红薯渣发酵生产菌体蛋白饲料研究

发布时间：2018-05-25 03:43

本文选题：红薯渣 + 混合菌　；参考：《湖南农业大学》2015年硕士论文

【摘要】：红薯渣是红薯加工企业提取淀粉后剩余的残渣,因其没能得到合理的利用而造成资源浪费和环境污染。通过微生物固体发酵红薯渣生产菌体蛋白饲料,不仅利于环境保护,还能减轻蛋白饲料资源压力。因此,发酵红薯渣具重要科研价值和广阔的市场前景。本研究通过3个试验探讨了固态发酵红薯渣的最佳单一菌株、最佳发酵路线、最佳混菌组合及比例,发酵条件优化和发酵产物表观代谢能、能量表观代谢率以及粗蛋白表观代谢率。主要研究工作和结果如下：试验一本研究共采用酵母菌4株,黑曲霉菌(H)4株,枯草芽孢杆菌(K)5株,乳酸菌(R)1株。首先在相同发酵条件下进行固体发酵,以产物粗蛋白为主要衡量目标,进行单一菌株的筛选。结果表明,4株酵母菌中以产朊假丝酵母(C)发酵产物粗蛋白含量最高,为12.53%；4株黑曲霉菌中以编号为41126的菌株发酵产物粗蛋白含量最高,为13.67%；5株枯草芽孢杆菌中Y111发酵产物粗蛋白最高,为10.63%。利用筛选出的4株最佳单菌进行发酵路线选择,C+H(1：2、1.5：1.5、2：1)组成好氧发酵,C+R+K(1：1：1)组成厌氧发酵,第一步好氧发酵产物烘干继续进行第二步厌氧发酵组成二次发酵。结果表明,好氧发酵路线以H：C=1：2产物粗蛋白含量最高,为13.53%；厌氧发酵产物粗蛋白含量为8.88%；二次发酵路线以H:C=2:1+C:R:K:1:1:1产物粗蛋白含量最高,为15.11%。由此确定最佳发酵路线为二次发酵,H:C=2:1+C:R:K:1:1:1为最佳菌种组合比例。试验二试验选取NH4CL. (NH4)2SO4.尿素三种无机氮源,分别设置浓度水平为0.5%、0.75%、1%、1.25%、1.5%添加到红薯渣中按已定的最佳菌种组合和二次发酵路线进行发酵,以产物粗蛋白含量为主要衡量指标,选取最佳N源及其添加量。结果表明,尿素添加量为1%时,产物粗蛋白含量最高为11.78%。故选择尿素作为培养基N源。以发酵时间、发酵温度、N源添加量和菌液接种量四个因素为变量进行L16(44)正交试验,通过测定发酵产物粗蛋白含量,确定最佳发酵条件。结果表明,最佳发酵条件为发酵时间3d,发酵温度28℃,N源添加量1%,菌液接种量3%。产物粗蛋白含量达12.35%,较同等N源添加量原料发酵前提升了85.99%,且产物能量值和氨基酸含量都有了不同程度的提升,尤其几种必需氨基酸含量明显上升。试验三根据已定的最佳发酵条件进行扩大发酵,发酵产物铺平晒干,测定产物粗蛋白和能量值。试验设计红薯渣发酵产物组(A)、红薯渣原料组(B)、红薯渣原料添加植物油组(C)、等蛋白小麦组(D)、等蛋白等能量小麦添加植物油组(E)分别强饲成年黄羽肉鸡40g,以全收粪法测定产物能量和粗蛋白表观代谢率。表观代谢能结果表明,A组极显著高于B组(P0.01),较红薯渣对照组提高了33.46%,与C组和E组无显著性差异(P0.05),D组极显著高于其他各组(P0.01)；能量表观代谢率结果表明,A组极显著高于B组(P0.01),较红薯渣对照组提高了20.30%,与C组和E组无显著性差异(P0.05),D组极显著高于其他各组(P0.01)；粗蛋白表观代谢率结果表明,A组极显著高于B组(P0.01),较红薯渣对照组提高了85.24%,显著高于C组(P0.05),较C组提高了37.07%,和E组无显著性差异(P0.05),D组极显著高于其他各组(P0.01)。
[Abstract]:The residue of sweet potato residue is the residual residue after the extraction of starch from sweet potato processing enterprises. The fermentation of sweet potato residue can not only help environmental protection but also reduce the pressure of protein feed resources. Therefore, fermented sweet potato residue has important scientific research value. In this study, the best single strain, optimal fermentation route, optimal mixture and proportion, optimization of fermentation conditions, apparent metabolic energy of fermentation products, energy apparent metabolic rate and apparent apparent metabolic rate of crude protein were investigated through 3 experiments. The main research work and results are as follows: one experiment 4 strains of yeast, 4 strains of Aspergillus niger (H), 5 strains of Bacillus subtilis (K) and 1 strains of lactic acid bacteria (R) were used in the study. First, solid fermentation was carried out under the same fermentation conditions. The crude protein of the product was used as the main measure to screen the single strain. The results showed that the content of crude protein in the fermentation products of 4 strains of yeast was the highest, which was the highest in the fermentation products of the 4 yeast strains of Candida prion (C). 12.53%; in 4 strains of Aspergillus niger 41126, the crude protein content of the fermentation product was the highest, 13.67%. The Y111 fermentation product of 5 strains of Bacillus subtilis was the highest, which was selected by the best single bacteria selected by 10.63%.. C+H (1:2,1.5:1.5,2:1) formed aerobic fermentation, C+R+K (1:1:1) formed anaerobic fermentation. Fermentation, the first step of aerobic fermentation product drying to continue the second step anaerobic fermentation to