通过菌丝疏水涂层进行水产养殖生物漂浮

Liza Nurohmah, Catur Sriherwanto, I. Suja’i, E. Yunita
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引用次数: 0

摘要

在下沉式水产饲料上通过tempeh霉菌发酵进行水产饲料生物漂浮,产生水漂浮特性,这是昂贵的挤出技术的替代方案。然而,真菌菌丝体在这种生物漂浮中的作用尚不清楚。本研究旨在研究发酵饲料表面菌丝体在浮力中的作用。商业下沉饲料在环境温度(28-33°C)下使用tempeh发酵剂发酵48小时。生产出新鲜发酵的饲料,其中一些被去皮以去除表面菌丝体,而另一些则完好无损。在50°C下烘干24小时后,对去皮和未去皮的发酵饲料以及作为阴性对照的未发酵饲料进行物理测试。结果表明,未去皮的发酵饲料具有最高的可漂浮性(第60分钟为48%),并持续漂浮至第120分钟,可漂浮性为36%。相反,未发酵的饲料根本不漂浮,而去皮的发酵饲料在最初的2分钟内下沉。只有未剥皮的发酵饲料表现出疏水特性(>90°接触角和20.16s吸水时间)。因此,疏水性表面菌丝体可能会阻止水快速渗入发酵饲料基质,使完整的发酵饲料能够漂浮更长时间。
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Aquafeed Biofloatation through Mycelial Hydrophobic Coating
Aquafeed biofloatation through tempeh mould fermentation on sinking aquafeeds produces water-floating property, an alternative to the expensive extrusion technique. However, the role of the fungal mycelium in this biofloatation remains unclear.  This study aimed to investigate the role of surface mycelium of the fermented feed in the buoyancy. Commercial sinking feed was fermented using a tempeh starter at ambient temperature (28–33 °C) for 48 h. Freshly fermented feeds were produced, some of which were peeled to remove the surface mycelium, while the others were left intact. After 24-h oven-drying at 50 °C, physical tests were done on the peeled and unpeeled fermented feeds, plus unfermented feed as a negative control. Results showed that the unpeeled fermented feed had the highest floatability (48% at the 60th minute), and continued floating until the 120th minute with 36% floatability. In contrast, the unfermented feed did not float at all, while the peeled fermented feed sank within the first 2 minutes. Only the unpeeled fermented feed showed hydrophobic characteristics (> 90° contact angle and 20.16 s water absorption time). Thus, the hydrophobic surface mycelium might prevent rapid water infiltration into the fermented feed matrix, enabling the intact fermented feed to float longer.
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