文献类型：期刊文献

中文题名：复合益生菌发酵对虾加工副产物制备饲料蛋白质添加剂的工艺研究

英文题名：Process Study on Preparation of Feed Protein Additive by Fermentation of Prawn Processing By-Product with Complex Probiotics

作者：余加伟[1,2];张颜颜[1,2];劳健龙[1,2];龚汉[1,2];杨鑫[1,2];张进[1,2];巨向红[1,2];李有全[1,2];刘晓曦[1,2];雍艳红[1,2]

机构：[1]广东海洋大学滨海农业学院动物医学系,湛江524000;[2]广东海洋大学深圳研究院,深圳518108

年份：2025

卷号：37

期号：9

起止页码：6448

中文期刊名：动物营养学报

外文期刊名：CHINESE JOURNAL OF ANIMAL NUTRITION

收录：北大核心2023、、北大核心

基金：滨海特色海鲜猪遗传资源与利用创新团队(2022KCXTD014)。

语种：中文

中文关键词：复合益生菌;对虾加工副产物;蛋白质回收;资源化利用

外文关键词：complex probiotic;prawn processing by-product;protein recovery;resource utilization

中文摘要：本研究利用复合益生菌对对虾加工副产物(虾头、虾壳)进行发酵处理,确定制备对虾加工副产物发酵液的最佳工艺。通过正交试验,筛选出复合益生菌中嗜酸乳杆菌(Lactobacillus acidophilus)、枯草芽孢杆菌(Bacillus subtilis)和产朊假丝酵母(Candida utilis)最优的混合比例;对接种量、初始pH、发酵温度、发酵时间、固液比、葡萄糖添加量分别进行单因素试验,然后在单因素试验结果的基础上采用响应面法对接种量、发酵温度、发酵时间进行优化,确定复合益生菌发酵对虾加工副产物的最佳工艺。将对虾加工副产物发酵液与配合饲料进行1∶1混合,分析营养成分变化。结果表明:1)正交试验筛选出的3种菌株的最优混合比例为嗜酸乳杆菌∶枯草芽孢杆菌∶产朊假丝酵母=2∶1∶2。2)通过单因素试验及响应面试验,复合益生菌发酵对虾加工副产物的最优工艺为接种量16%,初始pH 6.5,温度38.5℃,发酵时间48 h,固液比1∶1.5,葡萄糖添加量15%。3)对虾加工副产物发酵液的蛋白质回收率达到(94.7±0.3)%,与配合饲料进行1∶1混合后,可使饲料中粗蛋白质的含量提升9.16%,17种氨基酸总量增加2.63%。本研究结果对提高对虾副产品的利用价值和促进其高值化加工具有参考价值。

外文摘要：This study utilized complex probiotics to ferment the prawn processing by-product(shrimp heads and shells),and determined the optimal process for preparing the fermentation liquid of prawn processing by-product.Through orthogonal test,the optimal mixing ratio of Lactobacillus acidophilus,Bacillus subtilis and Candida utilis were screened out among the complex probiotics;single-factor tests were carried out on the inoculation volume,initial pH,fermentation temperature,fermentation time,solid-liquid ratio,and glucose addition amount,respectively;then,based on the results of the single-factor tests,the inoculation volume,fermentation temperature and fermentation time were optimized by response surface method to determine the optimal process of fermentation of shrimp head shell waste with complex probiotics.The fermentation liquid of prawn processing by-product was mixed with compound feed in a 1∶1 ratio,and the changes in nutritional components were analyzed.The results showed as follows:1)The optimal mixing ratio of Lactobacillus acidophilus,Bacillus subtilis and Candida utilis screened out by the orthogonal test was 2∶1∶2.2)Through single factor test and response surface test,the optimal process of fermentation of prawn processing by-products was inoculation volume 16%,initial pH 6.5,temperature 38.5℃,fermentation for 48 h,solid-liquid ratio 1∶1.5,glucose addition amount 15%.3)The protein recovery rate of fermentation liquid of prawn processing by-product was(94.7±0.3)%;after being mixed 1∶1 with compound feed,the crude protein content in the feed could be increased by 9.16%,and the total amount of 17 kinds of amino acids could be increased by 2.63%.The results of this study have reference value for enhancing the utilization value of prawn processing by-product and promoting their high-value processing.