不同底物活化的乳酸菌对发酵豆粕中蛋白质、酸溶蛋白、pH值和菌落数的影响  

Effects of lactic acid bacteria activated by different substrates on protein,acid soluble protein,pH and colony count in fermented soybean meal

作　　者：贾建英[1] 段青平 贾朝阳 文艳萍[1] 李美平[1] 刘桂芳 JIA Jianying;DUAN Qingping;JIA Zhaoyang;WEN Yanping;LI Meiping;LIU Guifang(Linfen vocational and Technical College,Linfen 041000,China)

机构地区：[1]临汾职业技术学院,山西临汾041000

出　　处：《畜禽业》2022年第3期9-10,共2页Livestock and Poultry Industry

基　　金：临汾市科技重点研发项目(1908)。

摘　　要：试验旨在研究不同底物活化的乳酸菌发酵豆粕对豆粕中蛋白质、酸溶蛋白、pH值和菌落数的影响。试验分为三个处理,分别是SBM组(对照组),FSBM(Ⅰ)组,FSBM(Ⅱ)组。FSBM(Ⅰ)组和FSBM(Ⅱ)组采用不同的底物活化的乳酸菌发酵豆粕。结果表明①两种底物发酵的豆粕酸溶蛋白和pH都显著高于普通豆粕。②两种底物发酵的豆粕中营养价值没有显著差异性。The purpose of the experiment was to study the effects of lactic acid bacteria fermented soybean meal activated by different substrates on protein,acid soluble protein,pH and colony count in soybean meal.The experiment was divided into three treatments:SBM group(control group),FSBM(I)group and FSBM(II)group.FSBM(Ⅰ)and FSBM(Ⅱ)groups fermented soybean meal with lactic acid bacteria activated by different substrates.The results showed that:①the acid soluble protein and pH of soybean meal fermented by the two substrates were significantly higher than those of ordinary soybean meal.②There was no significant difference in the nutritional value of soybean meal fermented by the two substrates.

关 键 词：底物 发酵豆粕 酸溶蛋白 PH 

分 类 号：TS2[轻工技术与工程—食品科学与工程]