枯草芽孢杆菌对酶解饲料蛋白质含量及其风味成分的影响

Effect of Bacillus subtilis on protein content and flavor components of enzymatic hydrolyzed feed

研究皆在使用枯草芽孢杆菌发酵技术,提高以生产加工中有机副产物鱼下脚料为原料的酶解饲料的品质,为今后鱼下脚料制备饲料的发酵工艺提供参考。试验采用枯草芽孢杆菌对以鱼下脚料为原料的酶解饲料进行发酵,通过单因素试验设计和全面试验比较不同接菌量和发酵时间对饲料蛋白质含量的影响,并采用液液萃取法结合气相色谱-质谱联用仪探究发酵前后风味物质的变化。结果显示,鱼下脚料含量为16.6%的酶解液接种5%体积比枯草芽孢杆菌、发酵48 h时,饲料蛋白质含量提升最高。对鱼下脚料酶解液及最佳发酵条件下所得发酵酶解液中挥发性风味成分分析发现,发酵酶解液风味物质中烃类和酸类物质下降,醇类、呋喃类、酮类、酯类物质均明显提升,风味更好。研究表明,试验使用的方法可应用于酶解鱼下脚料饲料品质的优化。

The fermentation technology of Bacillus subtilis was used to improve the quality of enzymatic hydrolyzed feed with fish leftovers as raw materials,which provided reference for the fermentation technology of preparing feed from fish leftovers in the future.Bacillus subtilis was used to ferment the enzyme-hydrolyzed feed from fish scraps.The effects of different inoculation amount and fermentation time on the protein content of feed were compared by single factor design and comprehensive experiment,and the changes of flavor substances before and after fermentation were investigated by liquid-liquid extraction combined with gas chromatography-mass spectrometry.The results showed that the enzyme hydrolysate containing 16.6%fish leftovers was inoculated with 5%volume ratio Bacillus subtilis and fermented for 48 h,the protein content of feed increased the most.The analysis of volatile flavor components in the enzymatic hydrolysate of fish leftovers and the fermented enzymatic hydrolysate obtained under the optimum fermentation conditions showed that hydrocarbons and acids in the flavor substances of the fermented enzymatic hydrolysate decreased,while alcohols,furans,ketones and esters increased obviously,resulting in better flavor.The study indicates that the method used in the experiment can be applied to optimize the feed quality of enzymatic hydrolysis fish leftovers.