| 菌糠饲料的发酵菌株筛选、营养成分及.抑菌性能分析 |
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| 引用本文： | 孙中超.菌糠饲料的发酵菌株筛选、营养成分及.抑菌性能分析[J].饲料博览,2021(2):6-9. |
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| 作者姓名： | 孙中超 |
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| 作者单位： | 上海源耀农牧科技有限公司 |
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| 基金项目： | 上海市科技兴农项目(2019-02-08-00-08-F01155)。 |
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| 摘 要： | 为了探讨发酵菌糠在饲料中的应用价值,试验选取6株乳酸菌菌株(嗜酸乳杆菌、鼠李糖乳杆菌、干酪乳杆菌、副干酪乳杆菌、植物乳杆菌和保加利亚乳杆菌)进行了菌糠的发酵试验,测定了发酵菌糠的总酸、酸溶蛋白含量、乳酸菌总数及感官品质,并分析了菌糠发酵前后营养成分和抑菌性能的变化。结果表明:6株乳酸菌中,植物乳杆菌的发酵效果最佳,总酸含量和酸溶蛋白含量、乳酸菌菌落总数综合而言优于其余各组。此外,经发酵后,菌糠产生浓郁的发酵香气,粗蛋白、总酸、酸溶蛋白等营养成份含量显著提高,并产生抑菌性能。
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| 关 键 词： | 乳酸菌 菌株筛选 发酵菌糠 营养成分 抑菌性能 |
Study on the Fermentation Strain Screening,Nutrient Composition and Antibacterial Performance of Fermented Bran |
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| SUN Zhongchao.Study on the Fermentation Strain Screening,Nutrient Composition and Antibacterial Performance of Fermented Bran[J].Feed Review,2021(2):6-9. |
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| Authors: | SUN Zhongchao |
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| Institution: | (Shanghai Yuanvao Agriculture Co..Ltd.,Shanghai 201317.China) |
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| Abstract: | To study the application value of fermented bran in feed, total acid content, acid-soluble protein contents and total plate count were used to evaluate fermentation effects of fermented bran feed in six strains of lactic acid bacteria(Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei,Lactobacillus plantarum and Lactobacillus bulgaricus). Different effects of nutritional composition and antibacterial performance were also analyzed. The results showed that Lactobacillus plantarum had the effects on total acid content, acid-soluble protein contents and total plate count. In addition, lactic acid fermentation aroma of fermented bran showed that after fermentation, the crude protein content, total acid content and acid-soluble protein contents were increased significantly, and antibacterial properties was found. |
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| Keywords: | lactic acid bacteria strain screening fermented bran nutritional composition antibacterial perfor-mance |
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