本文選題：魚粉　切入點(diǎn)：嗜酸乳桿菌　出處：《飼料工業(yè)》2017年10期

【摘要】：試驗(yàn)旨在研究不同發(fā)酵條件對發(fā)酵魚粉小肽含量和揮發(fā)性鹽基氮的影響,確定發(fā)酵魚粉生產(chǎn)工藝條件。以嗜酸乳桿菌和枯草芽孢桿菌為發(fā)酵菌株,以發(fā)酵產(chǎn)物小肽含量和揮發(fā)性鹽基氮含量為指標(biāo),優(yōu)化了混合菌固態(tài)發(fā)酵制備發(fā)酵魚粉的生產(chǎn)工藝條件,并對發(fā)酵魚粉的總抗氧化能力和氨基酸組成進(jìn)行了分析。試驗(yàn)結(jié)果表明,適宜的發(fā)酵魚粉生產(chǎn)工藝條件為:菌種接種比(嗜酸乳桿菌枯草芽孢桿菌)12、料水比11、接種量5%、發(fā)酵溫度35℃、發(fā)酵時(shí)間24 h。此條件下,發(fā)酵魚粉小肽含量達(dá)到24.77%,揮發(fā)性鹽基氮僅為42.5 mg/100 g,總抗氧化能力提升70%以上,限制性氨基酸的含量提升27.75%以上,發(fā)酵魚粉較傳統(tǒng)的普通魚粉有巨大的優(yōu)勢,應(yīng)用于飼料中具有廣闊的市場前景。
[Abstract]:The purpose of the experiment was to study the effects of different fermentation conditions on the content of small peptides and volatile base nitrogen in fermented fish meal, and to determine the technological conditions for the production of fermented fish meal. Lactobacillus acidophilus and Bacillus subtilis were used as fermentation strains. With the content of small peptide and volatile base nitrogen as the index, the production conditions of mixed bacteria solid state fermentation to produce fermented fish meal were optimized. The total antioxidant capacity and amino acid composition of fermented fish meal were analyzed. The optimum technological conditions for the production of fish meal were as follows: inoculation ratio of Lactobacillus acidophilus Bacillus subtilis 12, feed / water ratio 11, inoculation volume 5, fermentation temperature 35 鈩，

本文編號(hào)：1698856