生物技术通报 ›› 2021, Vol. 37 ›› Issue (12): 91-103.doi: 10.13560/j.cnki.biotech.bull.1985.2021-0153
范恩帝1(), 蒋梦迎1, 冯敏雪1, 陈叶福1, 肖冬光1, 郭学武1,2()
收稿日期:
2021-02-05
出版日期:
2021-12-26
发布日期:
2022-01-19
作者简介:
范恩帝,硕士研究生,研究方向:现代酿造技术;E-mail: 基金资助:
FAN En-di1(), JIANG Meng-ying1, FENG Min-xue1, CHEN Ye-fu1, XIAO Dong-guang1, GUO Xue-wu1,2()
Received:
2021-02-05
Published:
2021-12-26
Online:
2022-01-19
摘要:
以蒸汽爆破预处理酒糟为主要原料,前期筛选菌株作为发酵菌种,以期优化发酵条件并生产富含功能成分酒糟饲料。将粗蛋白含量和烟酸含量作为主要指标,粗纤维含量和乙偶姻含量作为次要指标,通过单因素试验与正交试验结合探究麸皮添加量、装料量、初始pH、发酵时间、发酵温度及接种量对混菌固态发酵白酒糟的影响,进而优化酒糟发酵条件。结果表明酒糟发酵最佳工艺条件为:基料中麸皮添加量5%、装料量80 g、初始pH 3.70、发酵时间5 d、发酵温度30℃、接种量10%。与优化前相比,粗蛋白含量提高了1.56%(35.21%),粗纤维含量降低了33.11%(12.73%),烟酸含量增长率达到290.32%(1.21 mg/g酒糟),乙偶姻含量保持基本不变(37.30 mg/g酒糟)。
范恩帝, 蒋梦迎, 冯敏雪, 陈叶福, 肖冬光, 郭学武. 混菌发酵白酒糟生产含功能成分饲料发酵条件的优化[J]. 生物技术通报, 2021, 37(12): 91-103.
FAN En-di, JIANG Meng-ying, FENG Min-xue, CHEN Ye-fu, XIAO Dong-guang, GUO Xue-wu. Optimization of Fermentation Conditions for Production of Feed Containing Functional Components from Distiller’s Grains by Mixed Bacteria Fermentation[J]. Biotechnology Bulletin, 2021, 37(12): 91-103.
水平 Level | 因素Factors | ||
---|---|---|---|
A 麸皮添加量 Bran addition amount/% | B 装料量 Loading amount/g | C 初始pH Initial pH | |
1 | 5 | 80 | 3.70 |
2 | 10 | 100 | 4.67 |
3 | 15 | 120 | 5.83 |
表1 正交试验的因素和水平设计
Table 1 Factors and level design of orthogonal test
水平 Level | 因素Factors | ||
---|---|---|---|
A 麸皮添加量 Bran addition amount/% | B 装料量 Loading amount/g | C 初始pH Initial pH | |
1 | 5 | 80 | 3.70 |
2 | 10 | 100 | 4.67 |
3 | 15 | 120 | 5.83 |
指标 Indicator | 评分标准 Scoring criteria | 分数 Score | ||
---|---|---|---|---|
气味 Smell | 无丁酸臭味,有芳香果味或明显的面包香味 With aromatic fruit or obvious bread flavor,but no butyric acid odor | 14 | ||
有微弱的丁酸臭味,或较轻的酸味,芳香味弱 With a weak butyric acid odor or a light sour odor,and weak aroma | 10 | |||
丁酸味颇重,或有刺鼻的焦糊臭或霉味 With a quite strong butyric acid odor,or a pungent burnt smell or a musty smell | 4 | |||
有较强的丁酸臭味或氨味,或几乎无酸味 With a strong butyric acid odor or an ammonia odor,or almost no acid odor | 2 | |||
质地 Texture | 茎叶结构保持良好 Structure of stem and leaf remains well | 4 | ||
茎叶结构保持较差 Structure of stem and leaf remains poorly | 2 | |||
茎叶结构保持极差,或有轻度的霉菌污染 Structure of stem and leaf remains extremely poor,or there is mild mold contamination | 1 | |||
茎叶腐烂或污染严重 Stems and leaves are rotted or heavily polluted | 0 | |||
色泽 Tinct | 与原料相似,烘干后呈淡褐色 Similar to the raw material,it is light brown after drying | 2 | ||
略有变色呈淡黄色或带褐色 Slightly discolored,light yellow or brown | 1 | |||
变色严重,墨绿色或褐色呈黄色,霉味较强 Serious discoloration,dark green or brown,yellow,and with a strong musty smell | 0 | |||
