不同菌种发酵对劣质鱼粉营养价值的影响

I摘要通过微生物酶解发酵将劣质鱼粉转化为营养价值更高的产品，在国内外的研究较少，特别是在国内还没有相关的研究。本文使用枯草芽孢杆菌、酵母菌以及乳酸菌三种有益菌发酵劣质鱼粉，以蛋白酶含量、酸溶蛋白含量、组胺以及大肠杆菌和沙门氏菌的含量为指标，单菌种发酵和混合发酵下仿生鱼粉对其营养价值的菌株的最佳发酵参数的影响，得到单菌和混合劣质鱼粉发酵。首先，研究单一菌种发酵劣质鱼粉对其营养价值的影响，得出单一菌种的最适宜发酵工艺参数。枯草芽孢杆菌发酵劣质鱼粉的最适宜发酵组合参数为：耗氧型发酵，发酵时间60h，发酵温度30℃，接种量3%，发酵料与水的比值1:0.9；在此条件下发酵劣质鱼粉中粗蛋白量由发酵前的44.23%提高到46.45%，酸溶蛋白含量由发酵前的1.78%提高到13.16%，中性蛋白酶和碱性蛋白酶含量由发酵前的6u/g提高到385u/g，组胺、大肠杆菌和沙门氏菌都有明显的减少。酵母菌发酵劣质鱼粉的最适宜发酵组合参数为：耗氧型发酵，发酵时间48h，发酵温度30℃，接种量2%，发酵料与水的比值1:0.9；在此条件下发酵劣质鱼粉中粗蛋白含量由发酵前的44.23%提高到46.32%，酸溶蛋白含量由发酵前的1.78%提高到9.45%，组胺、大肠杆菌和沙门氏菌等抗营养因子含量下降显著。乳酸菌发酵劣质鱼粉的最适宜发酵组合参数为：厌氧型发酵，发酵时间72h、温度37℃、接种量2%、发酵料与水的比值1:1；在此条件下发酵劣质鱼粉中粗蛋白含量由发酵前的44.23%提高到46.63%，酸溶蛋白含量由发酵前的1.78%提高到10.02%，乳酸含量升高到2.35%，组胺、大肠杆菌以及沙门氏菌含量都有明显的减少。然后，研究多菌种混合发酵劣质鱼粉对其营养价值的影响，先好氧发酵、再厌氧发酵，对多菌种发酵工艺参数进行正交优化，得出多菌种混合发酵的最适宜发酵组合参数：发酵时间为96h，前48h在30℃下发酵，使用的菌种是枯草芽孢杆菌和酵母菌好氧发酵，后48h在37℃下发酵，使用的菌种为乳酸菌和瘤胃微生物厌氧发酵；三菌种总的接种量为6%，枯草芽孢杆菌、酵母菌和乳酸菌三菌种接种比例为2%：2%：2%，三种菌同时接种；好氧发酵和厌氧发酵时的发酵料与水的比例都是1：0.9。通过最佳组合参数发酵劣质鱼粉对其营养价值的影响为：蛋白酶含量从6u/g提升到489u/g；酸溶蛋白的含量上升较少，从1.78%上升到20.32%，组胺、大肠杆菌和沙门氏菌都有明显的减少，粗蛋白含量由发酵前的44.23%提高到48.12%，乳酸含量达到2.18%。关键词：劣质鱼粉，微生物发酵，组胺，酸溶蛋白IIAbstractHighernutritionalvalueofpoorqualityfishmealbyenzymaticconversionofmicrobialfermentationproducts,fewerstudiesathomeandabroad,especiallyinChina,havenotbeenstudied.Inthispaper,theuseofBacillussubtilis,yeastsandlacticacidbacteriafermentedfish3tobadcontent,acid-solubleproteincontent,aswellasE.coliandsalmonellahistaminecontentofproteasetostudysingleandmultiplestrainsofbacterialfermentationpoorqualityindicatorsBionicnutritionalvalueoffishmealmixedfermentation,drawasinglespeciesandmulti-speciesfishmealmixedfermentationlessoptimalfermentationparameters.First,thenutritionalvalueoftheirmenubacteriafermentationpoor,findthemostsuitablefermentationparametersaffectingasinglespecies.Bacillussubtilisfermentationcombinationofpoorqualitymealmostsuitablefermentationparameters:oxygen-typefermentation,fermentationtimeof60hours,thefermentationtemperature30℃,inoculumsize3%,1:0.9ratiooffermentedfeedandwater;poorqualityfishmealundertheconditionsofthefermentationofcrudeproteinincreasedfrom44.23%to46.45%beforefermentation,Acid-solublecontentincreasedfrom1.78%to13.16%,beforefermentation,neutralproteaseandraisethelevelofalkalineproteasefrom6U/gtoferment385u/gbefore,histamine,asignificantreductionofE.coliandSalmonella.;Oxygen-typefermentation,fermentationtimewas48h,fermentationtemperature30℃,2%oftheinoculum,1:0.9ratiooffermentedfeedandwaterasfollows:yeastfermentationparametersforthemostsuitablecombinationofinferiorqualityfishmealcrudeproteinpoorcontentbeforefermentationconditionsincreasedfrom44.23%to46.32%,beforefermentation,acid-solubleproteincontentincreasedfrom1.78%to9.45%ofthefermentation,histamine,suchasE.coliandsalmonellacontentofanti-nutritionalfactorsdecreasedsignificantly.UnderconditionsofpoorlacticacidfermentationparametersforthepoorqualityofricethemostappropriatecombinationofCrudenproteincontentofthefish:theanaerobicfermentation,fermentationtimeof72h,thetemperatureis37℃,1:1withwater,fermentedinoculumratioof2%;beforefermentationincreasedfrom44.23%to46.63%,beforefermentation,acid-solubleproteincontentincreasedfrom1.78%to10.02%ofthefermentation,thelacticacidcontentincreasedto2.35%,histamine,E.coliandsalmonellalevelshavedroppedsignificantly.TheresearchersthenmixedfermentedfishfavorablyinfluencethenutritionalvalueofIIImanyvarieties,thefirstaerobicfermentationandanaerobicfermentation,fermentationparametersderivedfromthebestcombinationofmulti-parameteroptimizationoforthogonalmulti-strainbacteriamixedfermentation:fermentationtimewas96hoursat30℃whenusingBacillussubtilisandyeastnextaerobicfermentationpriortoinoculation,at37℃fermentationusinglacticacidbacteriaandtheanaerobicfermentationafter48hours,48hours;36%theamountofinoculum,Bacillussubtilis,yeastandlacticacidbacteriawereinoculated3ratioof2%:2%:2%,threekindsofbacterialinoculation;aerobicfermentationandanaerobicfermentationofoxygenandwatertoaratiooffermentation:0.9.Fishbyitsbestcombinationofparameters,poornutritionalvaluefermentation:from6U/gupgradeto489u/gproteasecontent;increasedfrom44.23%lessacidsolubleproteincontentincreasedfrom1.78%to20.32%,histamine,colonE.coliandsalmonellahavebeensignificantlyreducedCrudenproteincontentincreasedto48.12%,fermentation,lacticacidcontentof2.18%before.Keywords:low-qualityfishmeal,microbialfermentation,histamine,acid-solubleproteinsIV目录Abstract..............................................................Ⅰ文献综述..............................................................Ⅱ1鱼粉的生产研究....................................................11.1鱼粉的成分指标...............................................11.2鱼粉原料及营养...............................................21.3国产鱼粉质量研究.............................................21.4我国鱼粉生产方式的研究.......................................22鱼粉质量问题的研究................................................32.1影响鱼粉质量的因素...........................................32.2鱼粉质量的评价研究...........................................32.3鱼粉掺假研究.................................................4