响应面法优化固态发酵餐厨垃圾与醋糟生产蛋白饲料

Optimization of solid-state fermentation condition for protein feed production with food waste and vinegar residues by response surface methodology

以餐厨垃圾和醋糟为原料,利用平菇、酿酒酵母、产朊假丝酵母和枯草芽孢杆菌进行固态发酵生产蛋白饲料。采用DesignExpert软件设计了Plackett-Burman筛选试验,从6个因素中筛选出3个显著因素分别为接种量、原料比和尿素添加量,再通过爬坡试验和响应面Box-Behnken设计对所选显著因素进行优化,得到最适确定最佳工艺条件为餐厨垃圾和醋糟添加质量比为67∶33,接种量为10.46%,尿素添加量为2.9%,发酵产物真蛋白含量为24.04%。

Pleurotus ostreatus,Saccharomyces cerevisiae,Candida utilis and Bacillus subtilis were used for solid-state fermentation in the production of protein feed from food waste and vinegar residues.Plackett-Burman experiment was designed by Design-Expert and three significant factors were selected from the six factors,which were inoculum,raw material proportion and urea addition.The three significant factors were optimized by experimental design of steepest ascent and Box-Behnken experiment.The results showed that the optimal process was as follows：food waste to vinegar residues ratio 67∶33,inoculum 10.46％ and urea addition 2.9％.Under the optimal condition,the true protein content of feeds was 24.04％.