陈香茶菌群在饲料发酵中生长代谢研究  

Study on growth metabolism of complex flora from crusted tea of in fermented process of feed

作　　者：姚勇芳[1] 赵祥杰[2] 邝哲师[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,广东广州510300 [2]广东省农科院蚕业与农产品加工研究所,广东广州510610 [3]韶关市粤凰生态科技有限公司,广东韶关512026

出　　处：《广东农业科学》2014年第18期92-94,109,共4页Guangdong Agricultural Sciences

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：利用陈香菌天然复合菌群固态发酵饲料,研究发酵过程中微生物数量与质量指标的变化情况。结果表明:(1)发酵2 d,霉菌未检出;酵母菌增加到2.7×106,后期出现下降;乳酸菌在厌氧环境中增长速度较快,达106数量级;芽孢菌数量前期增加较快,后期保持稳定;(2)可溶性糖含量在6 d饲料发酵过程中达1.3%,提高8倍;总酸含量从2.13 mg/g增加到23 mg/g左右,增幅10.08倍。酸溶性蛋白、氨基酸态氮在发酵前3 d,增加较快,分别增加8.38倍和10.2倍;VBN从发酵前12.18 mg/100g增加到20.61 mg/100g,随后开始下降至7.63 mg/100g。The study was conducted to investigate the growth metabolism including microorganism and quality index of complex flora form crusted tea in fermented process of feed. The research results were showed as follows：（1） After 2 days fermentation, mould was not detected; Yeast reached 2.7 ×106, declined in the late period; Lactic acid bacteria growed faster in the anaerobic environment, up to 106; The total number of bacillus firstly rapidly increased, then remained stable.（2） The content of soluble sugar in 6 days feed fermentation process was 1.3%, increased by 8 times; The total acid content increased from 2.13 mg/g to about 23 mg/g, increased by 10.08 times. Acid soluble protein, amino acid nitrogen before fermentation for 3 days, increased rapidly, increased by 8.38 times and 10.2 times respectively; VBN increased from 12.18mg/100 g to 20.61 mg/100 g, then began to decline to 7.63 mg/100 g.

关 键 词：陈香茶 饲料发酵 生长代谢 

分 类 号：S182[农业科学—农业基础科学] S816.6