Effect of Bacillus subtilis on protein content and flavor components of enzymatic hydrolyzed feed
The fermentation technology of Bacillus subtilis was used to improve the quality of enzymatic hydrolyzed feed with fish leftovers as raw materials,which provided reference for the fermentation technology of preparing feed from fish leftovers in the future.Bacillus subtilis was used to ferment the enzyme-hydrolyzed feed from fish scraps.The effects of different inoculation amount and fermentation time on the protein content of feed were compared by single factor design and comprehensive experiment,and the changes of flavor substances before and after fermentation were investigated by liquid-liquid extraction combined with gas chromatography-mass spectrometry.The results showed that the enzyme hydrolysate containing 16.6%fish leftovers was inoculated with 5%volume ratio Bacillus subtilis and fermented for 48 h,the protein content of feed increased the most.The analysis of volatile flavor components in the enzymatic hydrolysate of fish leftovers and the fermented enzymatic hydrolysate obtained under the optimum fermentation conditions showed that hydrocarbons and acids in the flavor substances of the fermented enzymatic hydrolysate decreased,while alcohols,furans,ketones and esters increased obviously,resulting in better flavor.The study indicates that the method used in the experiment can be applied to optimize the feed quality of enzymatic hydrolysis fish leftovers.
Fish scrapsFeedMicrobial fermentationBioenzymatic enzymolysisFlavor substances
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