混合菌种发酵苹果渣生产蛋白饲料的工艺参数优化研究  

Study on Favorable Protein Production Parameters from Apple Residue Fermented by Mixed Strains

作　　者：薛祝林[1] 黄必志[2] 

机构地区：[1]云南农业大学草业科学系,云南昆明650201 [2]云南省草地动物科学研究院,云南昆明650212

出　　处：《中国畜牧兽医》2014年第3期128-131,共4页China Animal Husbandry & Veterinary Medicine

基　　金：国家肉牛牦牛产业技术体系"国家现代农业产业技术体系建设"(CARS-38)

摘　　要：本试验旨在研究2种不同菌剂(枯草芽孢杆菌和啤酒酵母)接种苹果渣原料进行微生物发酵的效果,并对混合菌种发酵结果的影响条件进行分析比较。通过3因素(浆料比、接种量、pH)正交试验设计,测定发酵产物中真蛋白质含量。结果表明,枯草芽孢杆菌和啤酒酵母混合菌种最佳发酵条件下真蛋白质含量最高,可达到13.58%,混合菌种发酵对产物中真蛋白质含量影响最大的因素是浆料比,其次是pH,推荐发酵参数为浆料比1.0∶1、枯草芽孢杆菌接种量3%、pH 5。酵母与菌剂之间呈协同作用可进一步提高发酵苹果渣中真蛋白质含量。This paper aims at studying the microbial fermentation effect of two different bacterial inoculants, Bacillus subti lis and beer yeast, respectively, which were vaccinated on apple residue, then analying and comparing related influential condi- tions for mixed strains fermentation. Their true protein content in fermented materials were calculated through three factors or- thogonal test level （size ratio, inoculation quantity, pH）. The results showed that the true protein content of mixed strains of Bacillus subtilis and beer yeast could reach up to 13.58%, and the biggest influenced factor was size ratio, followed by pH, recommending to fermentation parameters of size ratio at 1.0： 1, inoculation quantity of Bacillus subtilis with 3 %, pH 5. The content of true protein may be further improved if yeast and bacteria agent was synergic at fermented apple residue.

关 键 词：苹果渣 发酵 饲料蛋白质 

分 类 号：S816[农业科学—饲料科学]