摘要
选用枯草芽孢杆菌、蜡状芽孢杆菌、保加利亚乳杆菌、嗜热链球菌、乳酸菌等菌最优培养基,各菌种经培养后分别接种到以耳叶牛皮消二级浆为原料的发酵培养基中。设计不同发酵条件:发酵温度、发酵时间、复合微生物制剂添加量为自变量,分别测定不同发酵条件下发酵液中粗蛋白质的含量,从而分析出耳叶牛皮消二级浆的最佳发酵条件。试验表明,耳叶牛皮消二级浆最佳发酵条件为发酵温度30℃、发酵时间24 h、复合微生物制剂接种量为1.5%。固态复合微生物制剂的有效活菌总数为3.09×10^(9)g^(-1),理化指标:蛋白质2.78 g、酸度56.9°T、脂肪2.35 g。微生物指标:细菌总数≤62 CFU/mL、大肠杆菌<28 MPN/100mL、致病菌数未检出。产品具有耳叶牛皮消特有气味,细腻清爽,黏稠均匀。
The optimal culture medium of Bacillus subtilis,Bacillus cereus,Lactobacillus bulgaricus,Streptococcus thermophilus and lactic acid bacteria was selected and inoculated into the fermentation medium with Cynanchum auriculatum secondary pulp as raw material.Different fermentation conditions were designed:fermentation temperature,fermentation time and the amount of compound microbial preparation were used as independent variables to determine the content of crude protein in the fermentation broth under different fermentation conditions,so as to analyze the best fermentation conditions of Cynanchum auriculatum secondary pulp.The results showed that the optimum fermentation conditions of Cynanchum auriculatum secondary pulp were as follows:fermentation temperature 30℃,fermentation time 24H,and the inoculation amount of compound microbial preparation was 1.5%.The total number of effective living bacteria of solid compound microbial preparation was 3.09×10^(9)g Mel 1,and the physical and chemical indexes were as follows:protein 2.78g,acidity 56.9°T,fat 2.35g.Microbiological indicators:the total number of bacteria≤62CFU/mL,Escherichia coli<28MPN/100mL,the number of pathogenic bacteria was not detected.The product has the unique smell of Cynanchum auriculatum,delicate and refreshing,viscous and uniform.
作者
陈明
方希修
严雅瑶
CHEN Ming;FANG Xixiu;YAN Yayao(Jiangsu Agri-animal Husbandry Veterinary College,Taizhou,Jiangsu Province 225300,China)
出处
《中国饲料》
北大核心
2021年第12期17-20,共4页
China Feed
基金
江苏省农业科技自主创新项目【CX(14)2139】白首乌乳酸菌复合固体饮料生产新工艺与产品创制。
关键词
耳叶牛皮消二级浆
复合微生物
发酵
工艺研究
secondary pulp of Cynanchum auriculatum
compound microorganism
fermentation
process research
