固态发酵对金针菇菌糠饲用品质的影响  

Effect of Solid State Fermentation on Feed Quality of Flammulina velutipe Mushroom Residue

作　　者：沈城 马升 黄荫鸿 徐建雄[1] SHEN Cheng;MA Sheng;HUANG Yinhong;XU Jianxiong(School of Agriculture and Biology,Shanghai JiaoTong University,Shanghai Key Laboratory of Veterinary Biotechnology,Shanghai 200240,China)

机构地区：[1]上海交通大学农业与生物学院,上海市兽医生物技术重点实验室,上海200240

出　　处：《饲料工业》2022年第3期25-29,共5页Feed Industry

基　　金：上海市科技兴农项目[2019-02-08-00-08-F01155]。

摘　　要：试验旨在研究发酵剂、发酵温度、发酵时间对新鲜金针菇菌糠饲用品质的影响。结果表明:最佳的发酵参数为发酵剂A1(酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌)、发酵时间7 d、发酵温度30℃;与对照组相比,发酵后的金针菇菌糠中性洗涤纤维和酸性洗涤纤维降低12.79%(P<0.05)和16.88%(P<0.05),乳酸含量6.03 g/kg,pH 4.52,活菌数达到1.68×10^(9)CFU/g;常温密闭可保存1周以上。该发酵工艺简便实用,能够显著改善金针菇菌糠的饲用品质。The purpose of this study was to study the effects of starter culture, fermentation temperature and fermentation time on the feeding quality of Flammulina velutipes mushroom residue. The optimal fermentation parameters were as follows: A1 starter(Saccharomyces cerevisiae, Bacillus subtilis and Lactobacillus acidophilus), fermentation time 7 days, fermentation temperature 30 ℃. Compared with the control group, the neutral detergent fiber and acid detergent fiber of the optimal group decreased by 12.79% and 16.88% respectively(P<0.05). After the fermentation, the lactic acid content was 6.03 g/kg, pH was4.52;the number of bacteria reached 1.68×10^(9)CFU/g;and this bacteria could be kept for more than one week at room temperature. In conclusion, the fermentation process was simple and practical, could significantly improve the feeding quality of Flammulina velutiper mushroom residue.

关 键 词：金针菇菌糠 复合益生菌 饲料 固态发酵 饲用品质 饲用安全性 

分 类 号：S816.6[农业科学—饲料科学]