Optimization of process parameters for solid-state fermentation of wheat bran with four-bacteria combination
张福娟 1孙成行 1董艳莉 2苏靖昕 1王炜琪1
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作者信息
1. 朝阳师范学院生化工程系,辽宁朝阳 122000
2. 朝阳市卫生学校实验中心,辽宁朝阳 122000
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摘要
本研究选用白地霉、酿酒酵母、米曲霉、泡盛曲霉作为发酵菌种,以发酵产物的粗蛋白含量作为衡量指标,利用正交实验优化微生态发酵饲料的工艺参数,旨在提高发酵饲料的营养性能.结果表明,四菌种按照4∶2∶3∶3体积比接种,进行组合固态发酵麸皮,发酵产物中粗蛋白含量为20.604 mg/g,比对照组(粗蛋白含量11.172 mg/g)提高了 84.4％.实验最佳工艺参数为:麸皮含水量为70％,接种量为15％,发酵温度为32 ℃,发酵时间为72 h.
Abstract
This study selected geotrichum candidum,saccharomyces cerevisiae,aspergillus oryzae and as-pergillus awamori as fermentation strains,using the crude protein content of the fermentation product as an indi-cator.The orthogonal experiment was used to optimize the process parameters of micro-ecological fermented feed,aiming to improve the nutritional value of the fermented feed.The results showed that when the four strains were inoculated in a volume ratio of 4∶2∶3∶3 for combined solid-state fermentation of bran,the crude protein con-tent in the fermentation product was 20.604 mg/g,which was 84.4％higher than that of the control group(crude protein content 11.172 mg/g).The optimum process parameters were obtained as follows:bran moisture content of 70％,inoculation amount of 15％,fermentation temperature of 32 ℃,and fermentation time of 72 hours.
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