混合菌固态发酵制备发酵鱼粉的研究

发布时间：2018-04-02 04:40

  本文选题：鱼粉　切入点：嗜酸乳杆菌　出处：《饲料工业》2017年10期

【摘要】：试验旨在研究不同发酵条件对发酵鱼粉小肽含量和挥发性盐基氮的影响,确定发酵鱼粉生产工艺条件。以嗜酸乳杆菌和枯草芽孢杆菌为发酵菌株,以发酵产物小肽含量和挥发性盐基氮含量为指标,优化了混合菌固态发酵制备发酵鱼粉的生产工艺条件,并对发酵鱼粉的总抗氧化能力和氨基酸组成进行了分析。试验结果表明,适宜的发酵鱼粉生产工艺条件为:菌种接种比(嗜酸乳杆菌枯草芽孢杆菌)12、料水比11、接种量5%、发酵温度35℃、发酵时间24 h。此条件下,发酵鱼粉小肽含量达到24.77%,挥发性盐基氮仅为42.5 mg/100 g,总抗氧化能力提升70%以上,限制性氨基酸的含量提升27.75%以上,发酵鱼粉较传统的普通鱼粉有巨大的优势,应用于饲料中具有广阔的市场前景。
[Abstract]:The purpose of the experiment was to study the effects of different fermentation conditions on the content of small peptides and volatile base nitrogen in fermented fish meal, and to determine the technological conditions for the production of fermented fish meal. Lactobacillus acidophilus and Bacillus subtilis were used as fermentation strains. With the content of small peptide and volatile base nitrogen as the index, the production conditions of mixed bacteria solid state fermentation to produce fermented fish meal were optimized. The total antioxidant capacity and amino acid composition of fermented fish meal were analyzed. The optimum technological conditions for the production of fish meal were as follows: inoculation ratio of Lactobacillus acidophilus Bacillus subtilis 12, feed / water ratio 11, inoculation volume 5, fermentation temperature 35 鈩，

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