混合菌发酵对浓缩饲料品质的影响  

The effect of mixed strains fermentation on concentrated feed quality

作　　者：崔艳红[1] 韩庆功[1] 王元元[1] 张月[1] 刘兴友[1] 刘长忠[1] 

机构地区：[1]河南科技学院动物科学学院,河南新乡453003

出　　处：《饲料工业》2016年第7期32-36,共5页Feed Industry

基　　金：河南省科技创新人才一杰出青年基金项目[144100510012];河南科技学院青年教师资助计划项目[206010714004]

摘　　要：探讨毕赤酵母、枯草芽孢杆菌、植物乳杆菌3种菌种发酵浓缩饲料产生乳酸的可行性,建立生产新型富含小肽的优质蛋白质饲料工艺参数,并对其营养成分进行分析评定。采用混合菌厌氧发酵的方法,以p H值、乳酸和酸性蛋白含量为考察指标,以不加抗生素的断奶仔猪浓缩料为发酵对象,研究接种量、发酵时间、发酵温度、菌种比例对发酵后浓缩饲料中乳酸和酸性蛋白含量的影响。以产乳酸和酸性蛋白含量为指标,优化后发酵浓缩料的最佳工艺条件为:接种量为10%、发酵时间为60 h、发酵温度25℃、菌种比例112。浓缩饲料经3种菌混合发酵后p H值由6.5降低到5.10,乳酸含量明显提高,酸性蛋白含量提高了25.61%,发酵浓缩饲料的营养价值有明显改善。This article explored the feasibility of producing lactic acid with the strains of Pichia pasto-ris, Bacillus subtilis, Lactobacillus plantarum to ferment concentrated feed, to establish the technologi-cal parameter of new high-quality protein feed production which is rich in small peptide, and analysisand evaluate its nutritional components. Using p H value, lactic acid and acid protein content as index,using weaned-piglets concentrated feed without antibiotics as fermentation object, to study the impactof inoculation size, fermentation time, fermentation temperature and strain ratio on the content of lacticacid and acid protein in concentrated feed after fermentation. Using the content of producing lacticacid and acid protein as index, the best fermentation process conditions after optimizing were： inocula-tion amount was 10%, the fermentation time was 60 h, fermentation temperature was 25 ℃, strain pro-portion was 112. The p H value of concentrated feed reduced from 6.5 to 5.10 after mixed fermen-tation with the three kinds of strains, lactic acid content increased significantly, acidic protein contentincreased by 25.61%, the nutritive value of fermentation concentrated feed had improved significantly.

关 键 词：浓缩饲料 混菌发酵 乳酸 酸性蛋白 

分 类 号：S963.5[农业科学—水产养殖]