响应面法优化黑曲霉固态发酵冬凌草的研究

Study on solid state fermentation of Rabdosia rubescens with Aspergillus niger by response surface method

实验以冬凌草为原料,采用黑曲霉进行固态发酵。在单因素实验的基础上,选取冬凌草与麸皮比、固液比和接种量为影响因素,以纤维素酶活力作为响应值进行响应面实验,优化固态发酵条件。获得的最佳发酵条件为:冬凌草与麸皮比为13.9(gg),固液比为11.7(gml),接种量为1.6%,基础营养盐液pH值为7,发酵温度为31℃。在此条件下,发酵72 h后纤维素酶活力达到16.49 U/g,粗纤维降解了10.56%,粗脂肪提高了16.72%,粗蛋白质提高了21.94%,营养价值得到提高。本实验为冬凌草在畜禽生产中的应用提供有益的参考。

In this experiment, the solid state fermentation conditions using R. rubescens as medium niger was studied. On the basis of single-factor experiments, the ratio of Rabdosia ru- bescens to wheat bran, liquid to solid and inoculum concentration were selected as the influencing factors, and the activity of cellulase in the fermentation product was used as the response value. The solid-state fermentation conditions of R. rubescens with A. niger were optimized by using response surface method. The optimum fermentation conditions were as follows： the ratio of R. rubescens to wheat bran is 1 ： 3.9（g ： g）, the ratio of liquid to solid is 1 ： 1.7（g ： ml）, the inoculum concentration is 1.6%, the pH value of basic nutrient solution is 7 and the fermentation temperature is 31℃. Under the optimum conditions, the cellulase activity reached 16.49 U/g after fermentation for 72 h, the crude fiber was degraded by 10.56%, the crude fat increased by 16.72% and crude protein increased by 21.94%. The nutritional value of R. rubescens feed has been improved. This experiment provided a useful reference for the application in livestock and poultry production of R. rubescens.