关键词: 金针菇菌渣, 醋渣, 固态发酵, 正交实验

Abstract: In order to explore the resource utilization of two kinds of agricultural wastes, Flammulina velutipes residue and vinegar residue, they were fermented using solid-state fermentation method. The optimal mode and composition of bacteria species for solid-state fermentation were investigated via single and multi-bacteria fermentation experiments, and the optimal material ratio and fermentation time were also explored. The fermentation temperature, inoculation quantity and pH were optimized by single factor experiment, and on this basis the three factors and three levels orthogonal experiment was designed to further optimize the fermentation process. The results showed that the best fermentation mode for solid fermentation of Flammulina velutipes residue and vinegar residue was multi-bacteria fermentation, in which the ratio of Bacillus subtilis∶Phanerochaete chrysosporium∶Candida tropicalis was 1∶1∶1.  And the ratio of Flammulina velutipes residue and vinegar residue was 7∶3, the crude protein content reached its peak after fermentation for 3 d. The optimum fermentation conditions were obtained by single factor experiment and orthogonal experiment, which was fermentation temperature 26℃, inoculation quantity 7% and pH 7.5. Under this condition, the fermentation lasted 3 d, the crude protein content of the fermentation product was 17.90%. The results of this study provided a new approach for the efficient resource utilization of agricultural waste resources.

Key words: Flammulina velutipes residue, vinegar residue, solid-state fermentation, orthogonal test