本文選題：紅薯渣 + 混合菌��； 參考：《湖南農(nóng)業(yè)大學(xué)》2015年碩士論文

【摘要】：紅薯渣是紅薯加工企業(yè)提取淀粉后剩余的殘?jiān)?因其沒能得到合理的利用而造成資源浪費(fèi)和環(huán)境污染。通過微生物固體發(fā)酵紅薯渣生產(chǎn)菌體蛋白飼料,不僅利于環(huán)境保護(hù),還能減輕蛋白飼料資源壓力。因此,發(fā)酵紅薯渣具重要科研價(jià)值和廣闊的市場(chǎng)前景。本研究通過3個(gè)試驗(yàn)探討了固態(tài)發(fā)酵紅薯渣的最佳單一菌株、最佳發(fā)酵路線、最佳混菌組合及比例,發(fā)酵條件優(yōu)化和發(fā)酵產(chǎn)物表觀代謝能、能量表觀代謝率以及粗蛋白表觀代謝率。主要研究工作和結(jié)果如下：試驗(yàn)一 本研究共采用酵母菌4株,黑曲霉菌(H)4株,枯草芽孢桿菌(K)5株,乳酸菌(R)1株。首先在相同發(fā)酵條件下進(jìn)行固體發(fā)酵,以產(chǎn)物粗蛋白為主要衡量目標(biāo),進(jìn)行單一菌株的篩選。結(jié)果表明,4株酵母菌中以產(chǎn)朊假絲酵母(C)發(fā)酵產(chǎn)物粗蛋白含量最高,為12.53%；4株黑曲霉菌中以編號(hào)為41126的菌株發(fā)酵產(chǎn)物粗蛋白含量最高,為13.67%；5株枯草芽孢桿菌中Y111發(fā)酵產(chǎn)物粗蛋白最高,為10.63%。利用篩選出的4株最佳單菌進(jìn)行發(fā)酵路線選擇,C+H(1：2、1.5：1.5、2：1)組成好氧發(fā)酵,C+R+K(1：1：1)組成厭氧發(fā)酵,第一步好氧發(fā)酵產(chǎn)物烘干繼續(xù)進(jìn)行第二步厭氧發(fā)酵組成二次發(fā)酵。結(jié)果表明,好氧發(fā)酵路線以H：C=1：2產(chǎn)物粗蛋白含量最高,為13.53%；厭氧發(fā)酵產(chǎn)物粗蛋白含量為8.88%；二次發(fā)酵路線以H:C=2:1+C:R:K:1:1:1產(chǎn)物粗蛋白含量最高,為15.11%。由此確定最佳發(fā)酵路線為二次發(fā)酵,H:C=2:1+C:R:K:1:1:1為最佳菌種組合比例。試驗(yàn)二 試驗(yàn)選取NH4CL. (NH4)2SO4.尿素三種無(wú)機(jī)氮源,分別設(shè)置濃度水平為0.5%、0.75%、1%、1.25%、1.5%添加到紅薯渣中按已定的最佳菌種組合和二次發(fā)酵路線進(jìn)行發(fā)酵,以產(chǎn)物粗蛋白含量為主要衡量指標(biāo),選取最佳N源及其添加量。結(jié)果表明,尿素添加量為1%時(shí),產(chǎn)物粗蛋白含量最高為11.78%。故選擇尿素作為培養(yǎng)基N源。以發(fā)酵時(shí)間、發(fā)酵溫度、N源添加量和菌液接種量四個(gè)因素為變量進(jìn)行L16(44)正交試驗(yàn),通過測(cè)定發(fā)酵產(chǎn)物粗蛋白含量,確定最佳發(fā)酵條件。結(jié)果表明,最佳發(fā)酵條件為發(fā)酵時(shí)間3d,發(fā)酵溫度28℃,N源添加量1%,菌液接種量3%。產(chǎn)物粗蛋白含量達(dá)12.35%,較同等N源添加量原料發(fā)酵前提升了85.99%,且產(chǎn)物能量值和氨基酸含量都有了不同程度的提升,尤其幾種必需氨基酸含量明顯上升。試驗(yàn)三 根據(jù)已定的最佳發(fā)酵條件進(jìn)行擴(kuò)大發(fā)酵,發(fā)酵產(chǎn)物鋪平曬干,測(cè)定產(chǎn)物粗蛋白和能量值。試驗(yàn)設(shè)計(jì)紅薯渣發(fā)酵產(chǎn)物組(A)、紅薯渣原料組(B)、紅薯渣原料添加植物油組(C)、等蛋白小麥組(D)、等蛋白等能量小麥添加植物油組(E)分別強(qiáng)飼成年黃羽肉雞40g,以全收糞法測(cè)定產(chǎn)物能量和粗蛋白表觀代謝率。表觀代謝能結(jié)果表明,A組極顯著高于B組(P0.01),較紅薯渣對(duì)照組提高了33.46%,與C組和E組無(wú)顯著性差異(P0.05),D組極顯著高于其他各組(P0.01)；能量表觀代謝率結(jié)果表明,A組極顯著高于B組(P0.01),較紅薯渣對(duì)照組提高了20.30%,與C組和E組無(wú)顯著性差異(P0.05),D組極顯著高于其他各組(P0.01)；粗蛋白表觀代謝率結(jié)果表明,A組極顯著高于B組(P0.01),較紅薯渣對(duì)照組提高了85.24%,顯著高于C組(P0.05),較C組提高了37.07%,和E組無(wú)顯著性差異(P0.05),D組極顯著高于其他各組(P0.01)。
[Abstract]:The residue of sweet potato residue is the residual residue after the extraction of starch from sweet potato processing enterprises. The fermentation of sweet potato residue can not only help environmental protection but also reduce the pressure of protein feed resources. Therefore, fermented sweet potato residue has important scientific research value. In this study, the best single strain, optimal fermentation route, optimal mixture and proportion, optimization of fermentation conditions, apparent metabolic energy of fermentation products, energy apparent metabolic rate and apparent apparent metabolic rate of crude protein were investigated through 3 experiments. The main research work and results are as follows: one experiment 4 strains of yeast, 4 strains of Aspergillus niger (H), 5 strains of Bacillus subtilis (K) and 1 strains of lactic acid bacteria (R) were used in the study. First, solid fermentation was carried out under the same fermentation conditions. The crude protein of the product was used as the main measure to screen the single strain. The results showed that the content of crude protein in the fermentation products of 4 strains of yeast was the highest, which was the highest in the fermentation products of the 4 yeast strains of Candida prion (C). 