摘要
米糠是很好的发酵饲料原料,但其固态发酵过程中的菌群及其代谢产物变化却少有报道。本文以全脂米糠为单一发酵原料,分别接种发酵乳杆菌MRS8、枯草芽孢杆菌ZLK1或地衣芽孢杆菌BL50,研究发酵过程中乳酸、乙酸、乙醇等代谢产物及其菌群的变化情况。发酵起始时,米糠中乳杆菌科占比在80%以上,随着发酵启动,空白组中肠杆菌科增殖很快,但乳酸含量变化最小。发酵乳杆菌MRS8组乳酸升高最快,两天达到最大值。枯草芽孢杆菌ZLK1组乳酸含量随着发酵时间延长持续升高。研究表明:外加益生菌株发酵可以提高米糠发酵的乳酸含量,开降低有害菌的丰度。
Rice bran is a good raw material for fermented feed,but the changes in the flora and its metabolites during the fermentation process are not well studied.In this paper,the rice bran was inoculated with Lactobacillus fermentum MRS8,Bacillus subtilis ZLK1 or Bacillus licheniformis BL50,respectively.The changes of lactic acid,acetic acid,ethanol and other metabolites and their flora during fermentation were studied.At the beginning of fermentation,the proportion of Lactobacillaceae in rice bran was above 80%.Compared to other three treatment groups,the abundance of Enterobacteriaceae in the blank group proliferated quickly,but the change of lactic acid content was the least.The lactic acid in rice bran treated by the Lactobacillus fermentum MRS8 increased very quickly and reached the maximum in two days.The lactic acid in rice bran treated with Bacillus subtilis ZLK1 continued to increase with the fermentation.The study shows that probiotic strain fermentation can increase the lactic acid of rice bran and reduce the abundance of harmful bacteria Enterobacter.
作者
卢宗梅
LU Zong-mei(COFCO Biotechnology Co.,Ltd.,Bengbu Anhui 233010,China)
出处
《当代化工》
CAS
2020年第7期1406-1408,1413,共4页
Contemporary Chemical Industry
关键词
发酵乳杆菌
枯草芽孢杆菌
地衣芽孢杆菌
乳酸
Lactobacillus fermentum
Bacillus subtilis
Bacillus licheniformis
Lactic acid