总分Total score 等级Grade | 16-20 | 10-15 | 5-9 | 0-4 |
优良(1级) Excellent(Level 1) | 尚好(2级) Good(Level 2) | 中等(3级) Medium(Level 3) | 腐败(4级) Corrupt (Level 4) |
表2 发酵饲料感官评价标准(DLG)
Table 2 Sensory evaluation standard of fermented feed(DLG)
指标 Indicator | 评分标准 Scoring criteria | 分数 Score | ||
---|---|---|---|---|
气味 Smell | 无丁酸臭味,有芳香果味或明显的面包香味 With aromatic fruit or obvious bread flavor,but no butyric acid odor | 14 | ||
有微弱的丁酸臭味,或较轻的酸味,芳香味弱 With a weak butyric acid odor or a light sour odor,and weak aroma | 10 | |||
丁酸味颇重,或有刺鼻的焦糊臭或霉味 With a quite strong butyric acid odor,or a pungent burnt smell or a musty smell | 4 | |||
有较强的丁酸臭味或氨味,或几乎无酸味 With a strong butyric acid odor or an ammonia odor,or almost no acid odor | 2 | |||
质地 Texture | 茎叶结构保持良好 Structure of stem and leaf remains well | 4 | ||
茎叶结构保持较差 Structure of stem and leaf remains poorly | 2 | |||
茎叶结构保持极差,或有轻度的霉菌污染 Structure of stem and leaf remains extremely poor,or there is mild mold contamination | 1 | |||
茎叶腐烂或污染严重 Stems and leaves are rotted or heavily polluted | 0 | |||
色泽 Tinct | 与原料相似,烘干后呈淡褐色 Similar to the raw material,it is light brown after drying | 2 | ||
略有变色呈淡黄色或带褐色 Slightly discolored,light yellow or brown | 1 | |||
变色严重,墨绿色或褐色呈黄色,霉味较强 Serious discoloration,dark green or brown,yellow,and with a strong musty smell | 0 | |||
总分Total score 等级Grade | 16-20 | 10-15 | 5-9 | 0-4 |
优良(1级) Excellent(Level 1) | 尚好(2级) Good(Level 2) | 中等(3级) Medium(Level 3) | 腐败(4级) Corrupt (Level 4) |
图1 麸皮添加量对酒糟发酵的影响 *:相对于空白对照组P≤0.05;“**”:相对于空白对照组P≤0.01;“***”:相对于空白对照组P≤0.001。下同
Fig.1 Effects of bran addition amount on the fermentation of distiller’s grains *:P≤0.05. **:P≤0.01. ***:P≤0.001,compared to the control. The same below
试验号Test No. | A | B | C | 试验结果Test results | ||||
---|---|---|---|---|---|---|---|---|
粗蛋白含量 Crude protein content/% | 粗纤维含量 Crude fiber content/% | 乙偶姻含量 Acetoin content/(mg·g-1 distiller’s grains) | 烟酸含量 Nicotinic acid content/(mg·g-1 distiller’s grains) | |||||
1 | 1 | 1 | 1 | 35.21 | 12.73 | 37.30 | 1.21 | |
2 | 1 | 2 | 3 | 32.10 | 13.16 | 15.68 | 3.55 | |
3 | 1 | 3 | 2 | 33.62 | 12.69 | 29.68 | 2.14 | |
4 | 2 | 1 | 2 | 30.56 | 11.54 | 28.79 | 1.46 | |
5 | 2 | 2 | 1 | 34.66 | 12.27 | 29.02 | 1.88 | |
6 | 2 | 3 | 3 | 30.70 | 11.49 | 3.65 | 3.10 | |
7 | 3 | 1 | 3 | 29.19 | 10.34 | 11.65 | 1.17 | |
8 | 3 | 2 | 2 | 30.31 | 10.71 | 0.00 | 1.23 | |
9 | 3 | 3 | 1 | 32.09 | 9.86 | 31.22 | 0.84 | |
粗蛋白含量 Crude protein content/% | ||||||||
k1 | 33.64 | 31.65 | 33.99 | |||||
k2 | 31.97 | 32.36 | 31.50 | |||||