12.53%; in 4 strains of Aspergillus niger 41126, the crude protein content of the fermentation product was the highest, 13.67%. The Y111 fermentation product of 5 strains of Bacillus subtilis was the highest, which was selected by the best single bacteria selected by 10.63%.. C+H (1:2,1.5:1.5,2:1) formed aerobic fermentation, C+R+K (1:1:1) formed anaerobic fermentation. Fermentation, the first step of aerobic fermentation product drying to continue the second step anaerobic fermentation to form two fermentation. The results showed that the aerobic fermentation route was the highest protein content of H:C=1:2 products, 13.53%, the crude protein content of the anaerobic fermentation product was 8.88%, and the two fermentation route was the highest protein content of the H:C=2:1+C:R:K:1:1:1 product, 15.11%. It was determined that the best fermentation route was two times fermentation, H:C=2:1+C:R:K:1:1:1 was the best combination proportion. The test two test selected three kinds of inorganic nitrogen sources of NH4CL. (NH4) 2SO4. urea, and set the concentration level to 0.5%, 0.75%, 1%, 1.25%, 1.5% respectively. The content of crude protein was the main index, and the best N source and its addition were selected. The results showed that when the amount of urea was 1%, the content of crude protein was 11.78%., so the urea was selected as the N source of culture medium. The fermentation time, the fermentation temperature, the addition of N source and the inoculation amount of the bacterial liquid were taken as the L16 (44) orthogonal test. The optimum fermentation conditions were determined by determining the crude protein content of the fermentation products. The results showed that the optimum fermentation condition was 3D, the fermentation temperature was 28, the amount of N source was 1%, the crude protein content of the 3%. product was 12.35%, which was 85.99% higher than that of the same N source, and the energy and amino acid content of the product had different degrees. The content of several essential amino acids increased obviously. Experiment three expanded fermentation on the basis of the optimum fermentation conditions, paving and drying the products, determining the crude protein and energy value of the product. Experimental design of sweet potato residue fermentation product group (A), sweet potato residue material group (B), sweet potato residue raw material added to plant oil group (C), and protein wheat group (D), 40g of adult yellow feather chicken was strongly fed with plant oil group (E) with equal protein and other energy wheat. The results of apparent metabolic energy showed that group A was significantly higher than that of group B (P0.01), which was 33.46% higher than that of sweet potato control group. There was no significant difference between group C and E group (P0.05), and the D group was significantly higher than that of the group C and E group. The energy apparent metabolic rate showed that the A group was significantly higher than the B group (P0.01), which was 20.30% higher than that of the sweet potato residue control group. There was no significant difference between the C group and the E group (P0.05), and the D group was significantly higher than the other groups (P0.01). The apparent apparent metabolic rate of the crude protein showed that the A group was significantly higher than the B group (P0.01), and was better than the sweet potato residue control group. 85.24%, significantly higher than group C (P0.05), increased by 37.07% compared with group C, and E group had no significant difference (P0.05), D group was significantly higher than other groups (P0.01).
【學(xué)位授予單位】：湖南農(nóng)業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2015
【分類號(hào)】：S816

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