以浓醪酒糟为基质的发酵生产单细胞蛋白的工艺条件的优化

Study on the Fermentation of SCP on the base of the Distiller’s Grain

主要研究进行以浓醪酒糟为基质的SCP发酵 ,对其培养基的优化 ,探讨了氮源、磷酸盐、无机盐及发酵起始温度、发酵起始pH和不同种龄、不同接种量、溶氧对发酵的影响。其优化的培养基为酒精糟液、硫酸铵1 5‰、硫酸镁 0 3‰ ;而优化的发酵工艺条件是 :初始pH为 4 5、装液量为 15mL/ 2 5 0mL、培养温度为 30℃、15 0转 /分钟的摇床。发酵后得到的结果是 :淀粉含量从 1 6 2 %降到 1 12 5 % ,降幅达 30 6 % ;菌浓达到了 2 5 1g/10 0mL ;真蛋白含量达 5 1 7% ;COD从 5 96 6 9 9降到 30 94 0 3,COD去除率达 4 8 18%。产物中酵母数达 9 88亿个 /mL ,营养丰富 。

The article studies on the fermentation of SCP from distiller’s grain and the optimum media.The factors affect the fermentation are the nitrogen sources,phosphate,inorganic salt,initial temperature,initial pH,seed age,inoculate and DO.The final optimum supplement contains distiller’s grain including (NH) 2SO 4 1.5‰ and MgSO 4 0.3‰.The suitable culture conditions are:initial pH of the mediun 4 5,the culture temperature 30 and the rotational speed 150r/min.The fermentative result indicate that the content of starch decreases from 1.62% to 1.125%,the bacteria density is 2.5lg/100mL,the content of real protein attains 51.7% and the value of COD drops from 59669.9 to 30940.3. The quantity of yeast in product reaches 9.88E/mL. The nutrition of fermentative outcome is plenty and the product can be direct used to forage.