摘要
本试验用FDM RM-1(Fully Detoxicating Microbes to Rapeseed Meal-1)为脱毒菌剂进行发酵法菜籽饼脱毒过程中的微生态研究。证明在发酵过程中,发酵温度条件不同,发酵过程中pH变化状态不同,发酵过程中品温变化也不同。试验证明了菜籽饼的脱毒作用主要是由细菌、霉菌引起,放线菌次之。环境温度25℃最为适宜,在25℃条件下品温变化较理想,GS的降解率96.8%,植酸降解率94.5%,单宁的降解率93.7%.
This test proved that there would be different change of ph and sample temperature with the different environmental temperature during the fermentation with FDMRM-1(Fully Detoxicating Microbes to Rapeseed Meal-1), and that the detoxicating result of microbes to RSM was B>M>Y>A. This article explained that the detoxicating result was satisfied in 25℃ of environmental temperature, the decomposed rate of GS(gleucsino-lates),phytin acid and tannins was 96.8%,94.5% and 93.3%.
出处
《天水师范学院学报》
2005年第2期48-50,共3页
Journal of Tianshui Normal University
