金针菇菌渣和醋渣固态发酵的工艺研究
|
摘要
为了探索金针菇菌渣和醋渣2种农业废弃物资源化利用的方式,采用固态发酵法对金针菇菌渣和醋渣进行发酵。通过单菌发酵实验和多菌发酵实验探究其固态发酵的最佳方式及菌种组成,并摸索其最优的原料配比和发酵时间,随后通过单因素实验对发酵温度、接种量和pH进行优化,并在此基础上设计三因素三水平的正交实验以进一步优化发酵工艺。研究表明,金针菇菌渣和醋渣固态发酵的最佳发酵方式为多菌发酵,且混合菌种的组成及比例为枯草芽孢杆菌∶黄孢原毛平革菌∶热带假丝酵母=1∶1∶1;发酵原料金针菇菌渣和醋渣的配比为7∶3,发酵3 d,粗蛋白质含量达到峰值;单因素实验和正交实验的结果显示其最佳发酵条件为发酵温度26℃、接种量7%以及pH 7.5,在该条件下发酵3 d,发酵产物中的粗蛋白质含量为17.90%。研究结果为农业废弃物资源化高效利用提供了一种新途径。
In order to explore the resource utilization of two kinds of agricultural wastes, Flammulina velutipes residue and vinegar residue, they were fermented using solid-state fermentation method. The optimal mode and composition of bacteria species for solid-state fermentation were investigated via single and multi-bacteria fermentation experiments, and the optimal material ratio and fermentation time were also explored. The fermentation temperature, inoculation quantity and pH were optimized by single factor experiment, and on this basis the three factors and three levels orthogonal experiment was designed to further optimize the fermentation process. The results showed that the best fermentation mode for solid fermentation of Flammulina velutipes residue and vinegar residue was multi-bacteria fermentation, in which the ratio of Bacillus subtilis∶Phanerochaete chrysosporium∶Candida tropicalis was 1∶1∶1. And the ratio of Flammulina velutipes residue and vinegar residue was 7∶3, the crude protein content reached its peak after fermentation for 3 d. The optimum fermentation conditions were obtained by single factor experiment and orthogonal experiment, which was fermentation temperature 26℃, inoculation quantity 7% and pH 7.5. Under this condition, the fermentation lasted 3 d, the crude protein content of the fermentation product was 17.90%. The results of this study provided a new approach for the efficient resource utilization of agricultural waste resources.
In order to explore the resource utilization of two kinds of agricultural wastes, Flammulina velutipes residue and vinegar residue, they were fermented using solid-state fermentation method. The optimal mode and composition of bacteria species for solid-state fermentation were investigated via single and multi-bacteria fermentation experiments, and the optimal material ratio and fermentation time were also explored. The fermentation temperature, inoculation quantity and pH were optimized by single factor experiment, and on this basis the three factors and three levels orthogonal experiment was designed to further optimize the fermentation process. The results showed that the best fermentation mode for solid fermentation of Flammulina velutipes residue and vinegar residue was multi-bacteria fermentation, in which the ratio of Bacillus subtilis∶Phanerochaete chrysosporium∶Candida tropicalis was 1∶1∶1. And the ratio of Flammulina velutipes residue and vinegar residue was 7∶3, the crude protein content reached its peak after fermentation for 3 d. The optimum fermentation conditions were obtained by single factor experiment and orthogonal experiment, which was fermentation temperature 26℃, inoculation quantity 7% and pH 7.5. Under this condition, the fermentation lasted 3 d, the crude protein content of the fermentation product was 17.90%. The results of this study provided a new approach for the efficient resource utilization of agricultural waste resources.
引文
[1]刘景坤,吴松展,程汉亭,等.食用菌菌渣基质化利用研究进展[J].热带作物学报,2019,40(1):191-198.
[2]Fidanza M A,Sanford D L,Beyer D M,et al..Analysis of fresh mushroom compost[J].Hort Technol.,2010,20(2):449-453.
[3]Williams B C,Mc Mullan J T,Mc Cahey S.An initial assessment of spent mushroom compost as a potential energy feedstock[J].Bioresour.Technol.,2001,79(3):227-230.
[4]周祥,严媛媛,陈爱晶.食用菌菌渣资源化利用进展[J].食用菌,2018,40(1):9-12.
