发酵工艺参数对发酵豆粕营养成分的影响  

Influence of Process Parameters on Nutritional Components of Fermented Soybean Meal

作　　者：袁正武 陈凤鸣[2] 陈清华[2] 

机构地区：[1]湖南省宁乡县畜牧兽医技术服务中心,长沙410600 [2]湖南农业大学动物科学技术学院,长沙410128

出　　处：《中国畜牧兽医》2015年第8期2066-2073,共8页China Animal Husbandry & Veterinary Medicine

基　　金：湖南省高校科技成果产业化培育项目(新型乳猪饲料的中试与示范13CY009);湖南农业大学技术开发合作项目(酶制剂应用效果评估技术体系的研究13118)

摘　　要：为探讨发酵豆粕生产的最适条件,本研究测定不同的菌种接种量、发酵温度、水分、发酵时间、辅料等几种因子对豆粕发酵效果的影响。结果显示枯草芽孢杆菌、酿酒酵母菌、乳酸菌的添加比例分别为3‰、2‰、1‰,蛋白酶添加量为2‰,菌种活化时间为0.5h,发酵的初始水分为38%,温度保持在30~42℃时,发酵豆粕的理化指标最优,其中小肽含量可达20%以上,乳酸含量可达3.5%以上,并且质量稳定。To study th were selected to study ture, moisture content suits showed that wh e optimal condition of fermented soybean meal production, several factors the effects of different strains inoculation quantity, fermentation tempera- , fermentation time and accessories on soybean meal fermentation. The re- en Bacillus subtilis, Saccharornyces cerevisiae and Lactobacillus addition tion time was 0. 5 h, initial moisture content was 38%, fermentation temperature kept at 30 to 42 ℃,physical and chemical indexes of fermented soybean meal were optimal, the contents of small peptide and lactic acid could reach more than 20 % and 3.5%, respectively,and at the same time, quality of fermented soybean meal was very stable.

关 键 词：发酵豆粕 工艺参数 营养成分 

分 类 号：S816.42[农业科学—饲料科学]