不同双菌组合固态发酵甘薯渣的营养价值

The nutritional values of solid-state-fermented sweet potato residue by using different combinations of double bacteria

为了研究康宁木霉和不同菌株组合固态发酵甘薯渣的增值效果,试验以康宁木霉为种子菌,分别与酵母菌、乳酸菌和枯草芽孢杆菌进行组合,双菌固态发酵甘薯渣。结果表明:在温度为30℃、自然p H值条件下发酵72 h,9个组合发酵均在一定程度上提高了甘薯渣真蛋白含量,降低了粗纤维含量,优化了氨基酸组成。其中康宁木霉和枯草芽孢杆菌组合提高甘薯渣真蛋白、降解粗纤维和改善马铃薯渣氨基酸组成的效果最好。

To study the value - added effect of using Trichoderma koningii combined with different strains of bacteria for solid - state fermenta- tion of sweet potato residue, Trichoderma koningii was used as seed bacteria, and then was combined with the yeast, lactic acid bacteria and Bacillus subtilis to form double bacteria for solid - state fermentation of sweet potato residue, respectively. The results showed that sweet potato residue was fermented for 72 h at 30 ℃ under natural pH value using 9 combinations of fermentation, which increased the content of true protein to a certain extent, and decreased the content of crude fiber, and optimized the composition of amino acids. Thereinto, the combination of Trichoderma koningii with Bacillus subtilis had the best effects on the increase of true protein of sweet potato residue, degradation of crude fiber, and improvement of the composition of amino acids in sweet potato residue.