陈香茶菌及枯草芽孢杆菌复合发酵豆粕的研究  

Study on Mixed Fermentation of Soybean Meal By the Complex Flora from Crusted Tea and Bacillus subtilis

作　　者：姚勇芳[1] 赵祥杰[2] 廖延智[1] 陈小凤 李平凡[1] 

机构地区：[1]广东轻工职业技术学院食品系,广州510300 [2]广东省农业科学院蚕业与农产品加工研究所,广州510610 [3]韶关市粤凰生态科技有限公司,韶关512026

出　　处：《动物营养学报》2014年第11期3537-3544,共8页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：广东省教育部产学研结合项目(2012B091100402);广东省星火计划项目(2012A020602095)

摘　　要：本试验旨在研究陈香茶菌及枯草芽孢杆菌复合发酵生料豆粕。以酸溶性蛋白含量为主要检测指标,研究陈香茶菌及枯草芽孢杆菌不同培养条件对豆粕固态发酵的影响。结果表明：1）陈香茶菌适宜培养条件为,称取0.5 g陈香茶粉接入装有100 m L马铃薯葡萄糖培养基三角瓶中,28℃静置培养24 h。2）豆粕固态发酵最佳工艺为,10%枯草芽孢杆菌发酵液＋10%陈香茶菌培养液＋10%糖蜜＋10%水＋55%豆粕,在37℃密闭条件下培养3-6 d。通过陈香茶菌及枯草芽孢杆菌复合发酵,能显著改善生料豆粕营养价值,有一定的应用价值。The study was conducted to investigate the mixed fermentation of soybean meal by the complex flora from crusted tea and Bacillus subtilis. Making the acid soluble protein content as the main index,the different culture conditions of the complex flora from crusted tea and Bacillus subtilis fermentation factors were studied.The research results showed as follows： 1） the optimal culture conditions of the complex flora from crusted tea was： 0.5 g crusted tea powder into triangle bottle with 100 m L potato dextrose agar was stationarily cultured for24 h under the condition of 28 ℃. 2） The optimum process for soybean meal by solid state fermentation was：10% Bacillus subtilis fermentation liquid＋ 10% culture liquid of the complex flora from crusted tea ＋ 10% molasses＋ 10% water＋ 55% soybean meal,at 37 ℃ under airtight condition cultured for 3 to 6 days. The mixed fermentation by the complex flora from crusted tea and Bacillus subtilis can significantly improve the nutritional value of rawmeal and have certain application value.

关 键 词：陈香茶菌 枯草芽孢杆菌 豆粕 复合发酵 

分 类 号：S816.34[农业科学—饲料科学]