发酵对豆粕中营养物质和抗营养因子的影响  

Effects of fermented soybean meal on nutrition substance and anti-nutrition factors

作　　者：姜丹[1] 丁洪浩[1] 张晶[1] 沈景林[1] 赵云[1] 

机构地区：[1]吉林大学畜牧兽医学院,吉林长春130062

出　　处：《中国兽医学报》2011年第4期579-582,共4页Chinese Journal of Veterinary Science

基　　金：吉林省科技发展计划资助项目(3D509L416604)

摘　　要：利用3种酵母菌A-1、B-1、C-1和木霉S-1对豆粕进行单菌发酵。采用正交试验设计,研究豆粕在不同的菌种和发酵条件下,粗蛋白、粗纤维、胰蛋白酶抑制因子和植酸含量的变化。结果表明:发酵适宜条件为接种量6%,料水比为1∶1,发酵时间为48h,其中酵母菌A-1、B-1、C-1对提高粗蛋白和降低胰蛋白酶抑制因子和植酸效果显著,粗蛋白提高了15.84%,胰蛋白酶抑制因子降低了58.27%,植酸降低了80.11%。木霉S-1能显著降低豆粕中粗纤维含量,降低了54.74%。To optimize the condition of fermentation through determining the variation of nutrition substance and anti-nutrition factors of soybean meal.Soybean meal was fermented with 3 yeast strains and trichoderma under different fermentation conditions.The variation of nutrition substance and anti-nutrition factors was studied.The results of this experiment showed that inoculum size was 6%,moisture capacity was 1∶1 and fermentation time was 48 h.The raising crude protein and removing trypsin inhibitor and phytic aic were observed when yeast strains A-1、B-1、C-1 were used for fermentation.The raise of crude protein and elimination of trypsin inhibitor and phytic aic were 15.84%,58.27% and 80.11%,respectively,The effects of trichoderma S-1 on elimination of crude fiber optimal and was 54.74%.

关 键 词：豆粕 发酵 营养物质 抗营养因子 影响 

分 类 号：S816.6[农业科学—饲料科学]