菜粕和豆粕混合生产氨基酸水溶肥的发酵工艺优化

Optimization of Fermentation Process for Producing Amino Acid Water-soluble Fertilizer by Mixing Rapeseed Meal and Soybean Meal

氨基酸水溶肥具有全水溶、高活性和营养丰富等优势,可提高农作物的产量和品质,并且能平衡土壤酸碱度,改良土壤性状,是一种新型的功能性肥料。以菜粕和豆粕的混合物作为原料,利用实验室保藏的植物乳杆菌G71、商品化酵母菌和枯草芽孢杆菌进行发酵,采用正交试验、Plackett-Burman试验和爬坡试验设计以及Box-Behnken Design等方法优化发酵条件生产氨基酸水溶肥。结果表明:最优发酵条件为发酵时间217.68 h,起始pH 9.12,料水比1∶7.008,接种量3%,翻料间隔24 h;经验证,游离氨基酸产量可达到76.8 g·kg^(-1)。因此,通过混菌发酵方式能够有效地提高菜粕和豆粕农业废弃物发酵液中氨基酸含量,提升资源利用率,对发展生态高值农业具有重要意义。

Amino acid water-soluble fertilizer boasts advantages such as full water solubility,high activity,and rich nutritional content.It serves to enhance crop yield and quality,while also contributing to soil pH balance and soil improvement.As a novel and functional fertilizer,it employs a mixture of rapeseed meal and soybean meal as raw materials.Utilizing laboratory-preserved Lactobacillus plantarum G71,commercial yeast,and Bacillus subtilis,the fermentation process is optimized through methodologies like orthogonal testing,Plackett-Burman experiments,climbing response surface methodology,and Box-Behnken Design.The optimal fermentation conditions were found to be a fermentation time of 217.68 hours,initial pH of 9.12,material-to-water ratio of 1∶7.008,inoculation rate of 3%,and turning interval of 24 hours.Verified results indicate a yield of free amino acids reaching 76.8 g·kg^(-1)within the fermentation solution.Therefore,employing mixed bacterial fermentation effectively enhances the amino acid content of fermentation solutions derived from agricultural residues like rapeseed meal and soybean meal,subsequently elevating resource utilization efficiency.This approach holds significant implications for the advancement of ecologically sustainable,high-value agriculture.