| 豆粕饲料发酵工艺的研究 |
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| 引用本文： | 高爱琴,贾仙宝.豆粕饲料发酵工艺的研究[J].安徽农业科学,2009,37(10):4510-4512. |
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| 作者姓名： | 高爱琴 贾仙宝 |
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| 作者单位： | 内蒙古农业大学动物科学与医学学院,内蒙古呼和浩特,010018;内蒙古农业大学动物科学与医学学院,内蒙古呼和浩特,010018 |
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| 摘 要： | 目的]研究豆粕混合发酵工艺,改善豆粕饲料品质,提高其利用率。方法]采取多菌种混合发酵组合的方法,消除豆粕中存留的抗营养因子,并对混合发酵工艺参数进行筛选,最终获得低抗营养因子豆粕。结果]水分含量对发酵后的品质有较大的影响,菌种1的接种量为0.005%和接种量为0.01%对发酵过程中产酸以及蛋白质水解影响的差异不显著;而菌种2的接种量对发酵过程中产酸和蛋白质水解的影响呈正相关;发酵助剂G对产酸和蛋白质水解的影响不明显。结论]较佳的发酵工艺是固体密闭无氧静止发酵;基质为豆粕;料水比为3∶2;起始温度为40℃,起始pH自然;接种量发酵菌株1为0.005%;发酵菌株2为0.5%;发酵周期为5 d,底物中不必添加发酵助剂G。发酵后的水解度达5%以上,鲜发酵物的酸度在4.5以上,烧干后发酵物的酸度在8%以上。
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| 关 键 词： | 豆粕 抗营养因子 生物发酵 |
Study on Fermentation Process of Soybean Meal |
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| GAO Ai-qin et al.Study on Fermentation Process of Soybean Meal[J].Journal of Anhui Agricultural Sciences,2009,37(10):4510-4512. |
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| Authors: | GAO Ai-qin |
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| Institution: | GAO Ai-qin et al(Animal Science , Medicine College,Inner Mongolia Agricultural University,Hohhot,Inner Mongolia 010018) |
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| Abstract: | Objective] The study aims to research the mixed fermentation process and improve the quality and increase the utilization rate of soybean meal.Method] By mixed fermentation of many strains,anti-nutritional factors in the soybean meal are eli The results show that water contents have a great effect on fermentation quality of soybean meal.The inoculating amount of strain 1(0.005% and 0.01%) has little influence on acid production and the hydrolysis of protein,which are effected oppose positively by the inoc... |
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| Keywords: | Soybean meal Anti-nutritional factor Bio-fermentation |
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