微生物发酵水飞蓟粕、马铃薯渣最佳条件的优化

Optimization of the Conditions for Microbial Fermentation of Milk Thistle Cake and Potato Residue

以马铃薯渣、水飞蓟粕为材料,研究单一菌种和复合菌种对其发酵的最佳条件。采用L9(34)正交试验设计,考虑原料比、水分含量、发酵时间、发酵温度四因素的相互作用,利用正交实验,以发酵后产物中的粗蛋白和粗纤维含量为指标,确定最佳发酵条件。试验结果表明:复合菌种发酵对蛋白质的提高率高于单一菌种发酵,黑曲霉:枯草芽孢杆菌=1:1的混合菌种对发酵后产物的粗蛋白质提高最大;且发酵的最优条件为A3B1C2D2,即原料比75:25,含水量40%,发酵温度为37℃,发酵时间为48h,PH值自然。

This experiment was conducted to study the optimum conditions of single strain and composite strain fermentation of potato pulp and milk thistle meal. Using L9（34） orthogonal experimental design, consider four factors： ratio of raw material, water content, fermentation time, fermentation temperature. Crude protein and crude fiber content of milk thistle meal were determined after fermentation to determine the optimal fermentation conditions. The test results showed that the rate of increase protein compound microbial fermentation was large than the single strain fermentation, the milk thistle meal after solid fermentation product of crude protein increased; Aspergillus niger： Bacillus subtilis = 1：1 was the best. The optimal fermentation conditions for A3B1C2D2, the ratio of raw materials 75：25, water content 40%, fermentation temperature 37℃, fermentation time is 48 h, the pH value of nature.