利用枯草芽孢杆菌发酵鱿鱼内脏的工艺探讨

Fermentation Waste of Seafood with Bacillus subtilis

试验探讨了枯草芽孢杆菌对鱿鱼内脏下脚料发酵工艺的效果。利用海产品中的鱿鱼内脏作为试验的主要原料,通过辅助的添加葡萄糖作为碳源,利用枯草芽孢杆菌进行发酵实验。以发酵液中可溶性肽含量为评价指标,通过单因素和正交试验来确定发酵的最适条件。结果显示当接种量为12%,料水比为1:5,碳源添加量为10%的条件下,置于培养箱中发酵1 d,枯草芽孢杆菌能最有效的发酵鱿鱼内脏,发酵液中的可溶性肽含量到20.82 g/L;本研究为今后的微生物发酵海产品下脚料奠定了基础,使下脚料的高值利用有一定的依据,同时也缓解下脚料带来的环境污染,还能带来一定的经济效益。

The effect of Bacillus subtilis on the fermentation process of squid offal was investigated. B.subtilis was subjected to fermentation experiment by using the squid offal in seafood as the main raw material ofthe experiment and assisted by the addition of glucose as the carbon source. According to the content of solublepeptide in the fermentation broth as the evaluation index, the optimal fermentation conditions were determinedby single factor and orthogonal experiments. The results showed that when the inoculum size was 12%, the ratioof material to water was 1：5, and the amount of carbon source was 10%, the fermentation was carried out in anincubator for 1 day. B. subtilis was the most effective fermented organ of the salmon. The content of solublepeptide in fermentation broth can reach 20.81 g/L. The research results laid the foundation for the futuremicrobial fermentation of seafood waste, which makes the use of high value of scraps reasonable, and alsoalleviates the environment brought by the waste pollution, but also bring some economic benefits.