Optimization of fermented quinoa straw with lactic acid bacteria by response surface methodology

doi:10.3969/j.issn.1004-1524.2022.09.06

Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (9): 1866-1876.DOI: 10.3969/j.issn.1004-1524.2022.09.06

• Animal Science • Previous Articles Next Articles

Optimization of fermented quinoa straw with lactic acid bacteria by response surface methodology

LYU Jing(), WU Zhiyong, GUO Xiaonong, FENG Yulan, LU Jianxiong, CHAI Weiwei()

College of Life Science and Engineering, Northwest Minzu University, Lanzhou 730030, China

Received:2021-08-20 Online:2022-09-25 Published:2022-09-30
Contact: CHAI Weiwei

Abstract

Abstract:

In this study, the fermentation time, addition amount of lactic acid bacteria and water content of straw were selected as three factors. The effects of different fermentation conditions on crude protein content of fermented quinoa straw were explored via single-factor experiments and response surface methodology. Response surface analysis results showed that the effects of 3 factors on crude protein content of fermented quinoa straw decreased as addition amount of lactic acid bacteria>water content of straw>fermentation time, and the optimized fermentation parameters were as follows: fermentation time of 24.5 d, addition amount of lactic acid bacteria of 12 mg·kg^-1, and the water content of straw of 60%. Under the optimal conditions, the crude protein content of the fermented quinoa straw was (6.93±0.05)%. These results could provide basis for the development of quinoa straw feed.

Key words: quinoa straw, lactic acid bacteria, response surface methodology, crude protein content

CLC Number:

S816.53

LYU Jing, WU Zhiyong, GUO Xiaonong, FENG Yulan, LU Jianxiong, CHAI Weiwei. Optimization of fermented quinoa straw with lactic acid bacteria by response surface methodology[J]. Acta Agriculturae Zhejiangensis, 2022, 34(9): 1866-1876.

Figures/Tables 11

References 42

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发酵时间 Fermentation time/d	气味 Smell	质地 Texture	色泽 Colour	pH	感官评定等级 Sensory grade
5	淡酸味Light sour taste	松散软Loose and soft	褐黄色Tawny	4.9	一般General
10	淡酸味Light sour taste	松散软Loose and soft	褐黄色Tawny	4.5	良好Good
15	甘酸味Sweet and sour taste	松散软Loose and soft	褐黄色Tawny	4.3	良好Good
20	甘酸味Sweet and sour taste	松散软Loose and soft	亮黄色Bright yellow	3.8	优良Excellent
25	甘酸味Sweet and sour taste	松散软Loose and soft	亮黄色Bright yellow	3.8	优良Excellent
30	甘酸味Sweet and sour taste	松散软Loose and soft	亮黄色Bright yellow	3.6	优良Excellent

发酵时间 Fermentation time/d	气味 Smell	质地 Texture	色泽 Colour	pH	感官评定等级 Sensory grade
5	淡酸味Light sour taste	松散软Loose and soft	褐黄色Tawny	4.9	一般General
10	淡酸味Light sour taste	松散软Loose and soft	褐黄色Tawny	4.5	良好Good
15	甘酸味Sweet and sour taste	松散软Loose and soft	褐黄色Tawny	4.3	良好Good
20	甘酸味Sweet and sour taste	松散软Loose and soft	亮黄色Bright yellow	3.8	优良Excellent
25	甘酸味Sweet and sour taste	松散软Loose and soft	亮黄色Bright yellow	3.8	优良Excellent
30	甘酸味Sweet and sour taste	松散软Loose and soft	亮黄色Bright yellow	3.6	优良Excellent

乳酸菌添加量 Addition amount of lactic acid bacteria/(mg·kg^-1)	气味 Smell	质地 Texture	色泽 Color	pH	感官评定等级 Sensory grade
2	淡酸味Light sour taste	松散硬Loose and hard	暗黄色Dark yellow	5.0	一般General
4	淡酸味Light sour taste	松散硬Loose and hard	褐黄色Tawny	4.8	良好Good
6	淡酸味Light sour taste	松散软Loose and soft	褐黄色Tawny	4.8	良好Good
8	淡酸味Light sour taste	松散软Loose and soft	亮黄色Bright yellow	4.2	良好Good
10	甘酸味Sweet and sour taste	松散软Loose and soft	亮黄色Bright yellow	3.8	优良Excellent
12	甘酸味Sweet and sour taste	松散软Loose and soft	亮黄色Bright yellow	3.5	优良Excellent

乳酸菌添加量 Addition amount of lactic acid bacteria/(mg·kg^-1)	气味 Smell	质地 Texture	色泽 Color	pH	感官评定等级 Sensory grade
2	淡酸味Light sour taste	松散硬Loose and hard	暗黄色Dark yellow	5.0	一般General
4	淡酸味Light sour taste	松散硬Loose and hard	褐黄色Tawny	4.8	良好Good
6	淡酸味Light sour taste	松散软Loose and soft	褐黄色Tawny	4.8	良好Good
8	淡酸味Light sour taste	松散软Loose and soft	亮黄色Bright yellow	4.2	良好Good
10	甘酸味Sweet and sour taste	松散软Loose and soft	亮黄色Bright yellow	3.8	优良Excellent
12	甘酸味Sweet and sour taste	松散软Loose and soft	亮黄色Bright yellow	3.5	优良Excellent

秸秆含水量 Water content of straw/%	气味 Smell	质地 Texture	色泽 Color	pH	感官评定等级 Sensory grade
70	酒酸味Wine sour taste	略黏连Slightly adherent	亮黄色Bright yellow	4.5	一般General
60	甘酸味Sweet and sour taste	松散软Loose and soft	亮黄色Bright yellow	3.8	优良Excellent
50	甘酸味Sweet and sour taste	松散软Loose and soft	亮黄色Bright yellow	4.0	优良Excellent
40	淡酸味Light sour taste	松散软Loose and soft	褐黄色tawny	4.5	良好Good
30	淡酸味Light sour taste	松散硬Loose and hard	暗黄色Dark yellow	5.0	一般General
20	淡酸味Light sour taste	松散硬Loose and hard	暗黄色Dark yellow	5.0	一般General

Optimization of fermented quinoa straw with lactic acid bacteria by response surface methodology

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序号No.	A	B	C	Y/%
1	-1	-1	0	5.49±0.05
2	1	-1	0	5.90±0.05
3	-1	1	0	6.51±0.08
4	1	1	0	6.45±0.04
5	-1	0	-1	5.42±0.02
6	1	0	-1	5.82±0.01
7	-1	0	1	6.08±0.01
8	1	0	1	5.86±0.02
9	0	-1	-1	5.46±0.01
10	0	1	-1	6.35±0.03
11	0	-1	1	5.71±0.03
12	0	1	1	6.53±0.01
13	0	0	0	6.68±0.03
14	0	0	0	6.70±0.04
15	0	0	0	6.55±0.02
16	0	0	0	6.64±0.03
17	0	0	0	6.66±0.02

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