动物营养学报 >

2015 , Vol. 27 >Issue 8: 2628 - 2636

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.08.038

研究简报 Short Communications

酱油渣发酵工艺及蛋白质含量变化研究

  • 曾李 ,
  • 习欠云 ,
  • 张庆宇 ,
  • 陈穗 ,
  • 江青艳 ,
  • 张永亮
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  • 1. 华南农业大学动物科学学院, 广州 510642;
    2. 广东美味鲜调味食品有限公司, 中山 528437

收稿日期: 2015-02-06

  网络出版日期: 2015-08-13

基金资助

广东省农业攻关项目"畜禽饲料高效利用关键技术研究"(2011A020102009)

收起

Optimization of Fermentation Conditions for Soy Sauce Residue and Its Increase in Protein Content

  • ZENG Li ,
  • XI Qianyun ,
  • ZHANG Qingyu ,
  • CHEN Sui ,
  • JIANG Qingyan ,
  • ZHANG Yongliang
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  • 1. College of Animal Sciences, Southern China Agriculture University, Guangzhou 510642, China;
    2. Guangdong Meiweixian Flavoring Foods Co.Ltd, Zhongshan 528437, China

Received date: 2015-02-06

  Online published: 2015-08-13

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摘要

本试验旨在米曲霉发酵的基础上,应用多种复合微生物(黑曲霉、产朊假丝酵母菌和枯草芽孢杆菌)对酱油渣进行二次深度固态发酵,提高产品游离氨基酸、活性酶以及生物活性小肽,改良产品的适口性和营养价值,生产高附加值的动物蛋白饲料替代产品。以黑曲霉、产朊假丝酵母、枯草芽孢杆菌为候选菌株,以粗蛋白质和酸溶蛋白为指标,分别研究不同底物组成、底物含水量、总接种量、温度及时间对发酵效果的影响,确定最优发酵工艺参数。与发酵前相比,粗蛋白质、酸溶蛋白含量提高;优良菌株组合发酵效果最优:粗蛋白质含量提高了7.35%(P<0.05),酸溶蛋白含量提高了24.44%(P<0.05);最优发酵工艺为:料水比1:1.0,接种量10%,温度30 ℃,发酵时间60 h,厌氧发酵24 h,自然pH得到发酵蛋白饲料产品粗蛋白质含量49.44%,酸溶蛋白含量19.89%。本研究为提高酱油渣在饲料中的利用价值打下了基础。

关键词： 酵母菌; 复合发酵; 酱油渣; 饲料蛋白质

本文引用格式

曾李 , 习欠云 , 张庆宇 , 陈穗 , 江青艳 , 张永亮 . 酱油渣发酵工艺及蛋白质含量变化研究[J]. 动物营养学报, 2015 , 27(8) : 2628 -2636 . DOI: 10.3969/j.issn.1006-267x.2015.08.038

Abstract

In this experiment, on the basis of aspergillusoryzae fermentation, solid-state fermentation (the first aerobic fermentation anaerobic fermentation) was involved in soy sauce residue fermentation to improve its utility in animal feed, using a variety of complex microbial (Aspergillusniger, Bacillussubtilis and Candida utilis yeast). After fermentation of soy sauce residue containing meterial, the free amino acids, activity of enzymes and bioactive small peptides were determined. By determining strain growth curve and fermentation effects, Aspergillusniger, Bacillussubtilis and Candida utilis yeast were analyzed to select suitable strains. Considering the crude protein and acid-soluble protein content as index, the effects of different substrates, initial water content, inoculation amount, fermentation temperature and fermentation time on the fermentation were examined The fermentation by single strain and mixed fungu were also explored. Crude protein and the acid-soluble protein were significantly increased. Compared to pre-fermentation, crude protein was significantly increased by 7.35% (P<0.05), and acid-soluble protein was significantly increased by 24.44% (P<0.05);the optimal fermentation parameters were that the ratio of soybean meal: soy sauce residue was 1:1, the ratio of substrate to water was 1:1.0, the inoculation amount was 10%, the fermentation temperature was 30 ℃,the fermentation time was 60 h, and the anaerobic fermentation time was 24 h. In the fermented products, the crude protein was 49.44%, and the acid-soluble protein was 19.89%. Results indicate soy sauce residue may be developed to be good protein materials for animal after fermentation with other materials.

Key words： Candida utilis yeast; mixed fermentation; soy sauce residue; feed protein

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