微生物发酵鱿鱼加工副产物的工艺优化

Optimization of Fermentation Conditions of Squid Processing Byproduct by Microbe

试验以鱿鱼加工副产物为主要原料,辅以龙须菜,进行酵母菌、保加利亚乳杆菌发酵。以可溶性蛋白转化率为检测指标,通过单因素和正交试验确定发酵的最佳条件。结果表明:(1)酵母菌发酵的最佳条件为:料水比为1∶7,碳源添加量为10%,接种量为15%,发酵时间为1 d,可溶性蛋白转化率最高为17.56%;(2)保加利亚乳杆菌发酵的最佳条件为:料水比为1∶7,碳源添加量为12%,接种量为5%,发酵时间为2 d,可溶性蛋白转化率最高为27.78%。通过微生物发酵,不仅解决了鱿鱼加工副产物的环境污染及资源浪费问题,而且还提高了鱿鱼加工副产物中小分子蛋白的含量,有望进一步加工成为利于消化吸收的理想生物制品。

The fermentation was produced by Yeast and Lactobacillus bulgaricus with squid processing byproduct as the main raw material, supplemented with Seaweed powder. The optimal conditions of fermenta- tion were determined by single factor and orthogonal experiment with the conversion ratio of soluble protein for index. Results show： （1） the optimal conditions for the fermentation of yeast were as follows： the ratio of materi- al to water was 1：7, the added amount of carbon source was 10%, the inoculation amount was 15%, the fermen- tation time was 1 d, the conversion ratio of soluble protein was 17.56%; （2） the optimal conditions for the fer- mentation of L. bulgaricus were as follows： the ratio of material to water was 1：7, the added amount of carbon source was 12%, the inoculation amount was 5%, the fermentation time was 2 d, the conversion ratio of soluble protein was 27.78%. By microbial fermentation, which not only solves the environmental pollution and re- sources waste problems of the by-products from processing of squid, but also improve the contents of small molecular proteins in processing byproducts of squid. Microbial fermentation product is expected to be further processed to become the ideal biological products which are conducive to digestion and absorption.