| 复合菌种对发酵豆粕营养成分的影响研究 |
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| 引用本文： | 史玉宁,赵鹏娟,陈如水,魏凤仙,黄元林.复合菌种对发酵豆粕营养成分的影响研究[J].安徽农业科学,2014(3):790-791,793. |
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| 作者姓名： | 史玉宁 赵鹏娟 陈如水 魏凤仙 黄元林 |
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| 作者单位： | 河南聚丰饲料科技有限公司,河南郑州,450044;河南农业科学院畜牧兽医研究所,河南郑州,450004 |
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| 摘 要： | 目的]采用啤酒酵母菌、乳酸菌复合菌株,研究其对固态发酵豆粕的影响。方法]对啤酒酵母菌、德氏乳酸杆菌进行动力学研究,探讨其最佳接种时间。在起始温度30℃、接种量10%、含水量38%、啤酒酵母菌:乳酸菌=2:1(V/V)的条件下发酵96 h,研究发酵豆粕前后的得失率以及营养指标的变化。结果]复合菌株的最佳接种时间分别为20和24 h。按照菌株的最佳接种时间,在起始温度30℃、接种量10%、含水量38%、啤酒酵母菌∶德式乳酸杆菌=2∶1(V/V)的条件下发酵96 h,发酵后干基重量减少8.1%,氨基酸总量提高13.0%,粗蛋白含量提高12.27%。结论]发酵豆粕中的不良影响因子大大降低,从而提高了动物适口性,有利于动物的消化与利用。
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| 关 键 词： | 复合菌种 发酵豆粕 营养成分 |
Study on the Effects of Compound Bacteria on the Nutritional Components of Fermented Soybean Meal |
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| Institution: | SHI Yu-ning et al ( Henan Jufeng Animal Feed Technology Co. , Ltd, Zhengzhou, Henan 450044) |
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| Abstract: | Objective ] The research aimed to study the effects of compound strains of Saccharomyces cerevisiae and Lactobacillaceae del- brueckii on the solid fermented soybean meal. Method]The dynamics of S. cerevisiae and L. delbrueckii was studied and the best inoculation time was discussed. S. cerevisiae and L. delbrueckii at the proportion of 2：1 （V/V） with the inoculum amount of 10% were fermented for 96 h under the conditions of original temperature of 30 ℃ and water content of 38%. The loss rate of fermented soybean meal and the changes of nutritional indices were studied. Result] The best inoculation time of compound bacteria was 20 and 24 h. At the best inoculation time of strains, S. cerevisiae and L. delbrueckii at the proportion of 2：1 （V/V） with the inoculum amount of 10% were fermented for 96 h under the conditions of original temperature of 30 ℃ and water content of 38%. The dry mass weight after fermentation decreased 8.1% , the total amino acid amount increased 13.0% and crude protein content increased 12.27%. Conclusion] Bad influencing factors in fermented soybean meal greatly decreased, thus its edibility was enhanced and it was favorable for the digestion and utilization in animals. |
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| Keywords: | Compound bacteria Fermented soybean meal Nutritional components |
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