响应面法优化水飞蓟粕固态发酵培养基的研究

doi:10.3969/j.issn.1673-1689.2013.01.015

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响应面法优化水飞蓟粕固态发酵培养基的研究
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                        10.3969/j.issn.1673-1689.2013.01.015
                    
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基金项目:镇江市科技计划项目(NY2011027)

Optimization of Medium of Milk Thistle Meal by Solid-State Fermentation Using Response Surface Methodology

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以粗蛋白质质量分数为考察指标,利用单因素和Box-Behnken响应面分析试验,研究固态发酵水飞蓟粕生产蛋白质饲料的最佳培养基条件。优化得到的最佳培养基组成∶水飞蓟粕∶麸皮∶玉米粉(质量比)为8∶1.5∶0.5,添加质量分数1.11%葡萄糖、1.40%尿素和0.56%磷酸二氢钾。发酵样品粗蛋白质质量分数达38.43%,粗蛋白质体外消化率为88.92%,较未发酵水飞蓟粕粗蛋白质体外消化率(70.12%)提高18.80%。

Abstract:

Based on the index of crude protein content,the optimum medium of protein feed of milk thistle meal by solid-state fermentation was determined by using single factor experiment and the Box-Behnken response surface analysis.The optimized compositions of medium were as follows(w/w):mass ratio of milk thistle meal,wheat bran and corn flour in the basic materials was 8∶1.5∶0.5;glucose,urea and phosphate monobasic potassium were accounted for 1.11%,1.40% and 0.56%,respectively.Under these conditions,crude protein content of fermented sample was reached 38.43%.In vitro digestibility of the fermented product was measured under the optimum conditions.The result showed that in vitro digestibility of crude protein of fermented product was 88.92%,which was decreased by 18.80% compared to that of unfermented milk thistle meal(70.12%).from the 3.47 mg/kg to 1.45 mg/kg.These results demonstrated that the hygiene quality and preservation period of the Skipjack Tuna product have been improved.

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李峰,张敏,邹艳敏,李芳,朱伯乐,赵婷,吴向阳,仰榴青.响应面法优化水飞蓟粕固态发酵培养基的研究[J].食品与生物技术学报,2013,32(1):94-99.

LI Feng, ZHANG Min, ZOU Yan-min, LI Fang, ZHU Bo-le, ZHAO Ting, WU Xiang-yang, YANG Liu-qing. Optimization of Medium of Milk Thistle Meal by Solid-State Fermentation Using Response Surface Methodology[J]. Journal of Food Science and Biotechnology,2013,32(1):94-99.

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在线发布日期: 2014-06-17
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