form two fermentation. The results showed that the aerobic fermentation route was the highest protein content of H:C=1:2 products, 13.53%, the crude protein content of the anaerobic fermentation product was 8.88%, and the two fermentation route was the highest protein content of the H:C=2:1+C:R:K:1:1:1 product, 15.11%. It was determined that the best fermentation route was two times fermentation, H:C=2:1+C:R:K:1:1:1 was the best combination proportion. The test two test selected three kinds of inorganic nitrogen sources of NH4CL. (NH4) 2SO4. urea, and set the concentration level to 0.5%, 0.75%, 1%, 1.25%, 1.5% respectively. The content of crude protein was the main index, and the best N source and its addition were selected. The results showed that when the amount of urea was 1%, the content of crude protein was 11.78%., so the urea was selected as the N source of culture medium. The fermentation time, the fermentation temperature, the addition of N source and the inoculation amount of the bacterial liquid were taken as the L16 (44) orthogonal test. The optimum fermentation conditions were determined by determining the crude protein content of the fermentation products. The results showed that the optimum fermentation condition was 3D, the fermentation temperature was 28, the amount of N source was 1%, the crude protein content of the 3%. product was 12.35%, which was 85.99% higher than that of the same N source, and the energy and amino acid content of the product had different degrees. The content of several essential amino acids increased obviously. Experiment three expanded fermentation on the basis of the optimum fermentation conditions, paving and drying the products, determining the crude protein and energy value of the product. Experimental design of sweet potato residue fermentation product group (A), sweet potato residue material group (B), sweet potato residue raw material added to plant oil group (C), and protein wheat group (D), 40g of adult yellow feather chicken was strongly fed with plant oil group (E) with equal protein and other energy wheat. The results of apparent metabolic energy showed that group A was significantly higher than that of group B (P0.01), which was 33.46% higher than that of sweet potato control group. There was no significant difference between group C and E group (P0.05), and the D group was significantly higher than that of the group C and E group. The energy apparent metabolic rate showed that the A group was significantly higher than the B group (P0.01), which was 20.30% higher than that of the sweet potato residue control group. There was no significant difference between the C group and the E group (P0.05), and the D group was significantly higher than the other groups (P0.01). The apparent apparent metabolic rate of the crude protein showed that the A group was significantly higher than the B group (P0.01), and was better than the sweet potato residue control group. 85.24%, significantly higher than group C (P0.05), increased by 37.07% compared with group C, and E group had no significant difference (P0.05), D group was significantly higher than other groups (P0.01).
【学位授予单位】：湖南农业大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：S816

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