CAJ | 학술논문

本试验旨在研究复合菌固态发酵培养基及发酵工艺的优化。试验采用DPS软件中的混料试验设计和均匀试验设计方案,共配伍成14种复合菌固态发酵培养基和14种发酵工艺,通过测定发酵固态料中的活菌数及茁-葡聚糖、甘露聚糖、有机酸含量筛选优良组方并对发酵工艺进行优化。结果表明：1)优化后复合菌固态发酵培养基为麸皮52.69%、玉米皮20.45%、玉米粉16.07%、米糠4.09%、棉籽粕1.86%、豆粕3.99%、无机盐0.85%；2)发酵工艺优化为含水量60%、pH 8.0、温度30益、时间46 h,此时活菌数为6.71×108 CFU/g、葡聚糖含量为279.83 mg/g、甘露聚糖含量为156.82 mg/g、酒石酸含量为2.78 mg/g、苹果酸含量为8.28 mg/g、柠檬酸含量为1.34 mg/g、丁二酸含量为2.54 mg/g。由此可见,本试验优化了复合菌固态发酵培养基及发酵工艺。
본시험지재연구복합균고태발효배양기급발효공예적우화。시험채용DPS연건중적혼료시험설계화균균시험설계방안,공배오성14충복합균고태발효배양기화14충발효공예,통과측정발효고태료중적활균수급촬-포취당、감로취당、유궤산함량사선우량조방병대발효공예진행우화。결과표명：1)우화후복합균고태발효배양기위부피52.69%、옥미피20.45%、옥미분16.07%、미강4.09%、면자박1.86%、두박3.99%、무궤염0.85%；2)발효공예우화위함수량60%、pH 8.0、온도30익、시간46 h,차시활균수위6.71×108 CFU/g、포취당함량위279.83 mg/g、감로취당함량위156.82 mg/g、주석산함량위2.78 mg/g、평과산함량위8.28 mg/g、저몽산함량위1.34 mg/g、정이산함량위2.54 mg/g。유차가견,본시험우화료복합균고태발효배양기급발효공예。
This experiment was conducted to study the optimization of compound bacteria solid-state fermenta-tion medium and fermentation process. The mixing experimental design and uniform experimental design by DPS software were used, combined into 14 kinds of solid-state fermentation medium and 14 kinds of fermenta-tion process. Determining the contents of viable count, β-glucan, mannan and organic acid to filter the fine components and optimized the fermentation process. The results showed as follows: 1 ) the optimized com-pound bacteria solid-state fermentation medium was wheat bran 52 . 69%, corn bran 20 . 45%, corn flour 16 . 07%, rice bran 4 . 09%, cottonseed meal 1 . 86%, soybean meal 3 . 99% and inorganic salt 0 . 85%; 2 ) the optimized fermentation process was moisture 60%, pH 8. 0, temperature 30 ℃ and time 46 h. The indexes of optimal combination were viable count 6. 71 í108 CFU/g, glucan content 279. 83 mg/g, mannan content 156. 82 mg/g, tartaric acid content 2. 78 mg/g, malic acid content 8. 28 mg/g, citric acid content 1. 34 mg/g and butanedioic acid content 2. 54 mg/g. In conclusion, this experiment optimizes the compound bacteria sol-id-state fermentation medium and fermentation process.