动物营养学报Issue(8)：2628-2636,9.DOI:10.3969/j.issn.1006-267x.2015.08.038
酱油渣发酵工艺及蛋白质含量变化研究
Optimization of Fermentation Conditions for Soy Sauce Residue and Its Increase in Protein Content
摘要
Abstract
In this experiment, on the basis of aspergillusoryzae fermentation, solid-state fermentation ( the first aerobic fermentation anaerobic fermentation) was involved in soy sauce residue fermentation to improve its util-ity in animal feed, using a variety of complex microbial ( Aspergillusniger, Bacillussubtilis and Candida utilis yeast) . After fermentation of soy sauce residue containing meterial, the free amino acids, activity of enzymes and bioactive small peptides were determined. By determining strain growth curve and fermentation effects, As-pergillusniger, Bacillussubtilis and Candida utilis yeast were analyzed to select suitable strains. Considering the crude protein and acid-soluble protein content as index, the effects of different substrates, initial water content, inoculation amount, fermentation temperature and fermentation time on the fermentation were examined The fermentation by single strain and mixed fungu were also explored. Crude protein and the acid-soluble protein were significantly increased. Compared to pre-fermentation, crude protein was significantly increased by 7.35%( P<0.05) , and acid-soluble protein was significantly increased by 24.44% ( P<0.05);the optimal fermenta-tion parameters were that the ratio of soybean meal: soy sauce residue was 1∶1, the ratio of substrate to water was 1∶1.0, the inoculation amount was 10%, the fermentation temperature was 30 ℃,the fermentation time was 60 h, and the anaerobic fermentation time was 24 h. In the fermented products, the crude protein was 49.44%, and the acid-soluble protein was 19.89%. Results indicate soy sauce residue may be developed to be good protein materials for animal after fermentation with other materials.关键词
酵母菌/复合发酵/酱油渣/饲料蛋白质Key words
Candida utilis yeast/mixed fermentation/soy sauce residue/feed protein分类
农业科技引用本文复制引用
曾李,习欠云,张庆宇,陈穗,江青艳,张永亮..酱油渣发酵工艺及蛋白质含量变化研究[J].动物营养学报,2015,(8):2628-2636,9.基金项目
广东省农业攻关项目“畜禽饲料高效利用关键技术研究”(2011A020102009) （2011A020102009）
