| 利用啤酒酿造副产物添加血粉和益生菌生产发酵蛋白质饲料的研究 |
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| 引用本文： | 王瑞,刘晟岐,林佳雨,杜鹏,范志华.利用啤酒酿造副产物添加血粉和益生菌生产发酵蛋白质饲料的研究[J].畜牧与饲料科学,2019,40(9):38-44. |
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| 作者姓名： | 王瑞 刘晟岐 林佳雨 杜鹏 范志华 |
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| 作者单位： | 天津农学院食品科学与生物工程学院,天津 300380 |
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| 基金项目： | 天津市2017年大学生创新创业训练计划项目（201710061093） |
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| 摘 要： | 我国啤酒生产每年会产生大量的副产物麦糟和废酵母,而屠宰行业也会产生大量的禽畜血液副产物,两者具有很高的营养价值,适合作为发酵饲料的原料加以利用。以麦糟为主料,加入血粉辅料,混合接种不同益生菌,通过测定发酵产物蛋白质含量、糖含量及总酸含量等指标,分别评价不同主辅料配料比、发酵时间、酵母菌及乳酸菌接种方式及接种量等因素对混合发酵饲料品质的影响,筛选生产发酵蛋白质饲料的最佳条件。结果表明：在血粉辅料添加量为15.00%、发酵温度为30 ℃、接种酵母菌单一菌种且接种量为2.00%、发酵时间为5 d的条件下,获得的发酵产物品质较好,蛋白质含量达到50.36%,与初始样品的蛋白质含量相比,提升幅度达到75.53%;利用酵母菌及乳酸菌混合发酵时,先接入1.00%乳酸菌发酵2 d后,再接入1.00%酵母菌继续发酵至7 d时,产物的蛋白质含量达到59.27%,与初始样品的蛋白质含量相比,提高幅度达到106.59%。利用上述2种发酵方式得到的产品可作为良好的蛋白质饲料。
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| 关 键 词： | 麦糟 血粉 益生菌 蛋白质饲料 |
| 收稿时间： | 2019-05-22 |
Production of Fermented Protein Feed Using Beer Brewing By-products by Adding Dried Blood and Probiotics |
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| WANG Rui,LIU Sheng-qi,LIN Jia-yu,DU Peng,FAN Zhi-hua.Production of Fermented Protein Feed Using Beer Brewing By-products by Adding Dried Blood and Probiotics[J].Animal Husbandry and Feed Science,2019,40(9):38-44. |
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| Authors: | WANG Rui LIU Sheng-qi LIN Jia-yu DU Peng FAN Zhi-hua |
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| Institution: | College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300380,China |
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| Abstract: | China′s beer production produces a large number of by-products every year, such as spent grains and waste yeast. Furthermore, the slaughtering industry also produces a great number of livestock blood by-products. Both of them have high nutritional value and are suitable for use as raw materials for production of fermented feed. This study developed a production process for fermented protein feed using spent grains and dried blood as main and auxiliary materials, respectively, in combination with inoculating different probiotics. To determine the optimal production conditions, the protein content, sugar content and total acid content of the fermentation products were assessed, and the impacts of different ratios of main and auxiliary ingredients, fermentation time, and inoculation methods and inoculum size of yeast and lactic acid bacteria on the quality of mixed fermented feed were evaluated. The results showed that fermentation products with good quality were obtained under the following conditions the addition amount of dried blood （auxiliary material） was 15.00%, fermentation temperature was 30 ℃, inoculating strain was yeast with amount of 2.00%, and fermentation time was 5 days. The protein content of the fermentation products reached up to 50.36% which was elevated by 75.53% compared to that of the initial samples. When yeast and lactic acid bacteria were used to produce mixed fermentation feed, the 1.00% of lactic acid bacteria were inoculated first and fermented for 2 days, and then the 1.00% of yeast was added to continue fermentation until 7th day.Under this condition, the protein content of the mixed fermentation products reached up to 59.27% which was elevated by 106.59% compared to that of the initial samples. It can be concluded that the fermentation products obtained by the above two methods can serve as good protein feed. |
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| Keywords: | spent grains dried blood probiotics protein feed |
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