豆粕饲料发酵工艺的研究  

Study on Fermentation Process of Soybean Meal

作　　者：高爱琴[1] 贾仙宝[1] 

机构地区：[1]内蒙古农业大学动物科学与医学学院,内蒙古呼和浩特010018

出　　处：《安徽农业科学》2009年第10期4510-4512,4521,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究豆粕混合发酵工艺,改善豆粕饲料品质,提高其利用率。[方法]采取多菌种混合发酵组合的方法,消除豆粕中存留的抗营养因子,并对混合发酵工艺参数进行筛选,最终获得低抗营养因子豆粕。[结果]水分含量对发酵后的品质有较大的影响,菌种1的接种量为0.005%和接种量为0.01%对发酵过程中产酸以及蛋白质水解影响的差异不显著;而菌种2的接种量对发酵过程中产酸和蛋白质水解的影响呈正相关;发酵助剂G对产酸和蛋白质水解的影响不明显。[结论]较佳的发酵工艺是固体密闭无氧静止发酵;基质为豆粕;料水比为3∶2;起始温度为40℃,起始pH自然;接种量发酵菌株1为0.005%;发酵菌株2为0.5%;发酵周期为5 d,底物中不必添加发酵助剂G。发酵后的水解度达5%以上,鲜发酵物的酸度在4.5以上,烧干后发酵物的酸度在8%以上。[Objective] The study aims to research the mixed fermentation process and improve the quality and increase the utilization rate of soybean meal.[Method] By mixed fermentation of many strains,anti-nutritional factors in the soybean meal are eli The results show that water contents have a great effect on fermentation quality of soybean meal.The inoculating amount of strain 1（0.005% and 0.01%） has little influence on acid production and the hydrolysis of protein,which are effected oppose positively by the inoculating amount of strain 2.G is not beneficial to acid production and protein hydrolysis.[Conclusion] The better fermentation process is that： solid fermentation without air,soybean meal as the substrate,the ratio of material water 3∶2,the original temptation 40 ℃,the original pH wanton,the inoculating amount strain 1 0.005%,and strain 2 0.5% and the cycle of fermentation five days.G needn＇t be added into substrate.The hydrolysis degree after fermentation is over 5%,the acidity of fresh leavening is over 4.5% and the acidity of dried leavening is over 8%.

关 键 词：豆粕 抗营养因子 生物发酵 

分 类 号：S816.34[农业科学—饲料科学]