不同加工工艺及保存方式对饲料中芽孢数量的影响  

Different processing and preservation methods on the number of spores of Bacillus subtilis in feed

作　　者：贺国龙[1] 刘立鹤[1] 张恒 刘军 谭斌[3] 周晓辉[3] 

机构地区：[1]武汉工业学院动物科学与营养工程学院,湖北武汉430023 [2]湖北省饲料工程技术研究中心,湖北武汉430023 [3]安琪酵母股份有限公司,湖北宜昌443003

出　　处：《武汉工业学院学报》2012年第2期15-19,共5页Journal of Wuhan Polytechnic University

基　　金：湖北省教育厅科研计划项目(Q20081803);武汉工业学院研究生创新基金项目(2010CX020)

摘　　要：采用A和B两种商品饲料加工工艺,分别在饲料配方中添加9.10×107cfu/g和1.05×107cfu/g的枯草芽孢,依次记为A1、A2、B1、B2,系统研究了不同加工工艺和芽孢添加量对饲料中芽孢数量的影响;并进一步研究了B1、B2在密闭和敞开两种不同保存方式下,饲料中芽孢数量的变化规律。研究结果表明:(1)在A和B生产工艺条件下,随着加工工段的先后,饲料芽孢的数量呈现递减趋势,A1和A2的成品芽孢存活率分别为37.47%和41.90%,B1和B2的成品存活率分别为28.35%和41.90%。(2)以低剂量饲料芽孢数量为横坐标,高剂量饲料芽孢数量为纵坐标,则在各工段中高剂量组与低剂量组呈现较好的线性回归关系,这表明枯草芽孢的存活率不受添加剂量的影响。(3)在100 d的保存期内,B1和B2饲料中芽孢数量与第1 d相比,芽孢的数量没有显著变化。Abstract：Two kinds of commercial feed processing technology （A and B ） were applied to 4 experimental diets named A1 （9.10 × 10^7cfu/g） ,A2（1.0^5 ×10^7cfu/g） ,B1 （9.10 ×10^7cfu/g） and B2（ 1.05 ×10^7cfu/g）. The aim of this study was to evaluat the effects of different processing technology, processing section and different supplement on amount of spores of Bacillus subtilis in feed. It further studied the regular pattern of the amount of Bacillus subti- l/s spores in diet B1 and diet B2 by two different preservation methods, closed or open. The results showed that： （ 1 ） In the processing technology and section of A and B, a decreasing trend of amount of spores appeared with the sequence of processing section. The survival rates of spores of Bacillus subtilis in finished A1 product and A2 prod- uct were 41.90% and 37.47% respectively, while Those of the finished B1 and B2 were 28.35% and 41.90%. （2） The amount of spores in the low-dose feed as the abscissa and the amount of spores in the high-dose feed as the ordinate, the relationship between high dose group and low dose group showed a good linear in each section. Thisresult showed that the diets at different levels had no effect on survival rate of Bacillus subtilis sproes. （ 3 ） Under normal climate, the amount of spores of Bacillus subtilis in both diet B1 and diet B2 was compared with that of the first day using two different way to preservation, which implied that the amount of spores were not significantly dif- ferent in the lOOd.

关 键 词：商品饲料 饲料加工工艺 保存方式 枯草芽孢 

分 类 号：Q93-3[生物学—微生物学]