| 两株乳酸菌对平菇菌糠发酵品质的影响 |
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| 引用本文： | 陈炳钿,张诗,缪伏荣,孟碟方,庄益芬,陈鑫珠,刘景.两株乳酸菌对平菇菌糠发酵品质的影响[J].家畜生态学报,2020,41(1):28-32. |
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| 作者姓名： | 陈炳钿 张诗 缪伏荣 孟碟方 庄益芬 陈鑫珠 刘景 |
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| 作者单位： | 福建省农业科学院畜牧兽医研究所,福建福州350013;福建省新闽科生物科技开发有限公司,福建福州350008;福建农林大学动物科学学院,福建福州350001;福建省农业科学院畜牧兽医研究所,福建福州350013 |
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| 基金项目： | 福建省公益类科研院所专项;青年人才项目;自由探索项目 |
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| 摘 要： | 为探明CCZZ1和HT1两株乳酸菌对平菇菌糠发酵品质的影响,试验设计4个处理,即对照组(CK)、CCZZ1处理组(CCZZ1),HT1处理组(HT1)和CCZZ1+HT1处理组(MIX),每组3个重复。放置室温,发酵7 d、15 d和30 d开封,进行化学成分和发酵品质的测定分析。结果表明,与对照组相比,3个处理组平菇菌糠发酵料的乳酸含量显著升高(P<0.05),pH显著降低(P<0.05);添加乳酸菌处理发酵7 d和无添加发酵30 d,pH值降至4.2以下。表明两株乳酸菌的添加,能够提高平菇菌糠发酵料的发酵品质,有效保存其营养物质,缩短发酵时间。另外,两株乳酸菌效果对比中,HT1的效果稍优于CCZZ1。
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| 关 键 词： | 乳酸菌 菌糠 发酵品质 |
The Effect of Two Lactic Acid Bacteria Strains on the Fermentation Quality of Fungus Chaff |
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| CHEN Bingdian,ZHANG Shi,MIAO Furong,MENG Diefang,ZHUANG Yifeng,CHEN Xinzhu,LIU Jing.The Effect of Two Lactic Acid Bacteria Strains on the Fermentation Quality of Fungus Chaff[J].Acta Ecologae Animalis Domastici,2020,41(1):28-32. |
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| Authors: | CHEN Bingdian ZHANG Shi MIAO Furong MENG Diefang ZHUANG Yifeng CHEN Xinzhu LIU Jing |
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| Institution: | (Animal Husbandry and Veterinary Medicine Institute,Fujian Academy of Agricultural Science,Fuzhou,Fujian 350008,China;Fujian Xinmike Biobogy Science and Technology Development Co.,Ltd,Fuzhou,Fujian 350008,China;College of Animal Science,Fujian Agriculture and Forest University,Fuzhou,Fujian 350001,China) |
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| Abstract: | The four treatments were set in this experiment to find out the effect of lactic acid bacteria(LAB) on the quality of fermented feed. There were control group(CK), CCZZ1 group(CCZZ1), HT1 group(HT1) and CCZZ1+HT1 group(MIX). Each group had three repetitions. The chemical component and fermentation quality of the fungus chaff were determined at 7 d, 15 d and 30 d. The results showed that lactic acid content was higher and the pH value was lower by treating LAB. The pH value was decreased below 4.2 at 7 d with LAB and 30 d without LAB. The addition of LAB could shorten the time for fermentation, reduce the nutrient loss and improve the quality of the fungus. What’s more, the HT1 was better than CCZZ1 in effect. |
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| Keywords: | lactic acid bacteria fungus chaff fermentation quality |
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