影响发酵豆粕质量的因素及其鉴定指标方法  

Factors affecting quality of fermented soybean meal and detecting assay

作　　者：陈翠莲 黄承德 张英东 姚继明 

机构地区：[1]广东旺大生物科技有限公司

出　　处：《饲料与畜牧（新饲料）》2010年第3期41-45,共5页

摘　　要：发酵豆粕是国内各大饲料厂使用的原料,亦为目前替代鱼粉的热门蛋白原料之一。但发酵豆粕一直是一种颇具争议的产品,是否有必要对豆粕再行"发酵"的争论从未停止。此文针对国内主要固态发酵厂家的生产加工工艺、影响发酵豆粕质量的因素及鉴定指标进行阐述,为广大使用发酵豆粕的客户对其质量的检测及鉴定提供方法及依据。Fermented soybean meal is the major raw material used in feed mill, is also one of major protein material replacement offish meal recently, but it has been a controversial product. Whether it is necessary to ferment the soybean meal, the debate of the fermented soybean meal is the essence or the dross has never ceased. In this paper, it introduces the solidstate fermentation soybean meal production and processing technology of the major domestic manufacturers, and the factors affecting the quality of fermented soybean meal and key indicators of the quality of fermented soybean meal, providing the detection and identification methods and basis of quality of fermented soybean meal for the customers.

关 键 词：发酵豆粕 豆粕 固态发酵 质量 

分 类 号：S816[农业科学—饲料科学]