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当前位置: 首页 > 文章 > 单菌固态发酵油茶饼粕生产多酶生物饲料 安徽农业大学学报 2012,39 (1) 47-52
Position: Home > Articles > Production of multi-enzyme enriched bio-feed from camellia oleifera seed cake in solid state fermentation by Aspergillus niger Journal of Anhui Agricultural University 2012,39 (1) 47-52

单菌固态发酵油茶饼粕生产多酶生物饲料

作  者：
卫洋洋;蔡海莹;王力生;夏涛;杜先锋
单  位：
安徽农业大学动物科技学院;安徽农业大学茶与食品科技学院
关键词：
黑曲霉;油茶饼粕;固态发酵;纤维素酶;蛋白酶
摘  要：
采用黑曲霉为发酵菌种,用固态发酵技术改善油茶饼粕的饲用品质以制取油茶饼粕多酶生物饲料。通过单因素试验和正交试验,以纤维素酶活力和蛋白酶活力为检测指标,确定黑曲霉固体发酵最佳基质中油茶饼粕与豆粕的混合比例为1:1,料水比为1:0.5,添加1%(W/W)的硫酸铵,0.1%(W/W)的磷酸氢二钾,装瓶量(干料)为50 g(500 mL锥形瓶)。试验结果表明,以pH 5,温度28℃,1.5%接种量为最佳发酵条件,培养4 d,纤维素酶活力达到1 481.9 U.g-1,蛋白酶活力达到4 128.1 U.g-1。发酵过后的油茶饼粕粗蛋白质提高41.8%,真蛋白提高48.2%,必需氨基酸明显提高,粗纤维降低38.0%,同时油茶饼粕中的抗营养因子单宁降低78.7%,茶皂素降低了65.3%,其饲用价值得到极大改善。
译  名：
Production of multi-enzyme enriched bio-feed from camellia oleifera seed cake in solid state fermentation by Aspergillus niger
作  者：
WEI Yang-yang1,CAI Hai-ying1,WANG Li-sheng1,XIA Tao2,DU Xian-feng2(1.School of Animal Science and Technology,Anhui Agricultural University,Hefei 230036; 2.School of Tea and Food Science,Anhui Agricultural University,Hefei 230036)
关键词：
Aspergillus niger;camellia oleifera seed cake;solid-state fermention;cellulase;proteinase
摘  要：
In this paper,Aspergillus niger was used to produce multi-enzyme enriched bio-feed from camellia oleifera seed cake with solid-state fermentation.The suitable medium for mixed fermentation of Aspergillus niger were soya bean meal to oil-tea-cake ratio of 1:1,material-to-water ratio of 1: 0.5,1%(W/W)(NH4)2SO4,0.1%(W/W) K2HPO4,and 50 g dry material in 500 mL tapered bottle.The best fermentation conditions were 1.5%(W/W) inoculum size of Aspergillus niger,at 28℃ for 4 d at pH 5.The activities of proteinase and cellulase could reach to 4 128.1 U?g-1 and 1 481.9 U?g-1,respectively.The crude protein and the pure protein in camellia oleifera seed cake increased by 41.8%,48.2%,respectively,while the crude fibre,tannin and tea saponin reduced by 38.0%,78.7%,and 65.3%,respectively.Nutritional values of the fermented bio-feed improve obviously.

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