微生物发酵鱼类加工下脚料营养特性研究

对微生物发酵鱼类加工下脚料进行了初步研究。以红鱼、鲽鱼下脚料为主要原料,辅以玉米面和麸皮,进行枯草芽孢杆菌发酵,研究其发酵前后营养成分变化。结果表明:玉米面量3%、麸皮量1%、发酵时间2 d、枯草芽孢杆菌接种量为3%、温度34℃时,粗蛋白含量可达78.44%。发酵后原料中蛋白含量、可溶性氮含量、乳酸含量有显著提高;发酵产物氨基酸总量高于国产鱼粉;多数氨基酸含量有不同程度的提高。

Studies on Nutrient Characteristics of Fish Processing Waste Fermented by Microorganism

The fish processing waste fermented by microbes was studied.The fermentation was produced by Bacillus subtilis, flounder waste as the main raw material,supplemented with corn flour and wheat bran.And the change of nutrients before and after fermentation was systematically studied.The optimal reaction conditions were determined by orthogonal experiments with the yield of crude protein for index. The results showed that the content of corn 3%, the content of wheat bran 1%, culture time 2 days ,the amount of inoculums 3%, the original temperature 34℃, the yield of crude protein was 78.44%. The content of protein, soluble nitrogen and lactic acid were improved after fermentation.The total content of amino acid in fermentation product was higher than domestic fish meal,most amino acids had different degrees of improvement.