文献类型：期刊文献

中文题名：混菌固态发酵银杏叶渣生产蛋白饲料的研究

英文题名：Production conditions of protein feeds by solid-state and mixed- bacteria fermentation of gingko leaf dregs

作者：周昊[1,2,3,4,5] 王成章[1,2,3,4,5] 叶建中[1,2,3,4] 陈虹霞[1,2,3,4] 陶冉[1,2,3,4]

第一作者：周昊

机构：[1]中国林业科学研究院林产化学工业研究所;[2]生物质化学利用国家工程实验室;[3]国家林业局林产化学工程重点开放性实验室;[4]江苏省生物质能源与材料重点实验室;[5]中国林业科学研究院林业新技术研究所

年份：2014

卷号：0

期号：S1

起止页码：90-95

中文期刊名：饲料工业

外文期刊名：Feed Industry

收录：CSTPCD;;北大核心:【北大核心2011】；

基金：中国林业科学研究院基本科研业务费专项基金[CAFYBB2012015];江苏省产学研联合创新基金-前瞻性联合研究项目[BY2013014]

语种：中文

中文关键词：银杏叶渣;混菌固态发酵;蛋白饲料

外文关键词：gingko leaf dregs;;solid-state and mixed-bacteria fermentation;;protein feeds

分类号：S816.6

摘要：以银杏叶渣为原料,采用固态发酵的方法制备蛋白饲料。选出最佳的菌种组合后,通过调整混合菌种比例、接种量、固态培养基的料水比、氮源添加量和发酵时间,进行单因素发酵试验,以发酵产物中粗蛋白的含量为依据,优选发酵条件。结果表明,银杏叶渣固态发酵的最佳工艺条件为热带假丝酵母、米曲霉、枯草芽孢杆菌和植物乳杆菌按2∶2∶1∶1配比成复合菌剂在接种量10%、添加尿素8%、料水比1:3、发酵温度30℃、发酵时间72 h、pH自然的发酵条件下,得到粗蛋白含量高达45.69%的发酵产品,粗蛋白含量与发酵原料相比提高443.28%,粗脂肪、粗多糖和灰分含量也大幅提高,营养价值得到了全面改善,且发酵产物有酒香味、适口性好。本研究将为银杏叶渣的开发利用提供重要理论基础。
Protein feeds were prepared by solid-state fermentation treating with gingko leaf dregs as raw ma.terial. After the best combination of bacteria species was selected, the effect of strain ratio, inoculum size,feed water ratio,nitrogen addition and fermentation time on the content of crude protein of fermentation prod.ucts was investigated. The optimal conditions for the protein feeds production obtained by single factor are as follows: the strain combination of Candida tropicalis: Aspergillus oryzae: Bacillus subtilis subsp. Subtilis :Lactobacillus plantarum(2:2:1:1), inoculum size of 10%,feed water ratio of 1:3,nitrogen addition of 8%, fer.mentation time of 72 h, fermentation temperature 30 ℃, and pH natural. Under these optimal conditions, the crude protein content of product was increased to 45.69%, which was increased by 443.28 % than that of be.fore. And the fat, polysaccharide and ash content were also greatly enhanced. Consequently, the nutrition of product were improved,and the fermented product had a sweet smell of bouquet with a pleasant taste and an improved palatability greatly. This study will provide important theoretical foundation to the use of gingko leaf dregs.