混菌固态发酵酱香型白酒糟制蛋白饲料研究
Research on preparation of protein feed from soy sauce distiller's grains by mixed solid-state fermentation
时伟 1商素 1郑红梅 2黄婷 1唐正伟 3柯希滔 4郭举1
作者信息
- 1. 茅台学院,贵州仁怀 564507
- 2. 仁怀市红谷农业有限责任公司,贵州仁怀 564500
- 3. 贵州茅台酒股份有限公司和义兴酒业分公司,贵州仁怀 563000
- 4. 贵州仁怀茅台镇珍藏酒业有限公司,贵州仁怀 564500
- 折叠
摘要
本文以实验室保藏的枯草芽孢杆菌、植物乳杆菌2-41、酿酒酵母SY为试验菌株,茅台镇某酒厂提供的酱香型白酒糟和茅台镇某酱醋厂提供的麸皮为原料,先以麸皮添加量对白酒糟固体培养基进行优化,再在接种量、初始pH、发酵温度、发酵时间4个单因素试验基础上,以发酵饲料粗蛋白质含量为考察指标,利用正交试验法对混菌固态发酵工艺条件进行优化.结果显示:发酵培养基中最优麸皮添加量为20％,即发酵培养基总装料量为50 g,其中酱香型白酒糟40 g,麸皮10 g;混菌固态发酵最优工艺条件为发酵温度34 ℃、发酵时间4 d、接种量13％、初始pH 4.8,并进行3次平行试验,其粗蛋白质含量为(27.54±0.48)％,最后,对该发酵饲料进行感官评分,根据评价标准最终.得分为16分,该分值位于16～20优等区间,其分值达到了优等(一级)发酵饲料,可正常用于动物饲喂.
Abstract
Using Bacillus subtilis,Lactobacillus plantarum 2-41 and Saccharomyces cerevisiae SY as test strains,Maotai town distiller's grains and wheat bran provided by a Maotai town soy vinegar factory as raw materials,the solid medium of liquor grains was optimized by adding wheat bran,and then on the basis of four single factor experiments:inoculation amount,initial pH,fermentation temperature and fermentation time.Taking the crude protein content of fermented feed as the index,the technological conditions of solid-state fermentation of mixed bacteria were optimized by orthogonal test.The results showed that the optimal addition of wheat bran in the fermentation medium was 20％,that is,the total loading of the fermentation medium was 50 g,including 40 g Maotai-flavor distiller's grains and 10 g wheat bran.The optimal technological conditions of solid-state fermentation with mixed bacteria were as follows:fermentation temperature 34 ℃,fermentation time 4 days,inoculum 13％,initial pH 4.8,and three parallel experiments were carried out.The crude protein content was(27.54±0.48)％.Finally,the sensory score of the fermented feed was 16,according to the evaluation criteria,the score was located in the excellent range of 16～20,and the score reached the excellent(first-class)fermentation feed,which could be normally used for animal feeding.
关键词
混菌发酵/酱香型白酒糟/蛋白饲料/正交试验Key words
mixed fermentation/soy sauce distiller's grains/protein feed/orthogonal test引用本文复制引用
基金项目
贵州省教育厅青年成长计划项目(黔教合KY字[2018]447)
茅台学院横向科研项目(MTXYN-JGC20220001)
出版年
2024
NETL
NSTL
万方数据