鳕鱼内脏酶解液的发酵过程研究
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摘要
目的研究鳕鱼内脏酶解液的収酵过程。方法以鳕鱼内脏酶解液为原料,添加植物蛋白源迚行充分収酵。选取酵母菌、乳酸菌、枯草芽孢杆菌3种常见菌株,探讨菌种添加量、豆粕添加量、収酵温度、収酵时间对収酵液中氨基酸含量的影响。结果 3种菌的最佳菌种添加量和収酵温度相同,分别为添加量5%、収酵温度28℃;乳酸菌収酵产物中的氨基酸含量较高,乳酸菌和酵母菌的最佳収酵时间均为4 d,枯草芽孢杆菌为6 d。结论水产品加工副产物酶解液的迚一步収酵,不仅可以减少酶解残渣,而且提高了其氨基酸含量,可为迚一步利用水产品加工副产物提供参考。
Objective To investigate the fermentation process of cod visceral enzyme solution. Methods The enzymatic hydrolysate of cod viscera was used as raw material, and the plant protein source were added for full fermentation. Three common strains of Yeast, Lactobacillus and Bacillus subtilis were selected to investigate the effect of strain addition, soybean meal addition, fermentation temperature and fermentation time on amino acid content in fermentation broth. Results The optimum strain addition and fermentation temperature of 3 kinds of bacteria were the same, the addition amount was 5%, the fermentation temperature was 28 ℃, and the content of amino acids in the fermentation products of Lactobacillus was higher, the optimum fermentation time of Lactobacillus and Yeast was 4 d, and Bacillus subtilis was 6 d. Conclusion Further fermentation of the enzymatic solution of the by-product of aquatic products processing reduces the residue of enzymes and improve s the content of amino acids, which can provide a reference for the further utilization of the by-products of aquatic products processing.
Objective To investigate the fermentation process of cod visceral enzyme solution. Methods The enzymatic hydrolysate of cod viscera was used as raw material, and the plant protein source were added for full fermentation. Three common strains of Yeast, Lactobacillus and Bacillus subtilis were selected to investigate the effect of strain addition, soybean meal addition, fermentation temperature and fermentation time on amino acid content in fermentation broth. Results The optimum strain addition and fermentation temperature of 3 kinds of bacteria were the same, the addition amount was 5%, the fermentation temperature was 28 ℃, and the content of amino acids in the fermentation products of Lactobacillus was higher, the optimum fermentation time of Lactobacillus and Yeast was 4 d, and Bacillus subtilis was 6 d. Conclusion Further fermentation of the enzymatic solution of the by-product of aquatic products processing reduces the residue of enzymes and improve s the content of amino acids, which can provide a reference for the further utilization of the by-products of aquatic products processing.
引文
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[15]张红.乳酸菌的収酵性质和生物学功能[J].生物学通报,1999,(12):18-20.Zhang H.Fermentation properties and biological functions of Lactic acid bacteria[J].Bull Biol,1999,(12):18-20.
[2]Radhika RSR,Aranganathan L.Bioconversion of marine trash fish(MTF)to organic liquid fertilizer for effective solid waste management and its efficacy on tomato growth[J].Manag Environ Qual,2016,27(1):93-103.
[3]张月蛟.酶水解鱼下脚料生产动物饲料的研究[D].福州:福建农林大学,2015.Zhang YJ.Study on the production of animal feed from enzymatic hydrolysis of fish offcuts[D].Fuzhou:Fujian Agriculture and Forestry University,2015.
[4]Murado MA,Duran A,Vazquez JA,et al.Preparation of marine silage of swordfish,ray and shark visceral waste by Lactic acid bacteria[J].J Food Eng,2011,103(4):442-448.
[5]Faid A,Amarouch H,Hammoumi A.Use of fermented fish waste as a poultry feed ingredient[J].Cah Agric,1999,8(3):207-209.
[6]Yone Y,Hossain MA,Furuichi M,et al.Studies on utilization of fish waste-Effect of fermented and fermented-resteamed scrap meals on growth and feed efficiency of red sea bream[J].Nsugaf,1986,52(3):549-552.
[7]王云.罗非鱼下脚料和豆粕混合収酵生产新型饲料蛋白的研究[D].湛江:广东海洋大学,2014.Wang Y.Study on the mixed fermentation of tilapia byproducts and soybean meal for new protein feeds[D].Zhanjiang:Guangdong Ocean University,2014.
[8]孙一玮,李雪,刘春娥,等.响应面法优化双酶复合水解鳕鱼加工副产物的加工工艺[J].食品安全质量检测学报,2017,8(7):408-413.Sun YW,Li X,Liu CE,et al.Optimization of processing technology of double enzymatic hydrolysis of cod processing by-products by response surface methodology[J].J Food Saf Qual,2017,8(7):408-413.
[9]梁宝东,魏海香,胡彦营,等.枯草芽孢杆菌収酵鱼鳞制备胶原蛋白的工艺研究[J].食品工业,2014,35(11):99-102.Liang BD,Wei HX,Hu YY,et al.Study on production technology of collagen from the fish scale by Bacillus subtilis fermentation[J].Food Ind,2014,35(11):99-102.
[10]张楠楠,徐丹,尹婷,等.枯草芽孢杆菌产脂肽的収酵条件优化[J].安徽农业科学,2017,45(15):108-112.Zhang NN,Xu D,Yin T,et al.Optimization on fermentation condition of surfactin by bacillus subtilis[J].J Anhui Agric Sci,2017,45(15):108-112.
[11]桑秀梅,王晶,赵杰,等.利用枯草芽孢杆菌収酵生产γ-聚谷氨酸[J].安徽农业大学学报,2017,44(4):567-573.Sang XM,Wang J,Zhao J,et al.Production of poly-γ-glutamic acid by fermentation of Bacillus subtilis[J].J Anhui Agric Univ,2017,44(4):567-573.
[12]章新.微生物収酵法生物转化鱼下脚料的研究[D].福州:福建师范大学,2015.Zhang X.Studies on bio-transformation of waste fish by microbial fermentation[D].Fuzhou:Fujian Normal University,2015.
[13]陈鸿图,傅金磊,杨月明,等.枯草芽孢杆菌产中性蛋白酶的特性及补料研究[J].食品与収酵工业,2012,38(3):43-48.Chen HT,Fu JL,Yang YM,et al.Studies on neutral protease production using Bacillus subtilis and fed-batch culture[J].Food Ferment Ind,2012,38(3):43-48.
[14]张鑫.酵母菌与乳酸菌混菌固态収酵马铃薯渣的研究[D].呼和浩特:内蒙古农业大学,2011.Zhang X.Study on solid-state fermented potato residue by Yeast and Lactobacillus co-culture[D].Hohhot:Inner Mongolia Agricultural University,2011.
[15]张红.乳酸菌的収酵性质和生物学功能[J].生物学通报,1999,(12):18-20.Zhang H.Fermentation properties and biological functions of Lactic acid bacteria[J].Bull Biol,1999,(12):18-20.