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引用本文:夏青,孙泽鹏,柳梅梅,廖晓婷,董志国.浒苔发酵工艺优化及青蛤喂养效果评价[J].海洋科学,2022,46(10):68-77.
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浒苔发酵工艺优化及青蛤喂养效果评价
夏青1,2, 孙泽鹏1,2, 柳梅梅1,2, 廖晓婷1,2, 董志国1,2,3
1.江苏海洋大学江苏省海洋生物资源与生态环境重点实验, 江苏 连云港 222006;2.江苏海洋大学 江苏省海洋生物技术重点实验室, 江苏 连云港 222006;3.江苏海洋大学 江苏省海洋生物产业技术协同创新中心, 江苏 连云港 222006
摘要:
本试验以自然海区打捞上岸的浒苔(Enteromor phaprolifera)为原料,以植物乳酸杆菌为发酵菌种,发酵浒苔喂养青蛤(Cyclina sinensis)的特定生长率为响应值,确定浒苔发酵的最佳工艺。在单因素试验的基础上,以发酵时间、发酵温度、料液比为响应因素,以青蛤特定生长率为响应值,利用Box-Behnken中心组合方法进行三因素三水平试验设计,进行响应面分析。结果表明:影响浒苔发酵工艺的因素主次顺序为发酵温度、料液比和发酵时间,最佳发酵工艺条件为:发酵温度35℃,料液比(1∶1.5)g·mL–1,发酵时间84h。通过测定发酵前后浒苔的常规营养成分,发现浒苔发酵产物的粗蛋白含量显著高于未发酵浒苔(P<0.05);使用工艺优化后的浒苔发酵产物所喂养的青蛤与投喂小球藻的青蛤在特定生长率与存活率方面无显著差异。本试验证明优化后的浒苔发酵工艺具有可靠性,其发酵产物具备成为青蛤养殖饲料的条件,为浒苔发酵饲料的开发利用提供理论依据的同时,也为贝类配合饲料的开发及应用提供极大参考价值。
关键词:  浒苔  青蛤  发酵工艺  响应面法  工艺优化
DOI:10.11759/hykx20210929008
分类号:
基金项目:国家现代农业产业技术体系资助(CARS-49);江苏省自然资源发展专项海洋科技创新项目(JSZRHYKJ202008);江苏省现代农业自主创新项目CX(20)3150;江苏省种业振兴揭榜挂帅项目(JBGS[2021]141);江苏省研究生科研与实践创新计划项目(SJCX20_1274)
Optimization of Enteromorpha prolifera fermentation technology and evaluation of Cyclina sinensis feeding effects
XIA Qing1,2, SUN Ze-peng1,2, LIU Mei-mei1,2, LIAO Xiao-ting1,2, DONG Zhi-guo1,2,3
1.Jiangsu Key Laboratory of Marine Bioresources and Eco-environment, Jiangsu Ocean University, Lianyungang 222006, China;2.Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222006, China;3.Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222006, China
Abstract:
In this study, Lactobacillus plantarum was used as the fermentation strain, and the solid-state fermentation method was adopted for microbial fermentation of Enteromorpha prolifera. According to the single-factor experiment, we explored the effects of three factors (fermentation time, fermentation temperature, and the material-liquid ratio) on the fermentation of E. prolifera. The optimal conditions for E. prolifera fermentation were obtained using orthogonal testing. Then, we used response surface methodology to optimize the E. prolifera fermentation process. In addition, this study carried out a clam, Cyclina sinensis, culture experiment. We compared the growth performance of Chlorella and fermented E. prolifera on feeding C. sinensis to verify the actual effect of the fermentation process. The results showed that the primary and secondary order of the three factors affecting the E. prolifera fermentation process was the fermentation temperature, the material-to-liquid ratio, and the fermentation time. The E. prolifera fermentation conditions were a fermentation temperature of 35 ℃, material-to-liquid ratio of (1∶1.5) g·mL-1, and fermentation time of 84 h. The results showed that the crude protein content of the fermented E. prolifera was significantly higher than that of unfermented E. prolifera (P < 0.05). No significant differences in specific growth or survival rates were detected in C. sinensis between feeding Chlorella and fermented E. prolifera. These results provide a theoretical basis for applying E. prolifera feedstuff in actual production.
Key words:  Enteromorpha prolifera  Cyclina sinensis  fermentation process  response surface methodology  process optimization
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