固态发酵富硒平菇菌糠饲料工艺研究  

Study on solid state fermentation technology of selenium-rich oyster mushroom bran feed

作　　者：刘媛[1] 许莉莎 LIU Yuan;XU Lisha(Yichun Vocational Technical College,Yichun,Jiangxi Province 336000,China)

机构地区：[1]宜春职业技术学院,江西宜春336000

出　　处：《中国饲料》2024年第20期84-87,共4页China Feed

基　　金：江西省教育厅科学技术研究项目(GJJ2207003)。

摘　　要：文章旨在研究固态发酵富硒平菇菌糠饲料工艺。试验以任意两种益生菌+纤维素酶、发酵温度(32、37℃)及时间(1、5、9 d)进行发酵处理,试验组共分为18组,对照组为不经发酵处理的平菇菌糠。试验结果:不同发酵条件对发酵菌糠感官评价影响显著,其中以试验组5和17的感官评分最高;与对照组相比,试验组2,5,14,17粗蛋白质含量显著提高(P<0.05);试验组5,12,14和16中性洗涤纤维含量显著降低(P<0.05);试验组2,3,5和17酸性洗涤纤维含量显著降低(P<0.05);1~12组SC含量显著提高(P<0.05),1~6和13~18组BS含量显著提高(P<0.05),试验7~18组CB含量显著提高(P<0.05),各试验组霉菌含量显著降低(P<0.05)。结论:综上所述,本试验结果表明,益生菌组合SC+BS、温度37℃、发酵时间5 d为最佳发酵条件。To study the solid-state fermentation process of selenium rich mushroom bran feed.(Experimental design)A combination of any two probiotics+cellulase,fermentation temperature(32,37℃),and time(1,5,9 days)was used for fermentation treatment.The experimental group was divided into 18 groups,and the control group was the unfermented shiitake mushroom bran.The results showed that,different fermentation conditions have a significant impact on the sensory evaluation of fermented bacterial bran,with experimental groups 5 and 17 having the highest sensory scores;The crude protein content in experimental groups 2,5,14,and 17 significantly increased(P<0.05);The contents of neutral detergent fiber in groups 5,12,14,and 16 were significantly reduced(P<0.05);The acid washing fiber content in experimental groups 2,3,5,and 17 was significantly reduced(P<0.05);the SC content in experimental groups 1-12 significantly increased(P<0.05),with the highest SC content observed in experimental groups 2 and 5(P<0.05);The BS content in groups 1-6 and 13-18 significantly increased(P<0.05);The CB content in groups 7-18 of the experiment was significantly increased(P<0.05);while the fungal content in the other experimental groups was significantly reduced(P<0.05).Conclusion:In summary,the results of this experiment indicate that the optimal fermentation conditions are the combination of probiotics SC+BS,temperature of 37℃,and fermentation time of 5 days.

关 键 词：平菇菌糠 发酵 益生菌 营养成分 

分 类 号：S816.6[农业科学—饲料科学]