摘要
试验采用乳酸菌、枯草芽孢杆菌、酵母菌作为复合菌种发酵豆粕,探究发酵时间和水分对豆粕发酵品质的影响。试验由两部分组成,均为室温厌氧发酵:(1)发酵时间的优化:在每100 kg基础配方中,加水量55 kg,发酵时间设48、72 h两个水平,每个水平3个重复;(2)发酵水分的优化:在每100 kg基础配方中,分别设加水40、55、70 kg三个水平,每个水平3个重复,发酵时间72 h。试验结果:(1)与发酵48 h的豆粕相比,发酵72 h的豆粕中游离氨基酸+寡肽、(游离氨基酸+寡肽)/粗蛋白分别极显著提高了(P<0.01)14.29%、12.92%;p H极显著(P<0.01)降低了7.26%;(2)加水量为70 kg组的游离氨基酸+寡肽和(游离氨基酸+寡肽)/粗蛋白均极显著(P<0.01)高于加水量为40 kg组和50 kg组,p H极显著(P<0.01)低于加水量为40 kg组和55 kg组,益生菌活菌数显著高于加水量为40 kg组(P<0.05),多肽/粗蛋白极显著高于加水量为40 kg组(P<0.01)。结论表明:采用乳酸菌、枯草芽孢杆菌、酵母菌复合菌种组合发酵豆粕,其合理的发酵时间为72 h,加水量为70 kg。
In this experiment, soybean meal was fermented by the combination of Lactic acid bacteria, Bacillus subtilis and Yeast. The test consisted of two parts, both under anaerobic fermentation temperature： （1） optimization of the fermentation time： in per 100 kg basic formula, add 55 kg of water, the fermentation time was set at 48 h and 72 h two levels, and each level had three replicates; （2） optimization of fermentation water： in per 100 kg basic formula, the added amount of water was set at three levels： 40 kg, 55 kg and 70 kg, each level has three replicates, fermentation time was set at 72 h. Test result showed that： （1） compared with the 48h group, the 72 h group＇ s free amino acids ＋ Glycopeptides and （free amino acids ＋ oligopeptide）/crude protein were significantly improved （P〈0.01） by 14.29% and 12.92%; pH was significantly （P〈0.01） decreased by 7.26%; （2） the free amino acid ＋ protein and （free amino acids ＋ peptides）/protein of the 70kg group were significantly higher than that of the 40 kg and 55 kg group, the pH of the 70 kg group was significantly lower than that of the 40 kg and 55 kg group （P〈0.01）, the viable probiotics counts of the 70 kg group were significantly higher than that of the 40 kg group （P〈0.05）, the peptide/ protein of the 70 kg group was significantly higher than that of the 40 kg group （P〈0.01）. Fermentation time of 72 h and add water 70 kg.may be the appropriate condition for utilizing the combination of lactic acid bacteria, Bacillus subtilis and Yeast to ferment soybean meal.
出处
《中国农学通报》
2015年第2期265-268,共4页
Chinese Agricultural Science Bulletin
基金
福建省农业"五新工程"支助项目"优质黄羽肉鸡饲料养殖技术"(K6MLA001A)
关键词
发酵豆粕
营养成分
发酵条件
fermented soybean meal
nutrition
fermentation conditions
