摘要
研究以清香型白酒糟为原料,添加酿酒酵母SY、枯草芽孢杆菌D和植物乳杆菌2-41进行混菌固态发酵,制备蛋白饲料。探索麸皮添加量对混菌固态发酵饲料质量的影响,优化发酵培养基配比后,采用单因素试验和正交试验,以酒糟饲料的粗蛋白含量为考察指标,研究发酵温度、发酵时间、菌种接种量和发酵培养基初始酸度对混菌固态发酵饲料质量的影响,从而优化混菌固态发酵工艺条件。结果显示,清香型白酒糟发酵培养基的最佳酒糟和麸皮比为9∶1,在酒糟初始水分为50%~60%的条件下,发酵培养基总装料量为50 g,其中清香型白酒糟45 g,麸皮5 g。混菌固态发酵最优工艺条件为菌种接种量13%、发酵温度26℃、发酵时间6 d、初始酸度0.90 mmol NaOH/10 g。在此混菌固态发酵工艺条件下进行3组平行试验,测得酒糟饲料中粗蛋白含量为(24.97±0.05)%,感官评价最终得分18分,等级为优良。研究结果对混菌固态发酵酒糟制备蛋白饲料具有一定的指导价值。
The study utilized pure flavor distiller's grains as the raw material to prepare protein feed through mixed solid-state fermentation.The fermentation involved the addition of brewing yeast(SY),Bacillussubtilis D,and Lactobacillus plantarum 2-41.The research explored the influence of bran adding amount on the quality of the mixed solid-state fermented feed.After optimizing the fermentation medium composition,single-factor experiments and orthogonal experiments were conducted,with crude protein content in the distiller's grains feed as the evaluation indicator.The study investigated the effects of fermentation temperature,fermentation time,inoculum size,and initial acidity of the fermentation medium on the quality of the mixed solid-state fermented feed,aiming to optimize the fermentation process conditions.The results revealed that the optimal distiller's grains to bran ratio in the fermentation medium was 9∶1,with an initial moisture content of 50%~60%,the total loading amount of the fermentation medium was 50 g,including 45 g pure flavor distiller's grains and 5 g bran.The optimal conditions for mixed solid-state fermentation were an inoculum size of 13%,fermentation temperature of 26℃,fermentation time of six days,and initial acidity of 0.90 mmol NaOH/10 g.Three parallel experiments were conducted under these optimal conditions,resulting in a crude protein content of(24.97±0.05)% in the distiller's grains feed.The sensory evaluation scored 18 points,with an overall rating of excellent.The study results provide valuable guidance for the mixed solid-state fermentation of distiller's grains to produce protein feed.
作者
时伟
张熙琳
郑红梅
黄婷
彭铭烨
郭举
SHI Wei;ZHANG Xi-lin;ZHENG Hong-mei;HUANG Ting;PENG Ming-ye;GUO Ju
出处
《饲料研究》
CAS
北大核心
2024年第4期79-84,共6页
Feed Research
基金
贵州省教育厅青年成长计划项目(项目编号:黔教合KY字[2018] 447)
茅台学院横向科研项目(项目编号:MTXYNJGC20220001)。
关键词
清香型白酒糟
混菌固态发酵
蛋白饲料
工艺优化
pure flavor distiller's grains
mixed bacteria solid state fermentation
protein feed
process optimization
