摘要
试验以豆渣为原料,添加麸皮作为辅料,通过混菌固态发酵生产一种耐贮存、适口性强的酸化饲料。从本实验室菌种库保存的5株乳酸菌中筛选出1株产酸量高的乳酸菌,将乳酸菌与酿酒酵母菌两种菌株混合固态发酵,研究了两种菌株的混合比例,并通过正交试验筛选出最佳发酵条件。结果表明:以豆渣为发酵基质,植物乳杆菌的产酸量最高;植物乳杆菌与酿酒酵母菌混合比例为50:50;最佳工艺条件为:接种量2‰,发酵原料含水量70%,发酵温度36℃,发酵时间72 h。发酵产物降低了NDF含量,并提高了总酸含量,pH值降为3.75,耐贮存。
This experiment was conducted to use soybean dings as raw materials adding wheat bran as excipients to produce a sour feed with good palatability and resistant storage by mixed bacteria solidstate fermentation. One high acid-producing strains was screened from 5 conserved lactic acid bacteria stains in our laboratory. The mixing ratio of Lactobaeillus and Saccharomyees eerevisiae and the optimum conditions of the fermentation process were studied by L（34） orthogonal test. The results showed： Laetobacillus plantarum was the highest acid-producing bacteria stains. The proportion of the two bacteria species was 50 ： 50. The optimum conditions of the fermentation process were as follows. Inoculation amount was 2‰, water content was 70%, fermentation temperature was 36 ℃ and fermentation time was 72 h. The product of fermented soybean dregs reduced the NDF content and increased the total acid content. Lower pH value of 3.75 was favorable condition for longer storage time.
出处
《饲料工业》
北大核心
2018年第2期51-55,共5页
Feed Industry
关键词
豆渣
固态发酵
酸化饲料
混合菌种
soybean dregs
solid-state fermentation
sour feed
mixed bacteria
