啤酒酵母固态发酵苜蓿粉工艺研究初探

Preliminary research of solid-state fermentation to alfalfa meal by saccharomyces cerevisiae

研究采用啤酒酵母固态发酵苜蓿粉,以提高苜蓿粗蛋白质含量为目标,优化发酵工艺参数。通过对料水比、发酵温度、接种量及发酵时间等单因素进行试验优化,在此基础上对料水比、发酵温度及发酵时间进行响应面试验设计。结果表明:啤酒酵母固态发酵苜蓿粉的最佳发酵工艺参数为:料水比1:1.52,发酵时间为122.6 h,发酵温度为28.3℃。模型极其显著(P<0.01),拟合度好。在此条件下,苜蓿蛋白质的含量为26.65%,比未经发酵的苜蓿蛋白质含量22.37%提高了19.13%;纤维素含量为15.73%,比未经发酵的苜蓿纤维素含量19.30%降低了18.50%。试验研究结果为啤酒酵母固态发酵苜蓿制备苜蓿蛋白粉及苜蓿肽工艺提供了参考。

In order to improve the concentration of protein, alfalfa meal was fermented in solid-state by saccharomyces cerevisiae in this research. The single factor of ratio of substrate to water, temperature, inoculation amount and fermentation time were optimized. Then, the response surface methodolo- gy was used to analyze the main factors ratio of substrate to water, temperature and fermentation time. The results showed that ： ratio of substrate to water l ： 1.52, fermentation time 122.6 h, and fermenta- tion temperature 28.3 ℃ were the best parameters of solid-state fermentation to alfalfa meal by saccharomyces cerevisiae. The model was significant （P〈0.01）, and there was no lack of fit. The content of alfalfa protein is 26.65%, comparing with the unfermented alfalfa protein which content is 22.37%, 19.13% is increased; the content of cellulose is 15.73%, comparing with the unfermented alfalfa cellulose whose content is 22.37%, and 18.50% is decreased. This result provide a reference for the solidstate fermentation of saccharomyces cerevisiae, preparation of alfalfa protein powder and alfalfa peptide technology.