k3 | 30.53 | 32.14 | 30.66 | |||||
R | 3.11 | 0.71 | 3.33 | |||||
粗纤维含量 Crude fiber content/% | ||||||||
k1 | 12.86 | 11.54 | 11.62 | |||||
k2 | 11.77 | 12.05 | 11.64 | |||||
k3 | 10.30 | 11.35 | 11.66 | |||||
R | 2.56 | 0.70 | 0.04 | |||||
乙偶姻含量Acetoin content/(mg·g-1 distiller’s grains) | ||||||||
k1 | 27.55 | 25.91 | 32.51 | |||||
k2 | 20.49 | 14.90 | 19.49 | |||||
k3 | 14.29 | 21.52 | 10.33 | |||||
R | 13.26 | 11.01 | 22.18 | |||||
烟酸含量Nicotinic acid content /(mg·g-1 distiller’s grains) | ||||||||
k1 | 2.30 | 1.28 | 1.31 | |||||
k2 | 2.15 | 2.22 | 1.61 | |||||
k3 | 1.08 | 2.03 | 2.61 | |||||
R | 1.22 | 0.94 | 1.30 |
表3 正交试验结果与分析
Table 3 Results and analysis of orthogonal test
试验号Test No. | A | B | C | 试验结果Test results | ||||
---|---|---|---|---|---|---|---|---|
粗蛋白含量 Crude protein content/% | 粗纤维含量 Crude fiber content/% | 乙偶姻含量 Acetoin content/(mg·g-1 distiller’s grains) | 烟酸含量 Nicotinic acid content/(mg·g-1 distiller’s grains) | |||||
1 | 1 | 1 | 1 | 35.21 | 12.73 | 37.30 | 1.21 | |
2 | 1 | 2 | 3 | 32.10 | 13.16 | 15.68 | 3.55 | |
3 | 1 | 3 | 2 | 33.62 | 12.69 | 29.68 | 2.14 | |
4 | 2 | 1 | 2 | 30.56 | 11.54 | 28.79 | 1.46 | |
5 | 2 | 2 | 1 | 34.66 | 12.27 | 29.02 | 1.88 | |
6 | 2 | 3 | 3 | 30.70 | 11.49 | 3.65 | 3.10 | |
7 | 3 | 1 | 3 | 29.19 | 10.34 | 11.65 | 1.17 | |
8 | 3 | 2 | 2 | 30.31 | 10.71 | 0.00 | 1.23 | |
9 | 3 | 3 | 1 | 32.09 | 9.86 | 31.22 | 0.84 | |
粗蛋白含量 Crude protein content/% | ||||||||
k1 | 33.64 | 31.65 | 33.99 | |||||
k2 | 31.97 | 32.36 | 31.50 | |||||
k3 | 30.53 | 32.14 | 30.66 | |||||
R | 3.11 | 0.71 | 3.33 | |||||
粗纤维含量 Crude fiber content/% | ||||||||
k1 | 12.86 | 11.54 | 11.62 | |||||
k2 | 11.77 | 12.05 | 11.64 | |||||
k3 | 10.30 | 11.35 | 11.66 | |||||
R | 2.56 | 0.70 | 0.04 | |||||
乙偶姻含量Acetoin content/(mg·g-1 distiller’s grains) | ||||||||
k1 | 27.55 | 25.91 | 32.51 | |||||
k2 | 20.49 | 14.90 | 19.49 | |||||
k3 | 14.29 | 21.52 | 10.33 | |||||
R | 13.26 | 11.01 | 22.18 | |||||
烟酸含量Nicotinic acid content /(mg·g-1 distiller’s grains) | ||||||||
k1 | 2.30 | 1.28 | 1.31 | |||||
k2 | 2.15 | 2.22 | 1.61 | |||||
k3 | 1.08 | 2.03 | 2.61 | |||||
R | 1.22 | 0.94 | 1.30 |
组合 Combination | 粗蛋白 Crude protein/% | 粗纤维 Crude fiber/% | 乙偶姻 Acetoin /(mg·g-1 distiller’s grains) | 烟酸 Nicotinic acid/(mg·g-1 distiller’s grains) |
---|---|---|---|---|
A1B2C1 | 33.82 | 13.65 | 6.97 | 2.46 |
A3B3C1 | 32.09 | 9.86 | 31.22 | 0.84 |
A1B1C1 | 35.21 | 12.73 | 37.30 | 1.21 |
A1B2C3 | 32.10 | 13.16 | 15.68 | 3.55 |
表4 最优培养基条件筛选
Table 4 Screening of optimal medium conditions
