枯草芽孢杆菌固态发酵玉米粉的研究  

Solid-State Fermention of Maize Meal with Bacillus Subtilis

作　　者：闫亚婷[1] 周安国[1] 王之盛[1] 

机构地区：[1]四川农业大学动物营养研究所,雅安625014

出　　处：《中国粮油学报》2011年第1期52-55,共4页Journal of the Chinese Cereals and Oils Association

基　　金：教育部创新团队发展计划(IRT0555)

摘　　要：以玉米粉为原料,选用枯草芽孢杆菌进行固态发酵,研究适宜的发酵条件及发酵对玉米粉营养成分的影响。试验结果表明,适宜的发酵条件为：发酵时间72 h,接种量15%,料水比为1∶0.4,硫酸铵添加量为1.5%。发酵产物中淀粉含量显著下降,降解率达到37.76%（70.48%~43.87%）。淀粉相对分子质量显著下降（1.07×106~3.86×105）。可溶性糖含量提高了171.9%（11.96%~32.52%）,其中还原糖含量提高了2.1倍（3.94%~12.22%）,糊精含量提高了3.22倍（3.77%~15.94%）。枯草芽孢杆菌发酵玉米粉能显著提高可溶性糖的含量,从而改善饲用品质。To study the effect of fermentation on the nutritional ingredient of maize meal,solid-state fermentation of maize meal with Bacillius Subtilis was carried out,and the fermentation conditions were optimized.Results：The optimized fermentation conditions are fermentation time 72 h,inoculum size 15%,ratio of material to liquid 1 ∶ 0.4,and ammonium sulfate 1.5%.Compared with the original maize,the starch content decreases from 70.48% to 43.87%,decline by 37.76%,and the relative molecular mass of starch decreases significantly from 1.07×106 to 3.86×105;Soluble sugar increases from 11.96% to 32.52%,among which reducing sugar increases by 2.1 times（from 3.94% to 12.22%） and dextrin increases by 3.22 times（from 3.77% to 15.94%）.Solid-state fermention with Bacillius Subtilis can significantly increase the soluble sugar content of maize meal,thus improve its feeding quality.

关 键 词：枯草芽孢杆菌 玉米粉 固态发酵 营养成分 

分 类 号：S816.6[农业科学—饲料科学]