荸荠加工废弃物混合发酵法制备水产益生菌的工艺优化

本研究通过筛选合适发酵菌种,以荸荠的废渣和废水为发酵基料,以发酵后的活乳酸菌数和酵母菌数为指标,考察不同发酵条件对发酵液中活菌数的影响,通过单因素实验和L₉(3⁴)正交试验确定荸荠加工废弃物制备水产益生菌的工艺方法。结果表明:植物乳杆菌(Lactobacillus plantarum BL191)和酿酒酵母(Saccharomyces cerevisiae SC187)为合适的发酵菌种;最佳混合发酵工艺条件是:荸荠渣、荸荠废水混合比例1:2 (g/mL),BL191和SC187混合比例3:7 (g/g),接种量12%,发酵温度34 ℃,发酵时间48 h,制备得到的水产益生菌中BL191菌数为33.9×10⁸ CFU/g,SC187菌数为15.9×10⁸ CFU/g,含有丰富的营养物质,其氨基酸总量较发酵前提高了1.8倍,8种必需氨基酸均增加了48%以上。本研究有助于解决荸荠加工过程产生废弃物对环境造成的污染,也为水产养殖减少抗生素滥用等方面提供理论基础。

Process Optimization of Preparation of Aquatic Probiotics by Mixed Fermentation of Water Chestnut Processing Waste

The suitable fermentation strains were screened, and the waste residue and waste water of chestnut were used as fermentation base. The content of live lactic acid bacteria and the content of yeasts after fermentation were used as indicators to investigate the effects of different fermentation conditions on the viable count in the fermentation broth. Factor experiment and L₉ (34) orthogonal test were used to determine the process of preparing aquatic probiotics from processing waste. The results showed that Lactobacillus plantarum (BL191) and Saccharomyces cerevisiae (SC187) were suitable for the fermentation of probiotics. The optimum mixed fermentation process conditions mixing ratio of waste residue and waste water of chestnuts1:2 (g/mL), mixing ratio of BL191 and SC187 3:7 (g/g), inoculum volume 12%, fermentation temperature 34℃, fermentation time 48 h. The prepared aquatic probiotics had a content of BL191 bacteria of 33.9×108 CFU/g, and the content of SC187 bacteria was 15.9×108CFU/g. It was rich in nutrients, and the total amino acid amount was 1.8 times higher than that before fermentation. The essential amino acid was increased by more than 48%. This study would be helpful to solve the environmental pollution caused by water chestnut during the processing, and it also provide a theoretical basis for aquaculture to reduce the abuse of antibiotics.