耐盐红螺菌科细菌发酵酱渣生产蛋白饲料的工艺研究

Utilization of Soy Sauce Dregs Fermented by Salt-Resistant Rhodospirillaceae Bacteria to Produce Protein-Enriched Feed

采用酿造酱渣培养光合细菌 ,对物料配比、含水率、料层厚度、光照及干燥等工艺条件进行优化 ,测定酱渣光合细菌蛋白饲料的全氨基酸成分 ,并将酱渣光合细菌蛋白饲料应用于鱼苗养殖实验。结果表明 ,以酱渣 7份、麸皮 3份配料 ,物料含水率 5 4%～ 5 8% ,料层厚度 7.0～ 8.5 cm,光合细菌接种量 5 % ,和置于室内自然光照、2 5℃左右的温度下培养 3 d,酱渣光合细菌饲料中粗蛋白含量为 2 1.3 %～ 2 2 .7% ,较原料酱渣提高 3 5 %以上 ,氨基酸总量提高 2 0 %左右 ;用酱渣光合细菌蛋白饲料喂养鱼苗 ,鱼苗成活率有所提高 ,但个体较小 。

Using dregs of soy sauce to culture photosynthetic bacteria, the technological conditions such as ratio of materials, water content, thickness of materials, illumination and dryness were optimized. The amino acids in the protein-enriched feed produced by photosynthetic bacteria in dregs of soy sauce were determined and this feed was applied to cultivate fry. The results showed that the content of crude protein in the feed was 21.3%~22.7% when photosynthetic bacteria were cultured under the follewing conditions: a 7∶3 ratio of dregs to bran, a water content of 54%~58%, 7.0~8.5 cm thickness of materials; 5% inoculum, natural illumination and a temperature of 25℃ for 3 days. Compared with the raw material, the content of crude protein and the total amount of amino acids increased by 35% and 20% respectively. The application of this feed to cultivate fry showed that the survival ratio of fry increased, while the size of fry remained small. As a feed source, it could be mixed in proper proportions with other high protein-enriched feed.