乳酸菌固态发酵对豆粕蛋白质含量、体外消化率及游离氨基酸含量的影响  

Influence on Contents of SBM Protein,In-vitro Digestibility Rate and Free Amino Acid by Lactic Acid Bacteria Solid-state Fermentation

作　　者：魏炳栋[1] 陈群[1] 刘海燕[1] 于秀芳[1] 邱玉朗[1] 

机构地区：[1]吉林省农科院畜牧分院,吉林公主岭136100

出　　处：《饲料博览》2010年第3期3-5,共3页Feed Review

基　　金：吉林省科技厅项目(20070217)

摘　　要：试验利用固态发酵技术对豆粕进行发酵,结果表明,乳酸菌发酵酶解能够明显提高蛋白质体外消化率及游离氨基酸的含量。与未发酵相比,发酵48h时,蛋白质体外消化率提高6%,游离必需氨基酸含量提高24倍,游离总氨基酸含量提高45倍。Study on solid-state fermentation technology fermented SBM. The results showed that lactic acid bacteria fermentation could significantly improved SBM protein contents, in-vitro digestibility rate and free amino acid contents. The in-vitro digestibility improved 6%, the free EAA contents improved 24 times and free total EAA contents improved 45 times than the control group which fermentationed 48 hours.

关 键 词：乳酸菌 固态发酵 体外消化率 游离氨基酸 

分 类 号：Q517[生物学—生物化学] Q51