Optimization of Medium of Milk Thistle Meal by Solid-State Fermentation Using Response Surface Methodology

Abstract:

Based on the index of crude protein content,the optimum medium of protein feed of milk thistle meal by solid-state fermentation was determined by using single factor experiment and the Box-Behnken response surface analysis.The optimized compositions of medium were as follows(w/w):mass ratio of milk thistle meal,wheat bran and corn flour in the basic materials was 8∶1.5∶0.5;glucose,urea and phosphate monobasic potassium were accounted for 1.11%,1.40% and 0.56%,respectively.Under these conditions,crude protein content of fermented sample was reached 38.43%.In vitro digestibility of the fermented product was measured under the optimum conditions.The result showed that in vitro digestibility of crude protein of fermented product was 88.92%,which was decreased by 18.80% compared to that of unfermented milk thistle meal(70.12%).from the 3.47 mg/kg to 1.45 mg/kg.These results demonstrated that the hygiene quality and preservation period of the Skipjack Tuna product have been improved.