157-164,共8页Food and Fermentation Industries

基　　金：江苏省自然科学基金面上项目(BK20211035)。

摘　　要：餐厨垃圾是城镇有机固体废弃物的主要组成部分,具有产生量大、有机质含量丰富、可生物利用性高等特点。近年来,以黑水虻等资源型昆虫为媒介将有机废弃物转化为高附加值的蛋白质资源受到广泛关注,如何有效提升黑水虻的吸收和转化能力值得进一步研究。该文采用不同组合益生菌对餐厨垃圾进行预发酵,以强化黑水虻转化餐厨垃圾合成虫体蛋白。结果表明,乳酸菌、枯草芽孢杆菌和酵母菌协同预发酵显著提高了餐厨固渣可溶性蛋白含量,促进了虫体的生长发育和蛋白合成。虫体生物质含量、虫体蛋白产率和有机质减量率分别达到27.82%、162.7 mg/g-TS和74.1%,较对照组分别提高了74.7%、1.0倍和1.2倍。此外,三菌协同预发酵能够显著增强虫体蛋白的体外抗氧化活性,总还原力、羟自由基清除活性、DPPH自由基清除活性、ABTS阳离子自由基清除活性以及金属离子螯合能力,分别是对照组的1.14倍、1.16倍、1.51倍、1.24倍和1.21倍。该文可为餐厨垃圾转化合成高质量昆虫蛋白提供有益思路。Kitchen waste is a major component of urban organic solid waste,characterized by high production volumes,rich organic matter content,and high bioavailability.In recent years,there has been increasing attention on using resource-recycling insects,such as Hermetia illucens L.,to convert organic waste into valuable protein sources.However,further research is required to improve the absorption and conversion efficiency of H.illucens L.This study aimed to enhance insect protein synthesis from kitchen waste by pre-fermenting the waste with different combinations of probiotics.Results indicated that pre-fermentation using a combination of lactic acid bacteria,Bacillus subtilis,and yeast significantly increased the soluble protein content in kitchen waste,thereby promoting insect growth,development,and protein synthesis.Compared to the control group,biomass content increased by 74.7%,protein yield doubled(162.7 mg/g-TS),and the organic matter loss rate rose by 1.2 times(74.1%).Additionally,in comparison to the control group,the antioxidant activity of insect protein showed substantial improvement:1.16 times higher of total reducing power,1.51 times higher of hydroxyl free radical scavenging activity,1.24 times higher of DPPH free radical scavenging activity,and 1.14 times higher of ABTS cationic radical scavenging activity.The metal ion chelating ability also significantly improved by 1.21 times.These findings offer valuable insights for producing high-quality insect protein from kitchen waste.

关 键 词：餐厨垃圾 益生菌 黑水虻 虫体蛋白 抗氧化活性 

分 类 号：X799.3[环境科学与工程—环境工程] TQ920.6[轻工技术与工程—发酵工程]