小麦秸秆发酵菌种的筛选及工艺优化  

Screening and process optimization of wheat straw fermentation strains

作　　者：时秋月[1] 张仲欣[1] 任广跃[1] 史彦珍 王雪雅[1] 王蓝天[1] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《粮食与饲料工业》2013年第11期39-42,54,共5页Cereal & Feed Industry

基　　金：河南省重点攻关项目(092102110023);洛阳市应用技术研究与开发资金项目(1001044A)

摘　　要：通过比较黑曲霉、绿色木霉、酵母菌和EM菌对小麦秸秆发酵的效果,筛选出较优的发酵菌种;对筛选出的菌种,采用二次通用旋转组合设计进行回归试验,优化其发酵工艺参数。结果表明,4种菌种中以黑曲霉发酵效果最好,通过回归试验得到的最佳工艺条件为:发酵温度29℃,接种量5%,发酵时间3.5d。在此条件下,小麦秸秆中还原糖含量为2.13g/(100g),蛋白质含量为3.48g/(100g)。The optimal fermentation strains were screened by comparing the wheat straw fermentation effect of Aspergillus niger, Trichoderma virfde, yeast and EM bacteria. The screened strain was designed for regression test by quadratic general ro- tary method,and the fermentation process parameters were optimized. The results showed that the Aspergillus niger fermenta- tion effect was the best among the four strains,and the opitimum technological conditions were obtained by the regression test： fermentation temperature 29 ℃ ,inoculation amount 5 %, fermentation time 3.5 d. Under the condition, the reducing sugar con- tent of wheat straw was 2.13 g/（100 g） ,and protein content was 3.48 g/（100 g）.

关 键 词：小麦秸秆 发酵 菌种筛选 工艺优化 温度 接种量 时间 

分 类 号：S816[农业科学—饲料科学]