摘要
为探讨发酵豆粕生产的最适条件,本研究测定不同的菌种接种量、发酵温度、水分、发酵时间、辅料等几种因子对豆粕发酵效果的影响。结果显示枯草芽孢杆菌、酿酒酵母菌、乳酸菌的添加比例分别为3‰、2‰、1‰,蛋白酶添加量为2‰,菌种活化时间为0.5h,发酵的初始水分为38%,温度保持在30~42℃时,发酵豆粕的理化指标最优,其中小肽含量可达20%以上,乳酸含量可达3.5%以上,并且质量稳定。
To study th were selected to study ture, moisture content suits showed that wh e optimal condition of fermented soybean meal production, several factors the effects of different strains inoculation quantity, fermentation tempera- , fermentation time and accessories on soybean meal fermentation. The re- en Bacillus subtilis, Saccharornyces cerevisiae and Lactobacillus addition tion time was 0. 5 h, initial moisture content was 38%, fermentation temperature kept at 30 to 42 ℃,physical and chemical indexes of fermented soybean meal were optimal, the contents of small peptide and lactic acid could reach more than 20 % and 3.5%, respectively,and at the same time, quality of fermented soybean meal was very stable.
出处
《中国畜牧兽医》
CAS
北大核心
2015年第8期2066-2073,共8页
China Animal Husbandry & Veterinary Medicine
基金
湖南省高校科技成果产业化培育项目(新型乳猪饲料的中试与示范13CY009)
湖南农业大学技术开发合作项目(酶制剂应用效果评估技术体系的研究13118)
关键词
发酵豆粕
工艺参数
营养成分
fermented soybean meal
process parameters
nutritional components
