金针菇菌渣发酵饲料制作的工艺优化  

Optimization of fermented feed based on Flammulina velutipes residue

作　　者：齐伟彪 范阳 朱崇淼 金巍 毛胜勇[1] QI Weibiao;FAN Yang;ZHU Chongmiao;JIN Wei;MAO Shengyong(College of Animal Science,Nanjing Agricultural University,Nanjing 210095,China;Nanjing Zhirun Biotechnology Co.,Ltd.,Nanjing 211124,China)

机构地区：[1]南京农业大学动物科技学院,江苏南京210095 [2]南京致润生物科技有限公司,江苏南京211124

出　　处：《畜牧与兽医》2021年第10期30-34,共5页Animal Husbandry & Veterinary Medicine

基　　金：江苏省农业科技自主创新项目(CX(19)1006)。

摘　　要：旨在用含植物乳杆菌、枯草芽孢杆菌和酿酒酵母的复合菌制剂发酵金针菇菌渣饲料,提高金针菇资源的利用率。利用正交试验,研究复合菌剂的接种比例、接种量、水分、发酵温度和发酵时间等因素对发酵金针菇菌渣饲料的pH值和乳酸、氨态氮、还原糖、挥发性脂肪酸等指标含量的影响;在此基础上,筛选出复合菌固态发酵金针菇菌渣的最优工艺。结果显示,最优发酵参数为:植物乳杆菌、枯草芽孢杆菌、酿酒酵母菌接种比例2∶2∶1,接种量5%,固体培养基含水量50%,温度33℃,发酵时间5 d。与发酵前相比,发酵后金针菇菌渣的粗蛋白含量显著提高(P<0.05),pH值显著下降(P<0.05)。研究表明:以植物乳杆菌、酿酒酵母菌和枯草芽孢杆菌复合菌发酵金针菇菌渣饲料后,菌渣pH值降低,且营养成分得到改善。This experiment was conducted to ferment Flammulina velutipes residues by compound preparation with Lactobacillus plantarum,Bacillus subtilis and Saccharomyces cerevisiae.A orthogonal test design was used to screen the optimal process conditions for fermentation of Flammulina velutipes residues by mixed strains.The screening criterium was based on the effects of the inoculation ratio of the three strains,the inoculation amount,moisture content,fermentation temperature and the time on the pH value and the contents of lactate,ammonium nitrogen and reducing sugar,and the volatile fatty acid concentration of the fermented Flammulina velutipes residues.The results showed that the optimum process conditions for solid-state fermentation of Flammulina velutipes residues were that the inoculation ratio of Lactobacillus plantarum,Bacillus subtilis,Saccharomyces cerevisiae was 2∶2∶1,the inoculation amount was 5%,the water content of solid medium was 50%,the temperature was 33℃,and the fermentation time was 5 days.Compared with the unfermented group,the content of crude protein was significantly improved after fermentation(P<0.05)and the pH value was decreased significantly(P<0.05).Altogether,the reduction of the pH value and the improvement of the nutritional value were the main features of the solid-state fermentation by mixed strains.

关 键 词：金针菇菌渣 固体发酵 PH值 乳酸含量 

分 类 号：S816.6[农业科学—饲料科学]