CAJ | 학술논문

本试验旨在选出最佳单一菌株且确定其混合菌比例和发酵路线,再运用正交试验对混合菌固态发酵红薯渣工艺进行条件优化,以达到提高产物粗蛋白质含量的目的。首先采用4株酵母菌,4株黑曲霉菌,5株枯草芽孢杆菌,1株乳酸菌,在相同发酵条件下固态发酵红薯渣,以产物粗蛋白质含量为主要衡量目标,进行单一菌株的筛选；再利用筛选出的4株最佳单菌进行发酵路线选择；最后对选出的发酵工艺以发酵时间、发酵温度、氮源添加量和菌液接种量4个因素为变量进行L16(44)正交试验,通过测定产物粗蛋白质含量,确定最佳发酵条件。结果表明,产朊假丝酵母、黑曲霉41126、枯草芽孢杆菌Y111、乳酸菌为最佳单一菌株；混合菌比例为(黑曲霉41126∶产朊假丝酵母=2∶1)+(产朊假丝酵母∶枯草芽孢杆菌∶乳酸菌=1∶1∶1)的二次发酵路线产物粗蛋白质含量最高,为15.11%；最佳发酵条件为：发酵时间3 d,发酵温度28℃,氮源添加量1%,菌液接种量3%。此发酵条件下,产物粗蛋白质含量达12.35%,较同等氮源添加量原料发酵前提升了85.99%,且产物能量值和氨基酸含量都有了不同程度的提升,尤其几种必需氨基酸含量明显上升。
본시험지재선출최가단일균주차학정기혼합균비례화발효로선,재운용정교시험대혼합균고태발효홍서사공예진행조건우화,이체도제고산물조단백질함량적목적。수선채용4주효모균,4주흑곡매균,5주고초아포간균,1주유산균,재상동발효조건하고태발효홍서사,이산물조단백질함량위주요형량목표,진행단일균주적사선；재이용사선출적4주최가단균진행발효로선선택；최후대선출적발효공예이발효시간、발효온도、담원첨가량화균액접충량4개인소위변량진행L16(44)정교시험,통과측정산물조단백질함량,학정최가발효조건。결과표명,산원가사효모、흑곡매41126、고초아포간균Y111、유산균위최가단일균주；혼합균비례위(흑곡매41126∶산원가사효모=2∶1)+(산원가사효모∶고초아포간균∶유산균=1∶1∶1)적이차발효로선산물조단백질함량최고,위15.11%；최가발효조건위：발효시간3 d,발효온도28℃,담원첨가량1%,균액접충량3%。차발효조건하,산물조단백질함량체12.35%,교동등담원첨가량원료발효전제승료85.99%,차산물능량치화안기산함량도유료불동정도적제승,우기궤충필수안기산함량명현상승。
This experiment was conducted to select the best single strain and their mixed proportion and fer-mentation route, then adopted orthogonal experiment optimized conditions of sweet potato residue by mixed bacteria solid-state fermentation, to improve the content of crude protein of the product. Firstly, adopted four strains of yeast, four strains of Aspergillus, five strains of Bacillus subtilis and one strain of Lactobacillus were under the same fermentation condition and the content of crude protein of products was the measure indicator for single strain selection;then selected the best route by four best single strains which have selected before;At last, An orthogonal experiment of four factors at four levels L16(44) included fermentation time, fermentation temperature, the amount of nitrogen source and the amount of strains were used for determined the optimum fermentation conditions by tested the content of crude protein in products. The result showed that the strain numbered as Aspergillus 41126, Bacillus subtilis Y111, Candida utilis and Lactobacillus were the best single strain; secondary fermentation was the optimum fermentation route and ( Aspergillus∶Candida utilis=2∶1 )+( Candida utilis∶Lactobacillus∶Bacillus subtilis=1∶1∶1) was the best strains combination and proportion, and the highest crude protein was 15.11%. The optimum conditions as follow:time of fermentation, 3 d;tempera-ture of fermentation, 28 ℃; the amount of nitrogen source, 1%;the amount of strains, 3%. Under the above conditions, crude protein content in the fermented products was 12.35%, which was higher 85.99% than that before fermented with equal urea added, energy and amino acids also improved different degree, especially several essential amino acids improved obviously.