不同微生物二次发酵对香菇菌糠饲料的品质的影响  

Effects of different microbial secondary fermentation on the shadow quality of mushroom bran feed

作　　者：薄璇 佘波[1] 刘瑞霞[1] BO Xuan;SHE Bo;LIU Ruixia(Shanxi Forestry Technical College,Taiyuan,Shanxi Province 030009,China)

机构地区：[1]山西林业职业技术学院,山西太原030009

出　　处：《中国饲料》2023年第12期81-84,共4页China Feed

摘　　要：为了能制备筛选高效降解菌糠的细菌,制备性质优良菌糠饲料,本研究以香菇菌糠为研究对象,通过添加不同的微生物二次增效发酵,分别设如下对照进行研究:高纤维素发酵菌株(jxu52)、乳酸菌、枯草芽孢杆菌、酿酒酵母及以上菌种的混合剂。试验研究二次发酵后的感官评价、养分变化及保存时间。结果表明,混合发酵剂发酵后的饲料富有果香和乳酸香味,pH=4.63,粗蛋白质及粗脂肪含量提高4.03%及1.77%,中性洗涤纤维及酸性洗涤纤维下降约9.25%和7.39%,室温密封保存14 d。该研究为饲料制备及菌糠发酵提供了一定的依据。In order to prepare and screen bacteria that can efficiently degradate bacterial bran and prepare bacterial bran feed with excellent properties,this study took mushroom mushroom bran as the research object and added different microorganisms for secondary enhanced fermentation,respectively,the following control was set up for research:high cellulose fermentation strain(jxu52),lactic acid bacteria,Bacillus subtilis,saccharomyces cerevisiae and a mixture of the above strains.Sensory evaluation,nutrient changes and preservation time after secondary fermentation were studied.The results showed that the feed fermented with mixed fermentation agent was full of fruit flavor and lactic acid flavor,pH was 4.63,the contents of crude protein and crude fat were increased to 4.03%and 1.77%,the neutral detergent fiber and acid detergent fiber were decreased by about 9.25%and 7.39%,and were kept sealed at room temperature for 14 days.This study provided some basis for feed preparation and fungus bran fermentation.

关 键 词：菌糠饲料 高纤维素发酵菌株(jxu52) 乳酸菌 枯草芽孢杆菌 酿酒酵母 二次发酵 

分 类 号：S816.6[农业科学—饲料科学]