发酵豆渣工艺的优化及对营养成分的影响  

Fermentation process optimization of soybean residue feed and its consequent nutrient changes

作　　者：范阳 齐伟彪 朱崇淼 毛胜勇[1] FAN Yang;QI Weibiao;ZHU Chongmiao;MAO Shengyong(College of Animal Science and Technology,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12期17-22,共6页Animal Husbandry & Veterinary Medicine

基　　金：江苏省农业自主创新项目[CX(19)1006]。

摘　　要：旨在以植物乳杆菌、枯草芽孢杆菌和酿酒酵母混合菌固态发酵豆渣饲料。利用正交试验根据混菌比例、接种量、水分、发酵温度和发酵时间等因素,对发酵后豆渣饲料的pH值、活菌数、还原糖、氨态氮浓度、乳酸和挥发性脂肪酸含量等指标的影响,筛选出混菌固态发酵豆渣饲料的最优工艺,并在此基础上,对发酵前后豆渣饲料的营养物质含量进行测定。结果表明,混菌发酵豆渣饲料的最佳工艺条件为:3株试验菌的接种比例为:植物乳杆菌∶枯草芽孢杆菌∶酿酒酵母=3∶2∶1、接种量为10%、固态培养基含水量为50%、温度为35℃、发酵时间为48 h。与发酵前相比,发酵后豆渣饲料中的粗蛋白质、酸溶蛋白、粗灰分的含量显著提高(P<0.05),pH值显著下降(P<0.05)。综上,以植物乳杆菌、枯草芽孢杆菌和酿酒酵母混合菌发酵豆渣饲料后,豆渣饲料的pH值降低且营养成分得到改善。The experiment was conducted to ferment soybean residue feed by Lactobacillus plantarum, Bacillus subtilis and Saccharomyces cerevisiae. An orthogonal test design was used to screen the optimal process conditions for the fermentation of soybean residue by mixed strains. The screening criterion was based on the effects of the inoculation ratio of the three strains, inoculation amount, water, temperature and time duration on the pH, viable bacteria, reducing sugar, ammonia nitrogen, lactate and volatile fatty acid concentration of the fermented soybean residue. Additionally, the nutrient contents of the soybean residue feed before and after the fermentation were determined. The results showed that the optimal process conditions for solid-state fermentation of soybean residue feed, were that the inoculation ratio of Lactobacillus plantarum, Bacillus subtilis, Saccharomyces cerevisiae was 3∶2∶1, the inoculation amount was 10%, the water content of the solid medium was 50%, the temperature was 35 ℃, and the fermentation time was 48 h. Compared with the unfermented group, the contents of crude protein, acid soluble protein, crude ash and neutral detergent fiber in the fermented soybean residue were significantly improved(P<0.05) and the pH decreased significantly(P<0.05). Altogether, the reduction of pH and the improvement of nutritional value were the main feature of the solid-state fermentation by mixed strains.

关 键 词：豆渣饲料 发酵工艺 营养成分 

分 类 号：S816.6[农业科学—饲料科学]