The Research On The Mixed Fermentation Effect Of Mixture Containing Inferior Fish Meal

Small-peptide fishmeal is the mix of low-molecular peptides after protein degradation.Small-peptide fishmeal can increase the absorption rate of amino acids and promote the use of dietary amino acids.Microbial fermentation is applied in the production of small-peptides fishmeal.On the one hand,protein degradation to amino acids;on the other hand,using microorganism reduces the toxic and harmful substances in low-quality fishmeal.Bacillus subtilis,Lactobacillus and Yeast were used as spawn to produce solid ferment low-quality fishmeal and to study the effects of ferment conditions on low-quality fishmeal quality.The results were showed as follows:(1)The best conditions of Bacillus subtilis in solid fermentation of poor quality fishmeal were: the use of aerobic fermentation,a total time of 60 h,fermentation in temperature of 30 ℃,3% inoculum amount with the ratio of material and water set to 1: 0.9;The best conditions of yeast in solid fermentation of poor quality fishmeal were: the use of aerobic fermentation,a total time of 48 h,fermentation in temperature of 30 ℃,2% inoculum amount with the ratio of water set to 1:0.9;The best conditions of lactobacillus in solid fermentation of poor quality fishmeal were: anaerobic fermentation,the total time of 72 h,fermentation temperature of 37 ℃,2% inoculum amount with the ratio of water set to 1: 1;(3)The total fermentation time of96 h,48h aerobic fermentation and 48 h anaerobic fermentation in the temperature of 30 ℃set characterized mainly by Bacillus subtilis and yeast fermentation;the second phase is characterized with 48h\ 37 ℃,and mainly lactobacillus.Three kinds of bacteria were inoculated into the prepared poor-quality fishmeal solid fermentation medium respectively in 3%,2%,1%,with the ratio of material and water set to 1: 0.9.After mix bacteria fermentation,we detected that crude protein increased from13.61% to 17.86%;acid-solving protein increased from 2.01% to 10.03%;crude fiber decline from 10.08% to 9.16%;histamine decreased from 72 mg / kg to 12.2mg / kg;harmful microbes Escherichia coli reduced from 572 cfu / g to 15 cfu / g,salmonella original from 492 cfu / g to 14 cfu / g,the content of lactic acid reached 3.76%,the content of crude protein and acid-soluble protein were significantly increased and the content of E.coli,Salmonella,crude fiber,histamine were significantly decreased.