响应面分析灵芝菌糠发酵饲料加工调制与优化研究

Optimization study on production of fermented feed of fungus chaff of ganoderma iucidum with using response surface methodology

本试验以灵芝菌糠为原料,研究其制作发酵饲料的工艺条件。通过响应面分析法中Plackett-Burman试验设计,对影响灵芝菌糠发酵效果的诸多相关因素进行分析并成功筛选出主效应因子,即假丝酵母菌液和嗜酸乳杆菌液用量比、菌液接种量、料水比和初始pH。在Plackett-Burman设计基础上,根据主效应因子作用大小与方向进行爬坡试验,再进行Box-Behnken Design中心复合试验,对主效应因子进一步优化。结果表明:灵芝菌糠发酵饲料调制最佳工艺条件为假丝酵母菌液和嗜酸乳杆菌液用量比6.8∶1、菌液接种量6.8%、料水比1.1∶1和初始pH 5.2。发酵后,灵芝菌糠粗蛋白质含量提高到14.51%,粗纤维降低,有明显酒香味,感官品质有较大改善。

Taking fungus chaff of Ganoderma lucidas raw material,Plackett-Burman design in response surface methodology was applied to analyze various relevant factors influencing the fermentation effects of fungus chaff of Ganoderma lucidas and screen out main factors successfully,inclnding the ratio of Candida albicans solution and Lactobacillus acidophilus solution,the inoculation amount of strain,feed water ratio and the pH.Based on Plackett-Burman design,steepest ascent design was carried out in accordance with effects and directions of main factors.Then,Box-Behnken design was conducted.The results showed that the optimal modulation process conditions of fermented feed of fungus chaff of Ganoderma lucid were：the use ratio of Candida albicans solution and Lactobacillus acidophilus solution was 6.8∶1,the inoculation amount of strain was 6.8%,the feed water ratio was 1.1∶1 and the initial pH was 5.2.After fermentation,the content of crude protein in fungus chaff of Ganoderma lucid increased and its crude fiber decreased with obvious bouquet and better organoleptic quality.