固態(tài)發(fā)酵馬鈴薯渣生產(chǎn)活性蛋白飼料的研究
發(fā)布時間:2018-03-31 02:18
本文選題:固態(tài)發(fā)酵 切入點:馬鈴薯渣 出處:《西北農(nóng)林科技大學(xué)》2015年碩士論文
【摘要】:我國是馬鈴薯生產(chǎn)大國,在利用馬鈴薯加工淀粉過程中會產(chǎn)生大量薯渣,其飼用價值低且會造成環(huán)境污染,通過微生物發(fā)酵作用能夠有效改善馬鈴薯渣的營養(yǎng)價值,從而提升薯渣飼用價值。本研究以馬鈴薯渣為主要發(fā)酵基質(zhì),麩皮為輔助原料,通過多種微生物固態(tài)發(fā)酵方式生產(chǎn)活性蛋白飼料,分別從發(fā)酵菌種的選擇及配伍、發(fā)酵培養(yǎng)基配比的選擇及優(yōu)化、發(fā)酵條件的選擇及優(yōu)化三個方面對發(fā)酵馬鈴薯渣產(chǎn)活性蛋白飼料進行系統(tǒng)的研究。主要結(jié)論如下:(1)在單一菌種發(fā)酵試驗中,黑曲霉HF3與Z9將馬鈴薯渣發(fā)酵后蛋白質(zhì)含量、蛋白酶活和纖維素酶活顯著增加,粗纖維含量顯著降低,可用于發(fā)酵馬鈴薯渣產(chǎn)活性蛋白飼料的優(yōu)良菌種為黑曲霉HF3與Z9。(2)在雙菌組合發(fā)酵試驗中,綜合各營養(yǎng)指標(biāo)和活性指標(biāo)含量,包括蛋白質(zhì)、粗纖維含量以及纖維素酶、蛋白酶的活力,得到發(fā)酵馬鈴薯渣產(chǎn)蛋白飼料的優(yōu)選雙菌配伍為黑曲霉Z9和啤酒酵母PJ,最適菌種比例為1:1,發(fā)酵4d后,發(fā)酵產(chǎn)物中粗蛋白含量達到(41.72±0.58)%,粗纖維含量達到(8.47±0.11)%,蛋白酶活達到(1344.93±10.56)U/g,纖維素酶活達到(120.87±0.46)U/g。(3)在固態(tài)發(fā)酵培養(yǎng)基優(yōu)化試驗中,得到的培養(yǎng)基配比為馬鈴薯渣80%,尿素添加量5%,料水比1:1.5,麩皮添加量15%。同時,三個因素對粗蛋白含量的影響主次順序為:尿素添加量料水比麩皮添加量,對蛋白酶活和纖維素酶活的影響主次順序為:料水比尿素添加量麩皮添加量;在優(yōu)化的培養(yǎng)基條件下薯渣發(fā)酵后,粗蛋白含量為(38.01±0.80)%,蛋白酶活為(1593.03±5.29)U/g,纖維素酶活為(112.36±1.74)U/g。(4)固態(tài)發(fā)酵工藝參數(shù)優(yōu)化中得到的發(fā)酵條件為料層厚度2cm,發(fā)酵時間5d,發(fā)酵溫度27℃;同時三個因素對粗蛋白含量的影響主次順序為:發(fā)酵溫度料層厚度發(fā)酵時間,對蛋白酶活的影響主次順序為:料層厚度發(fā)酵溫度發(fā)酵時間,對纖維素酶活的影響主次順序為:料層厚度發(fā)酵時間發(fā)酵溫度;在優(yōu)化的工藝參數(shù)下薯渣發(fā)酵后,粗蛋白含量為(41.24±1.04)%,蛋白酶活為(1376.19±43.45)U/g,纖維素酶活為(124.33±0.28)U/g,并且各種氨基酸含量大幅度提高,飼料品質(zhì)得到提升。
[Abstract]:China is a large potato producing country, which will produce a large amount of potato dregs in the process of processing potato starch, and its feeding value is low and will cause environmental pollution. The nutritional value of potato residue can be improved effectively by microbial fermentation. In this study, potato dregs were used as main fermentation substrate and bran as auxiliary raw material to produce active protein feed by solid state fermentation of many microorganisms, respectively from the selection and compatibility of fermentation bacteria. The selection and optimization of fermentation medium, the selection of fermentation conditions and the optimization of fermentation conditions for the production of active protein feed from fermented potato dregs were systematically studied. The main conclusions are as follows: 1) in a single strain fermentation experiment, After fermentation of potato residue by Aspergillus Niger HF3 and Z9, the protein content, protease activity and cellulase activity increased significantly, while the crude fiber content decreased significantly. The best strains for producing active protein feed from potato dregs were Aspergillus Niger HF3 and Z9.2. in the combination fermentation experiment, the nutrient and activity indexes, including protein, crude fiber content and cellulase, were synthesised. The protease activity, the optimum combination of double bacteria for protein production from potato residue was aspergillus Niger Z9 and beer yeast PJ, the optimum proportion of strain was 1: 1, after fermentation for 4 days. The crude protein content in fermentation products reached 41.72 鹵0.58, crude fiber content reached 8.47 鹵0.11, protease activity reached 1344.93 鹵10.56 U / g and cellulase activity reached 120.87 鹵0.46 UP / g in solid state fermentation medium. The results showed that the proportion of the medium was: potato residue 80, urea 5, feed to water 1: 1.5, wheat bran 15. Meanwhile, the order of three factors affecting crude protein content was as follows: urea feed and water content was higher than wheat bran addition, and the effect of three factors on the crude protein content was as follows: the ratio of urea to water was higher than that of wheat bran. The order of the effect on protease activity and cellulase activity was as follows: the amount of wheat bran was added in the ratio of feed to water to urea, and the fermentation of potato dregs was carried out under the optimized culture medium. Crude protein content was 38.01 鹵0.80%, protease activity was 1593.03 鹵5.29 U / g, cellulase activity was 112.36 鹵1.74 U / g 路L ~ (4)) the fermentation conditions were as follows: material layer thickness 2 cm, fermentation time 5 days, fermentation temperature 27 鈩,
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