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- Title
响 应 面 法 优 化 酸 溶 蛋 白 发 酵 工 艺.
- Authors
葛松涛; 寿泉洪; 韩文凤; 徐欢根; 沙如意; 胡家璧; 胡普信; 毛建卫
- Abstract
In order to optimize the production process of protein feed from Huangjiu lees indicated by acid-soluble protein, seven factors of the fermentation (bran, acid protease, α-amylase and water, fermentation time and inoculum of Bacillus tequilensis and Bacillus siamensis) were analyzed by Plackett-Burman tests in which three significant factors were screed as water, acid protease and inoculum of Bacillus siamensis. Then the reasonable range of factors was determined by the steepest ascent method, and optimized by Box-Behnken Design response surface test. The model is significant and therefore provides a good fit to the actual data and predicted responses. The results showed that water, acid protease, Bacillus siamensis, bran, Α-amylase, fermentation time, Bacillus tequilensis were 597 mL, 1.37 g, 21.70 mL, 200 g, 11 g, 72 h, and 10 mL, respectively. Under the optimal conditions, the acid-soluble protein of fermented Huangjiu lees reached 31.43%. The results will provide a technical basis for the utilization of fermented Huangjiu lees in animal feeding.
- Publication
Feed Industry, 2023, Vol 44, Issue 13, p14
- ISSN
1001-991X
- Publication type
Article
- DOI
10.13302/j.cnki.fi.2023.13.002