[5]Meng L,Li W,Zhang S,et al..Feasibility of co-composting of sewage sludge,spent mushroom substrate and wheat straw[J].Bioresour.Technol.,2017,226:39-45.
[6]冯佳昱.醋渣废弃物的高效厌氧消化研究[D].北京:北京化工大学,硕士学位论文,2018.
[7]Prandi B,Faccini A,Lambertini F,et al..Food wastes from agrifood industry as possible sources of proteins:A detailed molecular view on the composition of the nitrogen fraction,amino acid profile and racemisation degree of 39 food waste streams[J].Food Chem.,2019,286:567-575.
[8]黄武强,周红.提高环境效益的食用菌菌渣循环再利用方式[J].中国食用菌,2019,38(1):104-106.
[9]杨泽新,郑伟东.食用菌菌渣直接燃烧技术与应用[J].工业锅炉,2014(3):46-49.
[10]黄民凤.金针菇菌渣多糖的提取纯化及功能评价[D].长沙:湖南农业大学,硕士学位论文,2015.
[11]王煦晔.醋糟特性及其基质化利用研究[D].山西太谷:山西农业大学,硕士学位论文,2016.
[12]田波,赵顺华,张俊红,等.醋糟资源化利用研究进展[J].中国酿造,2017,36(3):1-4.
[13]Song Z T,Dong X F,Tong J M,et al..Effects of waste vinegar residue on nutrient digestibility and nitrogen balance in laying hens[J].Livest.Sci.,2012,150(1-3):67-73.
[14]景小兰,田洪岭.醋糟与稻草栽培双孢菇比较研究[J].山西农业科学,2008,36(11):90-92.
[15]陶德录,韩宁,蒋安文.微生态饲料菌株和成套设备的研究[J].饲料工业,2000,21(12):31-33.
[16]秦润梅.凯氏定氮法测定蛋白质的氮含量[J].内蒙古石油化工,2011(17):12.
[17]SakacˇM B,Jovanov P T,Maric'A Z,et al..Physicochemical properties and mineral content of honey samples from Vojvodina(Republic of Serbia)[J].Food Chem.,2019,276:15-21.
[18]Zhang W,Lang Q,Fang M,et al..Combined effect of crude fat content and initial substrate concentration on batch anaerobic digestion characteristics of food waste[J].Bioresource Technol.,2017,232:304-312.
[19]S'miechowska M,Dmowski P.Crude fibre as a parameter in the quality evaluation of tea[J].Food Chem.,2006,94(3):366-368.
[20]Anzani C,Prandi B,Buhler S,et al..Towards environmentally friendly skin unhairing process:A comparison between enzymatic and oxidative methods and analysis of the protein fraction of the related wastewaters[J].J.Clean.Prod.,2017,164:1446-1454.
[21]Habte G,Hwang I M,Kim J S,et al..Elemental profiling and geographical differentiation of Ethiopian coffee samples through inductively coupled plasma-optical emission spectroscopy(ICP-OES),ICP-mass spectrometry(ICP-MS)and direct mercury analyzer(DMA)[J].Food Chem.,2016,212:512-520.
[22]王昌禄,于志萍,顾晓波.氮源及C/N比对D-核糖发酵的影响[J].食品与发酵工业,2004,30(2):56-59.
[23]柯斌榕,蔡志英,卢政辉,等.杏鲍菇和金针菇菌渣堆肥的发酵特性及双孢蘑菇栽培试验[J].江苏农业科学,2018,46(22):153-155.
[24]闫昭明,马杰,段金良,等.饲粮中添加金针菇菌渣对黄羽肉鸡生长性能、肉品质及肌肉营养成分的影响[J].动物营养学报,2018,30(5):1958-1964.
[25]陈永霞,单昊书,王寿宽,等.干醋糟饲喂肉猪试验[J].上海畜牧兽医通讯,2008(1):35.
[26]盛清凯,宫志远,陶海英.金针菇菌渣在肉羊育肥中的应用[J].饲料博览,2011(3):1-3.
[2]Fidanza M A,Sanford D L,Beyer D M,et al..Analysis of fresh mushroom compost[J].Hort Technol.,2010,20(2):449-453.
