摘要
以豆粕、米糠、麦麸混合粕为主要原料,采用多种菌(枯草芽孢杆菌+根霉菌+乳酸杆菌)菌种协同发酵提高混合粕的饲用价值。以蛋白寡肽含量为指标,通过单因素实验和正交实验对发酵条件进行优化。确定最佳的固态发酵条件为:发酵温度37℃,发酵初始p H 6.8,接种量4%,发酵时间60 h。在最佳条件下,发酵产物中蛋白寡肽含量由发酵前的4.0%提高到12.9%,其饲用价值明显提高。
The feeding value of the mixed meal was enhanced using soybean meal, rice bran and wheat bran as the main raw materials, and Bacillus subtilis, BaciUusr Rhizome and Lactobacillus lactobacillus as the fermentation bacterias. The fermentation parameters were optimized by single factor experiment and orthogonal experiment with protein oligopeptide content as indicator. The results showed that the optimal fermentation conditions were obtained as follows ： fermentation temperature 37 ℃, initial pH 6.8, inocu- lation amount 4% , fermentation time 60 h. Under the optimal conditions, the protein oligopeptide con- tent improved from 4.0 % to 12.9%, and the feeding value increased obviously.
作者
叶美金
杨玉敏
冯鸿
刘松青
伍勇
张华玲
唐敏
刘艳玉
YE Meijin;YANG Yumin;FENG Hong;LIU Songqing;WU Yong;ZHANG Hualing;TANG Min;LIU Yanyu(College of Chemistry and Life Sciences,Chengdu Normal University,Chengdu 611130,China;Soil and Fertilizer Institute,Sichuan Academy of Agricultural Science,Chengdu 610066,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2018年第9期49-52,共4页
China Oils and Fats
基金
四川省科技厅应用基础研究资助项目(2017JY0286)
四川省教育厅自然科学项目(18ZB0103)
关键词
混合粕
固态发酵
混合菌
蛋白寡肽
mixed meal
solid -state fermentation
mixed bacteria
protein oligopeptide
