酵母菌发酵劣质鱼粉的工艺参数研究.pdfVIP

安徽农业大学学报, 2015, 42(2): 228-232 Journal of Anhui Agricultural University [DOI] 10.13610/ki.1672-352x019 网络出版时间：2014-10-29 10:58:00 [URL] /kcms/doi/10. 13610/ki.1672-352x019.html 酵母菌发酵劣质鱼粉的工艺参数研究 吴 超，韩 信，程茂基* (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 中图分类号：S816.48 文献标识码：A 文章编号：1672−352X (2015)02−0228−05 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 pa- per, nutrient contents in inferior-quality fishmeal were analyzed after they were fermented under different condi- tions. 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 鱼粉是我国水产饲料中蛋白质的主要来源，它