摘要
本研究以微生物接种量、大豆与水分质量比(料水比)、发酵温度为主要考察因素,使用复合微生物制剂对大豆进行发酵,经过单因素试验筛选影响因素最佳参数范围,然后使用正交分析获得最优发酵参数,旨在获得最低胰蛋白酶抑制因子(KTI)含量的发酵大豆。单因素试验结果表明:微生物接种量、料水比、发酵温度的适宜范围为0.2~0.4 g/kg,1.0:0.9至1.0:1.1,30~40℃;在单因素试验基础上,对微生物接种量、料水比、发酵温度进行正交试验分析,结果认为发酵时间固定为3 d时,最优发酵工艺参数为微生物接种量0.3 g/kg,料水比1.0:1.0,发酵温度35℃;在最优工艺参数条件下,大豆发酵物中KTI含量最低为1.3167 mg/g。因此,本研究认为复合微生物制剂发酵大豆可有效降低其KTI含量,减少豆类饲料产品中抗营养因子引起的负面作用,值得在饲料生产中推广与应用。
In the present study,microbial inoculum size,soybean to water mass ratio(feed to water ratio) and fermentation temperature were used as the main factors to ferment soybeans using the composite microbial preparation,and after single factor tests to screen the influencing factors of the optimal parameter range,then orthogonal analysis was used to obtain the optimal fermentation parameters,which aimed to obtain the fermented soybeans with the lowest kunitz trypsin inhibitor(KTI) content. The results showed that the suitable range of microbial inoculum size,feed to water ratio and the fermentation temperature were 0.2 ~ 0.4 g/kg,1.0:0.9 to 1.0:1.1,30 ~ 40 ℃. Based on the single factor test,the optimum fermentation process parameters were determined as follows:microbial inoculum size,feed to water ratio and fermentation temperature were determined to be fixed at 3 d,and then the fermentation process parameters were determined as follows:microbial inoculum size 0.3 g/kg,feed to water ratio 1.0:1.0,and fermentation temperature 35 ℃;Under the optimal process parameters,the lowest KTI content in soybean fermentation was 1.3167 mg/g. Therefore,this study concluded that fermentation of soybean by complex microbial preparation could reduce its KTI content with high efficiency and reduce the negative effects caused by anti nutritional factors in legume feed products,which was worth promoting and applying in feed production.
作者
林大彪
杨斌
LIN Dabiao;YANG Bin(College of food science and engineering,Changchun University,Changchun,Jilin Province 130022,China)
出处
《中国饲料》
北大核心
2022年第21期55-59,65,共6页
China Feed
关键词
微生物
大豆
胰蛋白酶抑制因子
发酵
microorganism
soybeans
kunitz trypsin inhibitor
fermentation
