| 发酵温度和时间对豆粕发酵品质的影响 |
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| 引用本文： | 杨玉芬,乔利.发酵温度和时间对豆粕发酵品质的影响[J].北京农学院学报,2010,25(4):18-20. |
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| 作者姓名： | 杨玉芬 乔利 |
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| 作者单位： | 福建农林大学动物科学学院,福建福州,350002;福建农林大学动物科学学院,福建福州,350002 |
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| 基金项目： | 福建省自然科学基金，福建省科技厅资助省属高校项目 |
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| 摘 要： | 使用饲用豆粕进行发酵试验,研究发酵温度和时间对豆粕发酵品质的影响。发酵温度为25,30,35,40℃,发酵时间为0,24,36,48,60,72,84,96 h,并对温度和时间的互作效应进行分析。结果表明,与未发酵豆粕相比,发酵温度和时间对发酵豆粕pH、粗蛋白含量和酸结合力均会产生显著或极显著影响（P〈0.05或P〈0.01）,且温度和时间存在交互作用。发酵的适宜温度和时间分别是35℃和72 h,其粗蛋白含量最高,为54.22%,较未发酵豆粕提高8.65%（P〈0.01）,pH和酸结合力显著低于未发酵豆粕（P〈0.05）。
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| 关 键 词： | 豆粕 发酵温度 发酵时间 发酵品质 |
The Effects of Temperature and Time On Fermented Quality of Soybean Meal |
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| YANG Yu-fen,QIAO Li.The Effects of Temperature and Time On Fermented Quality of Soybean Meal[J].Journal of Beijing Agricultural College,2010,25(4):18-20. |
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| Authors: | YANG Yu-fen QIAO Li |
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| Institution: | (College of Animal Science,Fujian Agriculture and Forestry University,Fuzhou,fujian 350002,China) |
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| Abstract: | Soybean meal was fermented to study effects of temperature and time on soybean meal quality.Temperature seted at 25,30,35,40 ℃,time seted at 0,24,36,48,60,72,84,96 h.The interaction of temperature and time was analyzed.The results were showed as follows:(1)Ferment temperature and time affected pH,crude protein content,acid binding ability of soybean meal(P<0.05 or P<0.01),There were interaction between temperature and time.(2)Optimal initial ferment temperature and time were 35℃and 72h,crude protein content was the highest(54.22%) and increased by 8.65%(P<0.01),pH and acid binding ability reduced(P<0.05)compared with fermented soybean meal. |
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| Keywords: | soybean meal fermentation temperature fermentation time fermentation quality |
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