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酵母菌发酵劣质鱼粉的工艺参数研究
吴超,韩信,程茂基
0
(安徽农业大学动物科技学院,合肥230036)
摘要:
鱼粉在养殖业中的应用越来越广泛,但是劣质鱼粉的营养价值较低,通过有益微生物发酵可以提高劣质鱼粉中蛋白质的含量。以劣质鱼粉为研究对象,通过酵母菌不同发酵条件发酵劣质鱼粉,研究发酵后营养成分的变化。结果表明,影响酵母菌发酵劣质鱼粉中酸溶蛋白含量的4个因素依次是发酵时间>发酵温度>接种量>料水比;摸索出发酵条件的最佳组合为发酵时间48 h 、发酵温度30℃、接种量2%、料水比1:0.9;最佳发酵条件发酵劣质鱼粉后,其粗蛋白和酸溶蛋白的含量明显提高。
关键词:  酵母菌  发酵条件  劣质鱼粉  酸溶蛋白
DOI:10.13610/j.cnki.1672-352x.20141029.019
投稿时间:2014-04-24
基金项目:安徽省农业成果转化项目(12040302077)资助。
Technological parameters for yeast fermentation of inferior-quality fishmeal
WU Chao,HAN Xin,CHENG Maoji
(School of Animal Science and Technology, Anhui Agricultural University, Hefei 230036)
Abstract:
Fishmeal is widely used in the aquaculture industry, but inferior-quality fishmeal has relatively low nutritional value. Beneficial fermentation can increase protein content in inferior-quality fishmeal. In this paper, nutrient contents in inferior-quality fishmeal were analyzed after they were fermented under different conditions. The result showed that fermentation time, fermentation temperature, inoculum size, and the material/water ratio affected acid-soluble protein content in yeast fermented poor-quality fishmeal. The optimal fermentation conditions were fermentation for 48 h at 30℃ with 2% inoculum size in a material/water ratio of 1:0.9. Under such conditions, both crude protein and acid-soluble protein in poor-quality fishmeal were significantly increased after fermentation.
Key words:  yeast  fermentation conditions  poor-quality fishmeal  acid-soluble proteins

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