利用枯草芽孢杆菌发酵鱿鱼内脏的工艺探讨
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摘要
试验探讨了枯草芽孢杆菌对鱿鱼内脏下脚料发酵工艺的效果。利用海产品中的鱿鱼内脏作为试验的主要原料,通过辅助的添加葡萄糖作为碳源,利用枯草芽孢杆菌进行发酵实验。以发酵液中可溶性肽含量为评价指标,通过单因素和正交试验来确定发酵的最适条件。结果显示当接种量为12%,料水比为1:5,碳源添加量为10%的条件下,置于培养箱中发酵1 d,枯草芽孢杆菌能最有效的发酵鱿鱼内脏,发酵液中的可溶性肽含量到20.82 g/L;本研究为今后的微生物发酵海产品下脚料奠定了基础,使下脚料的高值利用有一定的依据,同时也缓解下脚料带来的环境污染,还能带来一定的经济效益。
The effect of Bacillus subtilis on the fermentation process of squid offal was investigated. B.subtilis was subjected to fermentation experiment by using the squid offal in seafood as the main raw material of the experiment and assisted by the addition of glucose as the carbon source. According to the content of soluble peptide in the fermentation broth as the evaluation index, the optimal fermentation conditions were determined by single factor and orthogonal experiments. The results showed that when the inoculum size was 12%, the ratio of material to water was 1:5, and the amount of carbon source was 10%, the fermentation was carried out in an incubator for 1 day. B. subtilis was the most effective fermented organ of the salmon. The content of soluble peptide in fermentation broth can reach 20.81 g/L. The research results laid the foundation for the future microbial fermentation of seafood waste, which makes the use of high value of scraps reasonable, and also alleviates the environment brought by the waste pollution, but also bring some economic benefits.
The effect of Bacillus subtilis on the fermentation process of squid offal was investigated. B.subtilis was subjected to fermentation experiment by using the squid offal in seafood as the main raw material of the experiment and assisted by the addition of glucose as the carbon source. According to the content of soluble peptide in the fermentation broth as the evaluation index, the optimal fermentation conditions were determined by single factor and orthogonal experiments. The results showed that when the inoculum size was 12%, the ratio of material to water was 1:5, and the amount of carbon source was 10%, the fermentation was carried out in an incubator for 1 day. B. subtilis was the most effective fermented organ of the salmon. The content of soluble peptide in fermentation broth can reach 20.81 g/L. The research results laid the foundation for the future microbial fermentation of seafood waste, which makes the use of high value of scraps reasonable, and also alleviates the environment brought by the waste pollution, but also bring some economic benefits.
引文
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[2]MAURIELLO E M F,DUC L H,ISTICATO R,et al.Display of heterologous antigens on the Bacillus subtilis spore coat using Cot C as a fusion partner[J].Vaccine,2004,22(10):1 177-1 187.
[3]王晓云.高产蛋白酶枯草芽孢杆菌的筛选与诱变选育研究[D].泰安:山东农业大学,2015.
[4]王琦.耐高温α-淀粉酶基因改造研究进展[J].食品研究与开发,2013,34(5):133-136.
[5]张开强.鱿鱼(Todarodes pacificus)内脏自溶液的体外抗氧活性及内源性蛋白酶的提取和应用[D].舟山:浙江海洋大学,2016.
[6]童军锋,张英.加强鱿鱼资源的加工和综合利用技术研究[J].东海海洋,2001,19(4):46-50.
[7]段杉,司伟兰,何宝欣.以鱿鱼内脏为原料酿制鱿鱼酱油的工艺研究[J].农产品加工:学刊,2012(5):52-55.
[8]徐伟,石海英,朱奇,等.鱿鱼加工废弃物鱼酱油发酵过程中的生物胺变化研究[J].安徽农业科学,2010,38(4):2 055-2 057.
[9]王建中,吕玉英,徐正琪.鱿鱼内脏的综合利用研究[J].中国海洋药物,1999(1):55-58.
[10]SATOH N,NOBUTA S,WAKASUGI M,et al.Availability of squid viscera meal with cadmium removal treatment as a feed ingredient for fingerling black rockfish Sebastes schlegeli[J].Fisheries Science,2013,79(2):259-267.
[12]魏薇薇,姚利阳,曲有乐,等.微生物发酵鱿鱼加工副产物的工艺优化[J].浙江海洋学院学报:自然科学版,2016,35(5):410-416.
[13]陈荫.四株不同来源海洋微生物胞外多糖的结构及抗氧化活性研究[D].青岛:中国海洋大学,2012.
[14]江永明,付天玺,张丽,等.微生物制剂对奥尼罗非鱼生长及消化酶活性的影响[J].水生生物学报,2011,35(6):998-1 004.
[15]丁贤,李卓佳,陈永青,等.芽孢杆菌对凡纳对虾生长和消化酶活性的影响[J].中国水产科学,2004,11(6):580-584.
[16]ZIAEI-EJAD S,REZAEI M H,TAKAMI G A,et a1.The effect of Bacillus spp.bacteria used as probiotics on digestive enzyme activity,survival and growth in the Indian white shrimp Fenneropenaeus iudicu[J].Aquaculture,2006,252(2/4):516-524.
[17]万阜昌.微生态药物研究与应用[M].北京:化学工业出版社,2009:68-69.