| 酵母菌发酵玉米秸秆试验研究 |
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| 引用本文： | 惠文森,王康英,申晓蓉,刘慧霞.酵母菌发酵玉米秸秆试验研究[J].草业学报,2011,20(6):180-185. |
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| 作者姓名： | 惠文森 王康英 申晓蓉 刘慧霞 |
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| 作者单位： | 西北民族大学生命科学与工程学院,甘肃 兰州 730124 |
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| 摘 要： | 室温条件下用酵母菌对玉米秸秆进行发酵试验。发酵完成后,测定其粗蛋白(CP)、粗脂肪(EE)、粗纤维(CF)和可溶性糖(WSC)含量并进行比较。研究表明,原料配方麸皮∶酵母∶秸秆=2∶2∶100发酵效果好,发酵后CP提高1.93%,EE提高0.51%,且差异极显著(P＜0.01);发酵10～15 d,CP可达到6.49%～6.61%,EE为0.82%～0.95%,与其他组差异极显著(P＜0.01);切短长度对发酵效果有明显影响,秸秆粉碎后发酵效果显著,但会增加发酵成本;水分含量应掌握在60%～70%,可以取得较好的发酵效果;酵母菌发酵对玉米秸秆粗纤维作用甚微。
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| 关 键 词： | 玉米秸秆 酵母菌 发酵 粗蛋白 粗脂肪 粗纤维 可溶性糖 |
| 收稿时间： | 2010-09-03 |
A test on microzyme fermentation of corn straw |
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| HUI Wen-sen,WANG Kang-ying,SHEN Xiao-rong,LIU Hui-xia.A test on microzyme fermentation of corn straw[J].Acta Prataculturae Sinica,2011,20(6):180-185. |
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| Authors: | HUI Wen-sen WANG Kang-ying SHEN Xiao-rong LIU Hui-xia |
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| Institution: | Life Science and Engineering College of Northwest University for Nationalities, Lanzhou 730124, China |
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| Abstract: | Fermentation by yeast of corn straw at room temperature was tested.After completion of the fermentation,four nutrition indexes(CP,EE,CF and WSC) were tested and compared.When the ingredients of bran,yeast and corn straw were in the ratio 2∶2∶100,CP increased significantly by 1.93% after fermentation and EE by 0.51%.When the fermentation time was from 10-15 d,the increases were 6.49%-6.61% and 0.82%-0.95% respectively.The length of the corn straws had an obvious affect on fermentation.Fermentation was significantly increased by comminuting the straw,but this increased the cost of fermentation.If water content can be controlled within 60%-70%,the fermentation can be improved.Yeast fermentation had little effect on CF. |
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| Keywords: | corn straw microzyme fermentation crude protein(CP) crude fat(EE) crude fiber(CF) water soluble carbohydrate(WSC) |
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