摘要
马铃薯渣是马铃薯淀粉生产加工过程中产生的副产物。通过微生物发酵可有效改善马铃薯渣的营养价值,从而提高其饲用价值。该文通过研究菌种对发酵马铃薯渣饲料中粗蛋白、粗纤维含量及蛋白酶活、纤维素酶活的影响,为发酵马铃薯渣生产蛋白饲料提供科学依据。采用8株菌种对废马铃薯渣进行固态发酵,以未接菌种的培养基为对照,通过单一菌种、双菌组合、菌种比例的发酵试验,对发酵产物中粗蛋白、粗纤维含量及蛋白酶活、纤维素酶活进行分析。结果表明,黑曲霉Z9和啤酒酵母PJ组合为最佳菌种配伍,且当菌种比例为1∶1时,粗蛋白含量为41.72%,蛋白酶活为1 344.93 U/g,纤维素酶活为120.87 U/g,分别比对照组含量提高了78.69%、296.74%和1 473.77%;粗纤维含量为8.47%,比对照组降低了31.96%。
Potato residue is the by-product from potato starch production. The microorganism fermentation can effectively improve the nutritional value and feeding value of potato residue. In this experiment, the effect of strains used in solid state fermentation on crude protein content, crude fiber content, proteinase activity, and cellulase activity of potato residue was studied in order to provide scientific basis for the production of protein feed from potato residue. After single-strain fermentation, mixed-strains fermentation and strain ratio fermentation, the crude protein content, crude fiber content, proteinase activity and cellulose activity in products from the solid-state fermentation of 8 different strains were analyzed, wherein medium without inoculation was used as control. The results showed that the combination of Aspergillus niger Z9 and Saccharomyces cerevisiae PJ with ratio of 1 ： 1 was the optimal strain combination. The crude protein content, proteinase activity and cellulase activity respectively reached 41.72% , 1 344. 93U/g, and 120. 87U/g, which were increased by 78.69% , 296.74% , 1 473.77% , respectively, compared to those of con- trol. However, the crude fiber content was 8.47% , which was decreased by 31.96% compared to that of control.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第2期95-101,共7页
Food and Fermentation Industries
基金
"十二五"国家科技支撑计划项目(2012BAD14B11)
关键词
马铃薯渣
多菌种
混合发酵
蛋白饲料
potato residue
mixed-strains
mixed-strains fermentation
protein feed
