多菌固态发酵啤酒糟生产饲用微生态制剂工艺的优化研究  

Techniques Optimization of a Feed Probiotic by Mixed Culture Fermentation on the Brewer's Grain

作　　者：黄兴国[1] 杨承剑[1] 贺建华[1] 向平安[2] 黄璜[2] 

机构地区：[1]湖南农业大学动物科技学院,湖南长沙410128 [2]湖南农业大学农学院,湖南长沙410128

出　　处：《中国畜牧杂志》2011年第1期64-68,共5页Chinese Journal of Animal Science

基　　金：湖南省科技重大专项(2007FJ1003);湖南省科技厅项目(04FJ3032)

摘　　要：为了优化多菌固态发酵啤酒糟制备饲用微生态制剂的工艺,应用Plackett-Burman设计及响应面分析法研究了尿素、硫酸铵、发酵温度等13个因素对微生态制剂中有益菌总数的影响。结果表明:尿素、硫酸铵、发酵温度与有益菌的总数存在显著的相关性。当尿素添加比例为2.87%、硫酸氨添加比例为1.94%,发酵温度为31.84℃时,有益菌活菌总数达到理论最大值9.85×108CFU/g,实际检测值为9.73×108CFU/g。In order to optimize brewers＇ grain fermentation technics for probiotics,the effects of 13 factors,such as urea,ammonium sulfate et al,on the total number of beneficial microbe in the probiotics,were studied by Plackett-Burman design and response surface methodology.The result showed that there were significantly relation among the total number of probiotics,urea,ammonium sulfate,fermentation temperature.The max predicted number of probiotics was 9.85×108CFU/g and the practical number was 9.73×108CFU/g when the urea concentration was 2.87%,ammonia sulfate concentration was 1.94%,fermentation temperature was 31.84℃.

关 键 词：发酵 微生态制剂 PLACKETT-BURMAN设计 响应面分析法 啤酒糟 

分 类 号：S816.460[农业科学—饲料科学]