菌种对发酵豆粕营养成分的影响  

Effect of mixed-strains fermentation on nutritional quality of soybean meals

作　　者：安晓萍[1] 王哲奇[1] 齐景伟[1] 于长青 陈大勇 仝宝生 

机构地区：[1]内蒙古农业大学动物科学学院,内蒙古呼和浩特010018 [2]内蒙古斯隆生物技术有限责任公司,内蒙古呼和浩特011517

出　　处：《饲料工业》2013年第21期40-43,共4页Feed Industry

基　　金："十二五"国家科技支撑计划项目[2011BAD18B02]

摘　　要：文章通过比较发酵豆粕中多肽的含量,筛选出发酵豆粕的最适菌种及其比例,并比较了豆粕发酵前后的营养成分变化。结果表明,以枯草芽孢杆菌和米曲霉按2 1比例混合固态发酵豆粕,产物中多肽含量最高;发酵豆粕中多肽、粗蛋白、粗脂肪、钙和磷的含量显著高于发酵前水平,分别提高了1 673.1%、27.29%、20.25%、32.50%和61.53%;发酵豆粕的氨基酸总量提高了1.12倍;而粗纤维、粗灰分、胰蛋白酶抑制因子含量显著低于发酵前,分别降低了21.12%、13.58%和83.10%,是一种优质的功能性肽蛋白饲料。The study was carried out to screen strain and determine the change of nutritional characteristics of soybean meal fermented with mixed-strains. Results show that the best multi-strains inoculums size ratio of Bacillus subtilis and Aspergillus oryzae was 2？？1, while the con-tent of soybean peptide in the product could reach 13.84%. After the fermentation, the contents of soybean peptide, crude protein, crude fat, calcium, and phosphate increased by 1673.1%, 27.29%, 20.25%, 32.50%, and 61.53%,respectively, while there is significant decreasing in crude fibre（21.12%）, crude ash（13.58%）, and trypsin inhibiter（83.10%）. The content of total ami-no acid was 38.33%, it was increased by 1.12 times. The fermentation leads the soybean meal to take place certain extents of decompose and to become a functional peptide protein feed.

关 键 词：混菌 豆粕 发酵豆粕 营养成分 

分 类 号：S963.4[农业科学—水产养殖]