组合 Combination | 粗蛋白 Crude protein/% | 粗纤维 Crude fiber/% | 乙偶姻 Acetoin /(mg·g-1 distiller’s grains) | 烟酸 Nicotinic acid/(mg·g-1 distiller’s grains) |
---|---|---|---|---|
A1B2C1 | 33.82 | 13.65 | 6.97 | 2.46 |
A3B3C1 | 32.09 | 9.86 | 31.22 | 0.84 |
A1B1C1 | 35.21 | 12.73 | 37.30 | 1.21 |
A1B2C3 | 32.10 | 13.16 | 15.68 | 3.55 |
指标 Indicator | 相关情况描述 Description of the relevant situation | 得分 Score | |
---|---|---|---|
气味Smell | 无丁酸臭味、霉味和氨味,有怡人的酸香味和淡淡的酒香 With a pleasant sour aroma and light wine aroma,but no butyric acid smell,musty smell and ammonia smell | 12 | |
质地Texture | 原料结构变化较小,松软湿润不黏手 Rraw material structure changed little,and it was soft and wet,not sticky | 4 | |
色泽Tinct | 原料发酵后颜色几乎无变化,无霉味,烘干后呈现褐色 Raw material had almost no change in color after fermentation,without musty smell,and appeared brown after drying | 1 | |
总分Total score | 17 | ||
等级Grade | 优良Excellent |
表5 酒糟发酵饲料感官评价
Table 5 Sensory evaluation of distiller’s grains fermented feed
指标 Indicator | 相关情况描述 Description of the relevant situation | 得分 Score | |
---|---|---|---|
气味Smell | 无丁酸臭味、霉味和氨味,有怡人的酸香味和淡淡的酒香 With a pleasant sour aroma and light wine aroma,but no butyric acid smell,musty smell and ammonia smell | 12 | |
质地Texture | 原料结构变化较小,松软湿润不黏手 Rraw material structure changed little,and it was soft and wet,not sticky | 4 | |
色泽Tinct | 原料发酵后颜色几乎无变化,无霉味,烘干后呈现褐色 Raw material had almost no change in color after fermentation,without musty smell,and appeared brown after drying | 1 | |
总分Total score | 17 | ||
等级Grade | 优良Excellent |
指标 Indicator | 空白对照 Blank control | 优化前发酵饲料Fermented feed before optimization | 优化后发酵饲料Optimized fermented feed | 优化前后变化率 Change rate before and after optimization/% |
---|---|---|---|---|
粗蛋白Crude protein/% | 28.29 | 34.67a | 35.21ab | 1.56 |
粗纤维Crude fiber/% | 23.16 | 19.03a | 12.73ab | -33.11 |
烟酸含量Nicotinic acid content/(mg·g-1 distiller’s grains) | 0.00 | 0.31a | 1.21ab | 290.32 |
乙偶姻含量Acetoin content/(mg·g-1 distiller’s grains) | 21.72 | 38.31a | 37.30a | -2.64 |
表6 酒糟发酵饲料营养成分
Table 6 Nutrient composition of fermented distiller’s grains
指标 Indicator | 空白对照 Blank control | 优化前发酵饲料Fermented feed before optimization | 优化后发酵饲料Optimized fermented feed | 优化前后变化率 Change rate before and after optimization/% |
---|---|---|---|---|
粗蛋白Crude protein/% | 28.29 | 34.67a | 35.21ab | 1.56 |
粗纤维Crude fiber/% | 23.16 | 19.03a | 12.73ab | -33.11 |
烟酸含量Nicotinic acid content/(mg·g-1 distiller’s grains) | 0.00 | 0.31a | 1.21ab | 290.32 |
乙偶姻含量Acetoin content/(mg·g-1 distiller’s grains) | 21.72 | 38.31a | 37.30a | -2.64 |
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