[3]Williams B C,Mc Mullan J T,Mc Cahey S.An initial assessment of spent mushroom compost as a potential energy feedstock[J].Bioresour.Technol.,2001,79(3):227-230.
[4]周祥,严媛媛,陈爱晶.食用菌菌渣资源化利用进展[J].食用菌,2018,40(1):9-12.
[5]Meng L,Li W,Zhang S,et al..Feasibility of co-composting of sewage sludge,spent mushroom substrate and wheat straw[J].Bioresour.Technol.,2017,226:39-45.
[6]冯佳昱.醋渣废弃物的高效厌氧消化研究[D].北京:北京化工大学,硕士学位论文,2018.
[7]Prandi B,Faccini A,Lambertini F,et al..Food wastes from agrifood industry as possible sources of proteins:A detailed molecular view on the composition of the nitrogen fraction,amino acid profile and racemisation degree of 39 food waste streams[J].Food Chem.,2019,286:567-575.
[8]黄武强,周红.提高环境效益的食用菌菌渣循环再利用方式[J].中国食用菌,2019,38(1):104-106.
[9]杨泽新,郑伟东.食用菌菌渣直接燃烧技术与应用[J].工业锅炉,2014(3):46-49.
[10]黄民凤.金针菇菌渣多糖的提取纯化及功能评价[D].长沙:湖南农业大学,硕士学位论文,2015.
[11]王煦晔.醋糟特性及其基质化利用研究[D].山西太谷:山西农业大学,硕士学位论文,2016.
[12]田波,赵顺华,张俊红,等.醋糟资源化利用研究进展[J].中国酿造,2017,36(3):1-4.
[13]Song Z T,Dong X F,Tong J M,et al..Effects of waste vinegar residue on nutrient digestibility and nitrogen balance in laying hens[J].Livest.Sci.,2012,150(1-3):67-73.
[14]景小兰,田洪岭.醋糟与稻草栽培双孢菇比较研究[J].山西农业科学,2008,36(11):90-92.
[15]陶德录,韩宁,蒋安文.微生态饲料菌株和成套设备的研究[J].饲料工业,2000,21(12):31-33.
[16]秦润梅.凯氏定氮法测定蛋白质的氮含量[J].内蒙古石油化工,2011(17):12.
[17]SakacˇM B,Jovanov P T,Maric'A Z,et al..Physicochemical properties and mineral content of honey samples from Vojvodina(Republic of Serbia)[J].Food Chem.,2019,276:15-21.
[18]Zhang W,Lang Q,Fang M,et al..Combined effect of crude fat content and initial substrate concentration on batch anaerobic digestion characteristics of food waste[J].Bioresource Technol.,2017,232:304-312.
[19]S'miechowska M,Dmowski P.Crude fibre as a parameter in the quality evaluation of tea[J].Food Chem.,2006,94(3):366-368.
[20]Anzani C,Prandi B,Buhler S,et al..Towards environmentally friendly skin unhairing process:A comparison between enzymatic and oxidative methods and analysis of the protein fraction of the related wastewaters[J].J.Clean.Prod.,2017,164:1446-1454.
[21]Habte G,Hwang I M,Kim J S,et al..Elemental profiling and geographical differentiation of Ethiopian coffee samples through inductively coupled plasma-optical emission spectroscopy(ICP-OES),ICP-mass spectrometry(ICP-MS)and direct mercury analyzer(DMA)[J].Food Chem.,2016,212:512-520.
[22]王昌禄,于志萍,顾晓波.氮源及C/N比对D-核糖发酵的影响[J].食品与发酵工业,2004,30(2):56-59.
[23]柯斌榕,蔡志英,卢政辉,等.杏鲍菇和金针菇菌渣堆肥的发酵特性及双孢蘑菇栽培试验[J].江苏农业科学,2018,46(22):153-155.
[24]闫昭明,马杰,段金良,等.饲粮中添加金针菇菌渣对黄羽肉鸡生长性能、肉品质及肌肉营养成分的影响[J].动物营养学报,2018,30(5):1958-1964.
[25]陈永霞,单昊书,王寿宽,等.干醋糟饲喂肉猪试验[J].上海畜牧兽医通讯,2008(1):35.
[26]盛清凯,宫志远,陶海英.金针菇菌渣在肉羊育肥中的应用[J].饲料博览,2011(3):1-3.