餐厨垃圾微生物发酵生产蛋白饲料的工艺优化

Optimization of microbial fermentation process to produce protein feed from kitchen waste

以餐厨垃圾为原料,采用酵母菌、黑曲霉和枯草芽孢杆菌作为混合发酵菌剂进行固态发酵,结合正交试验,建立并优化了餐厨垃圾转化为生物活性蛋白饲料的工艺条件。结果表明,最佳发酵工艺为以酿酒酵母∶枯草芽孢杆菌∶黑曲霉(1∶1∶2)为混合菌剂,接种量1.0%,尿素添加量1.0%,30℃发酵48 h,含水量60%,在此发酵条件下发酵产物中粗蛋白含量提高了58.7%;粗纤维、粗淀粉和粗灰分含量均显示下降;氨基酸总含量增加了1.08倍,其中必需氨基酸含量提高了95.9%;维生素B1、B2的含量也有显著提高;微生物指标均符合国家饲料卫生标准(GB/T 5009.23—2006)。

Using kitchen waste as raw material, Saccharomyces cerevisiae, Aspergillus niger and Bacillus subtilis as mixed fermentation starter, com- bining with orthogonal test, the protein feed solid-state fermentation processing condition was optimized. The results showed that the optimum fermentation process was S. cerevisiae ：B. subtilis ：A. niger（1：1：2）, inoculum 1.0%, urea addition 1.0%, temperature 30 ℃, time 48 h, and moisture 60%. Under these conditions, crude protein content of fermentation product increased 58.7%; the crude fiber, starch and ash content decreased; total amino acid content increased 1.08 times, in which the essential amino acid content increased 95.9%; vitamin Bj, B2 content significantly increased, and the microbial indexes met the National Feed Hygiene Standards （GB/TS009.23--2006）.