PDF(Pubmed)
Abstract：
This study aimed to screen an appropriate starter and determine the optimal fermentation process parameters to optimize the fermentation process of nutrient components and bioactive contents in pharyngitis tablet residue. This study included two experiments. In experiment I, single-factor experimental design was used to study the effects of different biological starters (cellulase preparation; Lactobacillus Plantarum and Bacillus subtilis preparation; mixture of cellulase + Lactobacillus Plantarum and Bacillus subtilis) on the nutritional values and bioactive ingredient contents in pharyngitis tablet residue. In experiment II, orthogonal design experiment was adopted to study the effects of initial water content (45, 50, and 55%), fermentation temperature (35, 37, and 40°C), and fermentation time (24, 48, and 72 h) on the changes in nutrient components, biologically activity contents, and toxin contents of the residue after optimal fermentation agent treatment. Cellulase preparation was found to be the optimal starter. The optimal fermentation conditions were: initial water content, 55%; fermentation temperature, 37°C; and fermentation time, 72 h. The contents of aflatoxin B1 and vomit toxin were in line with Chinese feed hygiene production standards. The fermentation quality of pharyngitis tablet residue can be improved by using the optimal starter and fermentation conditions.
摘要：
本研究旨在筛选合适的发酵剂并确定最佳发酵工艺参数，以优化咽炎片剂残渣中营养成分和生物活性物质的发酵工艺。这项研究包括两个实验。在实验I中,采用单因素试验设计,研究了不同生物发酵剂(纤维素酶制剂;植物乳杆菌和枯草芽孢杆菌制剂;纤维素酶+植物乳杆菌和枯草芽孢杆菌的混合物)对咽炎片剂残渣营养价值和生物活性成分含量的影响。在实验二,采用正交设计实验研究了初始含水量(45、50和55%)的影响，发酵温度（35、37和40°C），和发酵时间(24、48和72h)对营养成分变化的影响，生物活性内容，最佳发酵剂处理后的残渣的毒素含量。发现纤维素酶制备是最佳的起始剂。最佳发酵条件为：初始含水量，55%；发酵温度，37°C;和发酵时间，72h。黄曲霉毒素B1和呕吐毒素的含量符合中国饲料卫生生产标准。采用最佳的发酵剂和发酵条件可以提高咽炎片剂残渣的发酵质量。
