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研究利用混菌固态发酵技术对副产物苹果渣的生物发酵体系进行优化,并对其发酵产物在鲤鱼肝胰和肠道不同部位的离体消化率进行研究,从而为饲料资源的开发利用提供理论依据。选取对发酵苹果渣营养成分影响较显著的菌种比例、氮源比例和发酵时间3个因素为考察对象,分别确定3个水平,采用L9(34)正交试验对发酵苹果渣生产菌体蛋白饲料进行优化;将筛选出的最优发酵苹果渣,以鲤鱼消化道和肝胰中提取的粗酶液为酶解液,采用离体消化法进行酶解动力学的深层研究。研究表明:在L9(34)正交试验的9个发酵饲料中,经极差分析,确定最佳方案为黑曲霉∶酵母菌∶枯草芽孢杆菌=2∶1∶1;氮源配比为豆粕∶尿素∶硫酸铵=0∶1%∶1%;发酵时间:72 h。将发酵后和未发酵的苹果渣用鲤鱼消化道和肝胰粗酶液进行离体消化试验,结果表明:苹果渣发酵后干物质和粗蛋白的消化率远远高于未发酵的;在1～5 h内氨基酸生成量也远远高于未发酵苹果渣,且氨基酸生成量呈线性递增,酶解速度肝胰最大,其次为前肠和中肠,再次为后肠。苹果渣经发酵后蛋白质含量达到16.3%,提高了167.6%,氨基酸生成量大大提高。结果表明:苹果渣经混菌发酵后,可以变废为宝,作为新型生物饲料利用。
In order to optimize the biofermentation system of by-product apple pomace and study the in vitro digestibility of the fermented products in liver, pancreas and intestine of carp, this study provided theoretical basis for the development and utilization of feed resources in accordance with. Three factors affecting the nutritional content of fermented apple pomace, such as the proportion of bacteria, the proportion of nitrogen source and the fermentation time, were selected as the targets. The levels of three factors were determined respectively. The L9 (34) Feed optimization; the selected best fermentation apple pomace, Carp digestive tract and hepatopancreas extracted crude enzyme solution as a hydrolyzate, in vitro digestion kinetic kinetics of in-depth study. The results showed that the optimal fermentation conditions were Aspergillus niger: Saccharomyces cerevisiae: Bacillus subtilis = 2:1:1 in the nine fermented feedstuffs orthogonal test L9 (34) : Urea: ammonium sulfate = 0: 1%: 1%; fermentation time: 72 h. Fermentation and unfermented apple pomace carp digestive tract and hepatopancreas crude enzyme digestion in vitro experiments showed that: apple pomace fermentation digestibility of dry matter and crude protein is much higher than the unfermented; in 1 Amino acid production in ~ 5 h was also much higher than that in unfermented apple pomace, and the amino acid production increased linearly with the maximum rate of hepatopancreas, followed by the foregut and midgut, and again the hindgut. Apple pomace protein content after fermentation reached 16.3%, an increase of 167.6%, amino acid production increased greatly. The results showed that apple pomace could be turned into rubbish after being mixed and fermented, which could be used as a new bio-feed.