微生物混合发酵去除生豆粕中胰蛋白酶抑制剂的研究  

Study on removing of the trypsin inhibitor in raw soybean meal by microbe mixed fermentation tech- nology

作　　者：姚晓红 吴逸飞 汤江武 罗明 

机构地区：[1]浙江省农科院植物保护与微生物研究所,杭州市石桥路310021 [2]湖北省宜城市农业广播电视学校

出　　处：《中国饲料》2005年第24期16-18,共3页China Feed

摘　　要：本文利用生物发酵法,筛选出3种对豆粕中胰蛋白酶抑制剂有分解破坏作用的微生物菌种进行混合发酵,并对发酵条件进行研究,得到最佳的发酵工艺为:基质为豆粕,通气量为60g干料/500mL广口瓶,料水比为1∶1.0,接种量为酵母菌y-0214%、y-0282%、乳酸菌Lc2%,起始pH自然,起始温度为30℃,发酵72h后豆粕中胰蛋白酶抑制剂被完全分解除去。The mix fermentation technology was studied by the fermentation of three kinds of strains that could remove and resolve the trypsin inhibitor in raw soybean meal.The results indicated that the better fermentation conditions were soybean meal as basic material, the ratio of material and water 1：1.0,the inculating amount of yeast y-021 4 %, y- 028 2 %,LactobaciUus Lc 2 %,nature original pH value,the original temperature 30℃ ,and the cycle of fermentation 72 h.The content of trypsin inhibitor of fermented raw soybean meal were resolved totally.

关 键 词：生豆粕 胰蛋白酶抑制剂 混合发酵 

分 类 号：S816.3[农业科学—饲料科学]