Research on production of active protein feed by fermenting potato residue
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摘要: 以马铃薯渣为原料,选用啤酒酵母、面包酵母和黑曲霉为出发菌种,探究原料灭菌与不灭菌、菌种配伍及其比例对固态发酵产品中真蛋白含量、酸性蛋白酶活和纤维素酶活的影响。结果表明:发酵原料不灭菌处理条件下,菌种配伍以黑曲霉和啤酒酵母组合最佳,且比例为1∶1时,发酵完成后发酵产品中真蛋白含量最高,可达17.87%,较未发酵前提高171.17%;酸性蛋白酶活和纤维素酶活可达1187.93 U/g和61.77 U/g,可见利用马铃薯渣制备一定生物活性的蛋白饲料是可行的。Abstract: Potato residue was employed as raw material,and Brewer's yeast,Baker's yeast and Aspergillus niger were chosen to be the starting strains.The aim of this paper was to study the effect of raw material sterilized or not,strain compatibility and proportion on the true protein content,acid protease activity and cellulose activity of fermentation products by solid- state fermentation. The results showed that under raw material without sterilization condition,the compatibility of Aspergillus niger and Brewer 's yeast with ratio of 1 ∶ 1 was the optimal strain combination.The true protein content of fermentation product could reached 17.87%,which was increased by171.17% compared with that before fermentation.Acid protease activity and cellulose activity reached 1187.93 U / g and 61.77 U / g,respectively. So it was feasible to use the potato residue to produce protein feed with a certain biological activity.
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Keywords:
- potato residue /
- solid-state fermentation /
- protein feed /
- active protein
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