Study On The Biotransformation Nutritional Products Of By-products From Processing Of Squid

The squid is global production more Marine resources.The annual catch of squid is about 1 million tons,of which the zhoushan squid processing quantity account for about half of the whole country.Squid will produce about 20%~25% of the waste in the processing process,these squid leftovers also contains a large number of nutrients,such as crude fat,polysaccharide and protein,but their utilization rate is very low.Therefore,efficient,low energy consumption,environmentally friendly squid leftovers development technology is particularly important.In this paper,squid processing byproducts as fermentation substrate,combined with yeast and lactobacillus fermentation technology,the technical conditions of fermentation were optimized and analyzed before and after fermentation of soluble protein content and protein conversion rate,and the analysis of nutrients the optimum conditions of yeast fermentation products and Lactobacillus bulgaricus fermentation products,in addition to Lactobacillus bulgaricus fermentation broth were studied the antibacterial.The aim of this paper was to provide reference for further research and application of squid leftovers and its fermentation products,and to provide a theoretical basis for the comprehensive utilization of squid leftovers.The results show :(1)the optimal conditions for the fermentation of yeast were as follows: the ratio of material to water was 1:7,the added amount of carbon source(seaweed powder)was 10%,the inoculation amount was 15%,the fermentation time was 1d,the conversion ratio of soluble protein was 17.56%;(2)the optimal conditions for the fermentation of L.bulgaricus were as follows: the ratio of material to water was 1:7,the added amount of carbon source was 12%,the inoculation amount was 5%,the fermentation time was 2d,the conversion ratio of soluble protein was 27.78%;(3)Squid leftovers are fermented by yeast and Lactobacillus bulgaricus,amino acids are improved,all kinds of essential amino acids and rich in unsaturated fatty acids(especially EPA and DHA)are greatly improved,more in line with human demand for amino acids and fatty acids,in particular,lactobacillus bulgaricus fermentation product,the content of its essential amino acids and unsaturated fatty acids are 31.99g/100 g protein,70.23 g/100 g,which is a good source of high quality protein and lipid;(4)Lactobacillus bulgaricus fermentation broth can inhibit the growth of Escherichia coli,Salmonella,Staphylococcus aureus and Bacillus cereus,the most obvious antibacterial effect conditions are 20?L and 200?L Primary fermentation broth,the inhibitory effect of Lactobacillus bulgaricus fermented broth to Escherichia coli and Staphylococcus aureus were the most obvious,the antibacterial circle diameter of lactobacillus bulgaricus broth reached to 18.3mm and 19 mm respectively.