餐厨垃圾微生物发酵生产蛋白饲料的工艺优化

以餐厨垃圾为原料，采用酵母菌、黑曲霉和枯草芽孢杆菌作为混合发酵菌剂进行固态发酵，结合正交试验，建立并优化了餐厨垃圾转化为生物活性蛋白饲料的工艺条件。结果表明，最佳发酵工艺为以酿酒酵母∶枯草芽孢杆菌∶黑曲霉（1∶1∶2）为混合菌剂，接种量1.0%，尿素添加量1.0%，30 ℃发酵48 h，含水量60%，在此发酵条件下发酵产物中粗蛋白含量提高了58.7%；粗纤维、粗淀粉和粗灰分含量均显示下降；氨基酸总含量增加了1.08倍，其中必需氨基酸含量提高了95.9%；维生素B1、B2的含量也有显著提高；微生物指标均符合国家饲料卫生标准（GB/T 5009.23-2006）。

Optimization of microbial fermentation process to produce protein feed from kitchen waste

Using kitchen waste as raw material, Saccharomyces cerevisiae, Aspergillus niger and Bacillus subtilis as mixed fermentation starter, combining with orthogonal test, the protein feed solid-state fermentation processing condition was optimized. The results showed that the optimum fermentation process was S. cerevisiae ∶B. subtilis ∶A. niger (1∶1∶2), inoculum 1.0%, urea addition 1.0%, temperature 30 ℃, time 48 h, and moisture 60%. Under these conditions, crude protein content of fermentation product increased 58.7%; the crude fiber, starch and ash content decreased; total amino acid content increased 1.08 times, in which the essential amino acid content increased 95.9%; vitamin B1, B2 content significantly increased, and the microbial indexes met the National Feed Hygiene Standards (GB/T5009.23-2006).