发酵温度和水分对菜籽粕发酵品质的影响  

The Effects of Temperature and Moisture on Fermented Quality of Rapeseed Meal

作　　者：杨玉芬[1] 孟洪莉[1] 张力[1] 

机构地区：[1]福建农林大学动物科学学院,福州350002

出　　处：《中国农学通报》2010年第8期52-55,共4页Chinese Agricultural Science Bulletin

基　　金：福建省自然科学基金"外源核苷酸对断奶仔猪肠道发育和免疫功能影响的研究"(X0750003);福建省科技厅资助省属高校项目"外源核苷酸对断奶仔猪生长性能和免疫功能影响的研究"(2007F5008)

摘　　要：以酵母菌、乳酸菌和枯草芽孢杆菌作为菌种对菜籽粕进行固态发酵,测定温度和水分对菜籽粕发酵品质的影响;发酵温度为30、35、40℃,水分含量为35%和40%;结果表明,温度和水分对发酵菜籽粕品质的影响存在交互作用,发酵菜籽粕的pH、酸结合力均极显著低于未发酵菜籽粕(P<0.01),粗蛋白含量极显著高于未发酵菜籽粕(P<0.01);温度为35℃,水分为40%条件下发酵的菜籽粕pH最低,粗蛋白含量最高,酸结合力、粗纤维含量均较低,且显著低于未发酵菜籽粕(P<0.01),可作为菜籽粕发酵的适宜温度和水分。Saccharomyces,Lactobacillus and Bacillus subtil were used as spawn to produce solid ferment rapeseed meal to study the effects of ferment temperature and moisture on rapeseed meal quality. Temperature seted 30℃, 35℃, 40℃, moisture were 35% and 40%.The results were showed that there were interaction between temperature and moisture. Compared with not fermented rapeseed meal, pH and acid-binding capacity of fermented rapeseed meal-sol were significantly reduced（P〈0.01）,crude protein content was significantly increased（P〈0.01）.Ferment temperature and moisture were 35℃ and 40%, pH was the lowest ,crude protein content was the highest, acid-binding capacity and crude fiber was lower and had significant difference compared with not fermented rapeseed meal. Optimal ferment temperature and moisture were 35℃ and 40%.

关 键 词：菜籽粕 温度 水分 发酵品质 

分 类 号：S821.5[农业科学—畜牧学]