微生物发酵提高玉米秸秆营养价值的研究  

Study on nutritional values of fermented corn straw by microorganism

作　　者：王燕[1] 文奇男 刘晓兰[1] 孟祥伟[1] 张永根[3] 郑喜群[1] 

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]辽宁省农牧业机械研究所有限公司,辽宁沈阳110036 [3]东北农业大学动物科技学院,黑龙江哈尔滨150030

出　　处：《饲料工业》2016年第14期42-48,共7页Feed Industry

基　　金：农业部现代奶牛产业化技术体系[CARS-37];黑龙江省自然科学基金[C2015049];黑龙江省应用技术研究与开发计划重大项目[2013G0880];齐齐哈尔市科技局基金[NYGG-201410];齐齐哈尔大学校内青年科学基金[2012kZ06];齐齐哈尔校青年基金[2014k-M26]

摘　　要：玉米秸秆是秸秆中含量最丰富的一种,其特点是粗蛋白含量低、粗纤维含量高和适口性差,因此营养价值低。微生物发酵的方法可以有效改善玉米秸秆的纤维利用率,从而提高玉米秸秆的饲用价值,这不仅可减少畜牧养殖业对优质牧草的过分依赖,而且还可使玉米秸秆这一宝贵资源得到有效利用,同时减少了秸秆燃烧对环境的污染。本试验首先对黑曲霉、米曲霉、好食性脉孢霉、乳酸菌、枯草芽孢杆菌、地衣芽孢杆菌和热带假丝酵母进行初筛和复筛,再进行混菌固态发酵玉米秸秆单因素培养条件优化,混菌发酵条件优化结果:玉米秸秆粉麸皮=5.62.4,氮源含量为7%,培养基含水量为11.7,钙离子含量为0.1%,黑曲霉乳酸菌=32,接种量8%(v/w),p H值自然,33℃培养60 h,半纤维素降解率为109.48%,可溶性蛋白增加率为175.54%,发酵后的玉米秸秆中高分子量蛋白含量降低了65.92%,低分子量蛋白提高了172.70%。综上所述,混菌固态发酵玉米秸秆显著提高了玉米秸秆的营养价值。Corn straw is rich in straws, which is characterized by low crude protein content, crude fibercontent and poor palatability, therefore it has low nutritional value. Microbial fermented method can ef-fectively improve the utilization of fiber of corn straw, thereby improving the feeding value of corn stalks,which not only reduces over-reliance on high-quality forage of the livestock breeding industry, but alsomakes corn stalks efficient use of this valuable resource while reduces the straw burning pollution of theenvironment. In this experiment, firstly Aspergillus niger, Aspergillus oryzae, Neurospora good diet, lac-tic acid bacteria, Bacillus subtilis, Bacillus licheniformis and Candida tropicalis were primary and sec-ondary screened, and then single factor cultural conditions of solid state fermented of mixed strains wereoptimized, the results of optimized results were： the ratio of corn straw and wheat bran was 5.62.4, ni-trogen content was 7%, the ratio of medium and water was 11.7, the calcium ion content was 0.1%, theAspergillus niger and Lactobacillus was 32, inoculation amount was 8%（v/w）, p H natural, temperature33 ℃ and cultural time 60 h, degradation rate ofhemicellulose got 109.48%, growth rate of the sol-uble protein was 175.54%, high molecular weightprotein content reduced by 65.92% after fermenta-tion, and low molecular weight increase by172.70%. In summary, nutritional values of cornstalls were improved when they were solid statefermented by mixed strains.

关 键 词：黑曲霉 乳酸菌 玉米秸秆 

分 类 号：TQ92[轻工技术与工程—发酵工程]