梨废渣发酵生产菌体蛋白的研究

Study on fermentation production of bacterial protein from pear waste residue

梨废渣(包括梨皮和梨核)营养物质含量丰富,却常作为废物丢弃,造成资源浪费。为进一步开发菌体蛋白的生产原料,本研究以梨废渣为原料,酿酒酵母为菌种进行发酵试验,通过响应面分析法对生产菌体蛋白的发酵工艺进行优化。在单因素试验基础上,以菌体蛋白含量为响应值,对尿素添加量、接种量、搅拌次数和发酵时间4个因素进行Box-Behnken试验设计及优化,分析各因素及其相互间的交互作用对菌体蛋白含量的影响。结果表明:梨废渣的最佳发酵条件为:尿素添加量8.4%,接种量6%,搅拌次数3次,发酵时间3.35 d,在此条件下菌体蛋白含量为5.62%。

Pear waste residue(including pear skin and pear core)is rich in nutrients,but often discarded as waste,resulting in a waste of resources.To further develop the production material of bacterial protein,the fermentation experiment was carried out with pear waste residue as raw material and Saccharomyces cerevisiae as strain,and the fermentation process for producing bacterial protein was optimized by response surface methodology.On the basis of single factor experiment,with the bacterial protein content as the response value,the box-Behnken experiment was designed and optimized for four factors including urea addition,inoculation amount,stirring times and fermentation time,and the influence of each factor and their interaction on bacterial protein content was analyzed.The results showed that the optimal fermentation conditions of pear residue were as follows:urea addition 8.4%,inoculation amount 6%,stirring times 3 times,fermentation time 3.35 d,under which the bacterial protein content was 5.62%.