摘要
试验旨在优化微生物发酵处理葡萄籽粕的工艺条件。试验以酸溶蛋白含量、挥发性盐基氮含量、酸性洗涤纤维为考核指标筛选出优势菌种酿酒酵母。在此基础上,以酸溶蛋白含量为指标,对影响酿酒酵母发酵葡萄籽粕相关的4个因素(底物含水量、发酵时间、发酵温度和菌液接种量)进行优化。试验表明,微生物发酵葡萄籽粕的最佳工艺为底物水含量45%、发酵时间48 h、发酵温度30℃、菌液接种量为6%。酸溶蛋白含量提高175%,粗蛋白含量提高18.5%,中性洗涤纤维及酸性洗涤纤维含量分别下降4.66%、3.93%。经微生物发酵后葡萄籽粕的品质得到明显改善。
The study was to optimize the fermentation conditions of grape seed meal.In the experiment,the dominant strain Saccharomyces cerevisiae was screened by acid soluble protein content,volatile basic nitrogen content and acid detergent fiber.Four factors(substrate water content,fermentation time,fermentation temperature and inoculum amount)affecting the fermentation of grape seed meal by Saccharomyces cerevisiae were optimized with acid soluble protein content as index.The study indicates that the optimal fermentation conditions are substrate water content 45%,fermentation time 48 h,fermentation temperature 30℃,inoculation amount 6%.The content of acid soluble protein increased by 175%,the content of crude protein increased by 18.5%,the content of neutral detergent fiber and acid detergent fiber respectively decreased by 4.66%and 3.93%.After microbial fermentation,the quality of grape seed meal was significantly improved.
作者
南珊珊
张晓羊
杨梦琪
张莉
王海亮
牛俊丽
张文举
聂存喜
NAN Shan-shan;ZHANG Xiao-yang;YANG Meng-qi;ZHANG Li;WANG Hai-liang;NIU Jun-li;ZHANG Wen-ju;NIE Cun-xi
出处
《饲料研究》
CAS
北大核心
2021年第10期59-63,共5页
Feed Research
基金
兵团科技创新人才计划(项目编号:2020CB023)
石河子大学青年创新人才培育计划(项目编号:CXRC201807)。
关键词
葡萄籽粕
酿酒酵母
工艺优化
酸溶蛋白
正交设计
grape seed meal
Saccharomyces cerevisiae
process optimization
acid soluble protein
orthogonal design
