发酵温度和时间对豆粕发酵品质的影响  

The Effects of Temperature and Time on Fermented Quality of Soybean Meal

作　　者：杨玉芬[1] 乔利[1] 

机构地区：[1]福建农林大学动物科学学院,福建福州350002

出　　处：《北京农学院学报》2010年第4期18-20,共3页Journal of Beijing University of Agriculture

基　　金：福建省自然科学基金(N0.X0750003);福建省科技厅资助省属高校项目(2007F5008)

摘　　要：使用饲用豆粕进行发酵试验,研究发酵温度和时间对豆粕发酵品质的影响。发酵温度为25,30,35,40℃,发酵时间为0,24,36,48,60,72,84,96 h,并对温度和时间的互作效应进行分析。结果表明,与未发酵豆粕相比,发酵温度和时间对发酵豆粕pH、粗蛋白含量和酸结合力均会产生显著或极显著影响(P<0.05或P<0.01),且温度和时间存在交互作用。发酵的适宜温度和时间分别是35℃和72 h,其粗蛋白含量最高,为54.22%,较未发酵豆粕提高8.65%(P<0.01),pH和酸结合力显著低于未发酵豆粕(P<0.05)。Soybean meal was fermented to study effects of temperature and time on soybean meal quality.Temperature seted at 25,30,35,40 ℃,time seted at 0,24,36,48,60,72,84,96 h.The interaction of temperature and time was analyzed.The results were showed as follows：（1）Ferment temperature and time affected pH,crude protein content,acid binding ability of soybean meal（P0.05 or P0.01）,There were interaction between temperature and time.（2）Optimal initial ferment temperature and time were 35℃and 72h,crude protein content was the highest（54.22%） and increased by 8.65%（P0.01）,pH and acid binding ability reduced（P0.05）compared with fermented soybean meal.

关 键 词：豆粕 发酵温度 发酵时间 发酵品质 

分 类 号：S816.53[农业科学—饲料科学]