刺梨果渣发酵饲料蛋白的工艺研究

Fermentation technology of feed protein with Roxburgh rose pomace

以刺梨果渣为原料发酵生产饲料蛋白。研究以发酵产物中蛋白含量为指标,通过混合菌种进行发酵,筛选出最佳菌种比例,并通过单因素试验和正交试验得到混合菌发酵的最佳工艺条件。结果显示,最佳菌种组合为白地霉/康宁木霉/热带假丝酵母(2∶1∶2),产物中蛋白质含量为14.87%;混合菌发酵的最佳工艺条件为尿素添加量2%,装料量50 g/250 m L,料液比1∶1(g∶m L),接种量17%,发酵温度30℃,发酵时间5 d。发酵产物中蛋白质含量较未发酵果渣提高了175.8%,游离氨基酸含量提高了56.3%,可溶性膳食纤维提高了37.34%,适口性得到改善,同时具有刺梨的特殊香味,适合作为饲料添加剂。

R oxburgh rose pom ace w asused forthe production offeed protein by ferm entation.U sing protein contentin ferm entation productasindex, by the m eansofm ixed strainsferm entation,the optim alm ixed strain ratio w as screened.Then single factortestand orthogonaltestw as em ployed to getoptim um processconditionsofm ixed starin ferm entation.Itturned outthatthe optim alcom pound strainsw ere G eotrichum candidum ∶ Trichoder-m a koningii∶ C andida tropicalis2∶1∶2.U nderthiscondition,the protein contentw as14.87% .The optim alsolid-state ferm entation conditionsw ere as follow s：urea 2% ,loading volum e 50 g/250 m l,m aterial-w aterratio 1∶1 （g∶m l）,tem perature 30 ℃,inoculum 17% ,ferm entation tim e 5 d.U nderthis condition,the protein content,free am ino acidscontentand soluble dietary fiberincreased 175.8% ,56.3% and 21.06% ,respectively.The producthad betterpalatability w ith specialR .rose flavor,w hich w assuitable forusing asfeed additives.