响应面法优化水飞蓟粕固态发酵培养基的研究

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

DOI：10.3969/j.issn.1673-1689.2013.01.015

中文关键词: 水飞蓟粕 固态发酵 响应面分析法 体外消化率

英文关键词: milk thistle meal solid-state fermentation response surface methodology in vitro digestibility

基金项目:镇江市科技计划项目(NY2011027)

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中文摘要:

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%。

英文摘要:

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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