需氧和厌氧联合发酵提高动物性蛋白原料利用率的初步研究

采用需氧发酵和厌氧发酵相结合的方法,对高温、高压后的动物性蛋白原料——血粉、羽毛粉、猪毛粉和蹄角粉进行了联合发酵效果研究。动物性蛋白原料中添加10%的麸皮,调整料水比为3:2,接种0.1‰的米曲霉,在有氧条件下发酵36h后,再接种0.1‰的乳酸杆菌进行厌氧发酵,设立动物性蛋白原料作为对照组,通过测定不同时间段样品的酸溶蛋白、粗纤维以及胃蛋白酶消化率观察联合发酵效果。研究结果表明,与对照组相比,联合发酵极显著提高发酵物料中酸溶蛋白的含量(P<0.01),其中血粉增长幅度最大,比对照组提高10%左右;联合发酵极显著提高了动物性蛋白原料的胃蛋白酶消化率(P<0.01),血粉提高了大约15%,羽毛粉、猪毛粉和蹄角粉则均在4%左右;联合发酵对动物性蛋白原料粗纤维无显著影响(P>0.05)。

Perliminary study on the aerobic fermentation and anaerobic fermentation to increase the utilization ratio of animal protein

Through consolidating aerobic fermentation with anaerobic fermentation,the fermentation ef-fect of blood meal,the plumery-flour,pig hair meal and hoof-and-horn meal dealed with high-tempera-ture /high-pressure was studied.After adding wheat bran up to 10% and making the water 40%,0.1‰ of Aspergillus oryzae was added,and animal protein materials fermented about 36 h,then anaerobic fer-mentation was made after adding 0.1‰ of Lactobacillus while making a control added only Lactobacil-lus.The effect of study was observed by protein dissolved into acidum,digestibility of protein and corase fiber.The results showed that the content of the protein dissolved into acidum was improved significantly (P<0.01) by mixed culture fermentation,and the blood meal was more about 10% than the control.the digestibility of protein of experimental groups was all increased significantly (P<0.01),and the pepsin di-gestion of the blood meal was improved more 15% than the control,while the others were about 4%.There were no effects of mixed culture fermentation on coarse fiber.