多菌种发酵芝麻香型丢糟生产饲料的工艺条件优化  

Optimization of Process Conditions for Multi-Microbial Fermentation of Sesame-Flavored Distiller's Grains for Feed Production

作　　者：时伟 陈叶 彭铭烨 黄婷 钟艳霞 杨波 郭举 SHI Wei;CHEN Ye;PENG Mingye;HUANG Ting;ZHONG Yanxia;YANG Bo;GUO Ju(Moutai Institute,Guizhou Renhuai 564500,China;Guizhou Renhuai Tai Master Liquor Brewing Co.,Ltd.,Guizhou Renhuai 564500,China)

机构地区：[1]茅台学院,贵州仁怀564500 [2]贵州仁怀台宗师酿酒有限公司,贵州仁怀564500

出　　处：《饲料工业》2024年第11期69-75,共7页Feed Industry

基　　金：贵州省教育厅青年成长计划项目[黔教合KY字〔2018〕447];遵市科合HZ字(2022)176号;茅台学院横向科研项目[MTXYNJGC〔2022〕0001];茅台学院高层次人才科研启动项目[MYGCCRC〔2022〕012、MYGCCRC〔2022〕028]。

摘　　要：为了优化多菌发酵芝麻香型丢糟生产饲料的工艺条件,试验以芝麻香型丢糟为原料,添加辅料麸皮,同时接种枯草芽孢杆菌D、酿酒酵母菌SY和植物乳杆菌2-41进行发酵。采用正交试验设计,测定粗蛋白含量、细胞计数和感官评价指标。最佳工艺条件:麸皮添加量15%,菌种接种量17%,发酵温度30℃,发酵时间8 d,初始酸度1.2 mmol/10 g NaOH,该发酵条件下产物粗蛋白含量(25.31±0.41)%,细胞计数6.4×10^(8)个/g,发酵香突出,饲料评分95分,等级为1级。This study aimed to optimize the process conditions for the production of feed using a multi microbial fermentation approach for sesame-flavored distillers'grains.In this experiment,sesame flavored distillers'grains were used as the raw material,bran was added as an auxiliary ingredient,and Bacillus subtilis D,Saccharomyces cerevisiae SY,and Lactobacillus plantarum 2-41 were simultaneously introduced for the fermentation.The orthogonal experimental method was employed,with crude protein content,microbial growth(cell count),and sensory evaluation as the primary measurement criteria.The optimal process conditions were determined as follows:15%bran addition,17%inoculation rate for microbial cultures,a fermentation temperature of 30℃,an 8-day fermentation period,and an initial acidity of 1.2 mmol/10 g NaOH.Under these optimal fermentation conditions,the resulting product exhibited a crude protein content of(25.31±0.41)%,a cell count of 6.4×10^(8) cells per gram,a prominent aroma during fermentation,received a feed evaluation score of 95 points,and was classified as Grade 1.

关 键 词：多菌种联用 芝麻香型丢糟 饲料 最佳工艺 发酵 

分 类 号：S816.34[农业科学—饲料科学]