餐厨垃圾乳酸发酵残渣生产蛋白饲料的研究

Animal feed production from lactic acid fermentation residue of kitchen waste using Plackett-Burman design

以餐厨垃圾乳酸发酵残渣为研究对象,探讨其酵母发酵制取饲料蛋白的可行性.采用Plack-ett-Burman试验设计从9个因素中筛选出影响酵母发酵的正向显著性因素(尿素、不灭菌)和负向显著性因素(磷酸氢二钾、硫酸镁).实验结果表明,残渣中残留的乳酸菌和乳酸盐对酵母发酵无影响,影响残渣酵母发酵的因素是酸性环境,酵母发酵前发酵底物无须灭菌.尿素最佳添加量为2.5%,最佳条件下发酵饲料中的真蛋白含量可高达31.1%,与餐厨垃圾乳酸发酵残渣中真蛋白含量(14.7%)相比,提高了1倍.

Yeast fermentation for animal feed production from lactic acid fermentation residue of kitchen waste is studied. Positive significant factors （urea and unsterilization） and negative significant factors （K2HPO4 and MgSO4） are screened from nine factors by Plackett-Burman design. It is not the lactic acid bacteria or lactic acid in the residue but the acidic environment that has a negative effect on the yeast fermentation, therefore sterilization of the residue before yeast fermentation is unnecessary. Single factor experiment of urea showed that optimal addition of urea is 2.5% and the real protein content in the product could reach 31.1% , one time more than that （14.7%） in the untreated residue.