本文選題：柑橘皮渣 + 固態(tài)發(fā)酵��； 參考：《重慶大學(xué)》2016年碩士論文

【摘要】：柑橘類是世界上最常見的水果,分布廣,產(chǎn)量大。2015年重慶柑橘種植環(huán)節(jié)的產(chǎn)值達(dá)到111億元,柑橘成為當(dāng)?shù)毓r(nóng)的一大收入來源。目前我國對柑橘的開發(fā)利用已經(jīng)從單純的鮮果消費(fèi)到帶動(dòng)相關(guān)柑橘加工產(chǎn)業(yè)發(fā)展,其中也會(huì)產(chǎn)生大量的柑橘皮渣。目前對于柑橘皮渣的處理目前還是以衛(wèi)生填埋為主,大量皮渣嚴(yán)重污染環(huán)境,因此尋找一套綠色高效的處理道路勢在必行。單細(xì)胞蛋白飼料主要是指通過發(fā)酵方法生產(chǎn)的酵母菌、細(xì)菌、霉菌及藻類等的細(xì)胞生物體。單細(xì)胞蛋白飼料的蛋白含量高,營養(yǎng)組分齊全,原料來源豐富,可以結(jié)合微生物發(fā)酵工程進(jìn)行柑橘皮渣的資源化利用。在發(fā)酵菌種的選擇上,除了發(fā)酵常用的酵母類微生物,還可以在自然腐敗的柑橘皮上尋找其他安全高效的橘皮降解菌種。發(fā)酵工藝采用微生物固體發(fā)酵法,結(jié)合當(dāng)?shù)氐霓r(nóng)業(yè)副產(chǎn)物作為輔料,提升發(fā)酵底物的含氮量。對于主要發(fā)酵條件進(jìn)行了分析和總結(jié),并結(jié)合飼料主要指標(biāo)對產(chǎn)物進(jìn)行評價(jià),現(xiàn)得到主要結(jié)論如下。(1)挑取自然腐敗的柑橘皮上的微生物,接種到纖維素培養(yǎng)基和果膠培養(yǎng)基上選擇性培養(yǎng),經(jīng)多次分離純化后得到纖維素降解菌和果膠降解菌。對得到菌株DNA測序比對,得到了F78產(chǎn)堿菌、G3-6-20抗輻射菌、F-10米曲霉菌、BC361橙黃色大理石雕菌、58289水稻惡苗病菌、K801康寧木霉菌。其中米曲霉和康寧木霉具有安全高效的特點(diǎn),因此選擇為發(fā)酵實(shí)驗(yàn)的主要原料分解菌種。(2)對米曲霉、康寧木霉,與發(fā)酵常用的酵母類菌種熱帶假絲酵母、球擬圓酵母進(jìn)行了菌種組合研究,確定米曲霉/康寧木霉/熱帶假絲酵母三菌種比例為1:2:2時(shí)進(jìn)行混合發(fā)酵時(shí)的麩皮組粗蛋白最高,達(dá)到32.79%,比例為1:1:1或者1:2:2時(shí)豆餅組粗蛋白最高,均達(dá)到33%以上。(3)本次混合菌種發(fā)酵實(shí)驗(yàn)研究的最佳發(fā)酵條件為:發(fā)酵時(shí)間84h,發(fā)酵溫度33℃,含水率70%,輔料投加比例5%,菌液投加量0.4ml/g。(4)通過光照發(fā)酵和遮光發(fā)酵的對比試驗(yàn),發(fā)現(xiàn)光照可作為一個(gè)顯著的生長刺激條件(P=0.05),可以對產(chǎn)物的粗蛋白含量產(chǎn)生8%左右的相對提升。(5)對比本次研究選擇的飼料標(biāo)準(zhǔn)《GB\T 5916-2008產(chǎn)蛋后備雞、產(chǎn)蛋雞、肉用仔雞配合飼料》,麩皮組發(fā)酵后產(chǎn)物粗蛋白為30.95%;豆餅組為32.36%,遠(yuǎn)高于標(biāo)準(zhǔn)規(guī)定的20%;產(chǎn)物灰分均不超過4%,滿足標(biāo)準(zhǔn)規(guī)定的8%�？扇苄缘鞍滓策_(dá)到了發(fā)酵前的6倍左右,豐富的可溶性蛋白含量利于飼用動(dòng)物的消化吸收。
[Abstract]:Citrus is the most common fruit in the world with wide distribution and large yield. In 2015, the output value of citrus cultivation in Chongqing reached 11.1 billion yuan, and citrus became a major source of income for local fruit farmers. At present, the development and utilization of citrus in China has changed from pure fresh fruit consumption to promoting the development of related citrus processing industry, among which a large amount of citrus peel residue will be produced. At present, the treatment of citrus peel residue is mainly sanitary landfill, a large number of residue seriously pollute the environment, so it is imperative to find a set of green and efficient treatment road. Single cell protein feed mainly refers to yeast, bacteria, mold and algae produced by fermentation. The single cell protein feed has high protein content, complete nutrient components and abundant raw materials, which can be used for the utilization of citrus peel dregs in combination with microbial fermentation engineering. In the selection of fermentative bacteria, in addition to the yeast microbes commonly used in fermentation, we can also look for other safe and efficient citrus peel degradation bacteria on naturally decayed citrus peel. The fermentation process used microorganism solid fermentation method, combined with local agricultural by-products as auxiliary materials, to enhance the fermentation substrate nitrogen content. The main fermentation conditions were analyzed and summarized, and the main indexes of feed were used to evaluate the products. The main conclusions were as follows: 1) picking up the microorganisms from naturally decayed citrus peel. Cellulose degrading bacteria and pectin degrading bacteria were obtained by inoculation on cellulose medium and pectin medium. Compared with the DNA sequencing of the obtained strain, a radiation-resistant fungus, F -10 Aspergillus orangensis BC361, BC361, BC361, was obtained, and Trichoderma kangning K801 was obtained. Among them, Aspergillus oryzae and Trichoderma kangningensis have the characteristics of safety and efficiency, so they are selected as the main raw materials of the fermentation experiment, I. e., the decomposing strain of Trichoderma oryzae, Trichoderma kangningensis, and the yeast species Candida tropicalis, which are commonly used for fermentation. The strain combination study of P. oryzae showed that when the ratio of Aspergillus oryzae / Trichoderma oryzae / Candida tropicalis was 1:2:2, the crude protein of bran group was the highest, reaching 32.79%, and the proportion of crude protein of soybean cake group was the highest at 1:1:1 or 1:2:2. The optimum fermentation conditions were as follows: fermentation time 84 h, fermentation temperature 33 鈩，

本文編號：1833774