发酵温度和时间对杏鲍菇菌糠发酵质量的影响  

Effects of Fermentation Temperature and Time on Fermentation Quality of Pleurotus eryngii Substrate

作　　者：刘博[1] 林凌竹 杜云龙 杨晓雪 刘禹彤 房士斌 耿春银[2] 杨连玉[1] LIU Bo;LIN Lingzhu;∗DU Yunlong;YANG Xiaoxue;LIU Yutong;FANG Shibin;GENG Chunyin;YANG Lianyu(College of Animal Science and Technology,Jilin Agricultural University,Changchun 130118,China;College of Agriculture,Yanbian University,Yanji 133000,China)

机构地区：[1]吉林农业大学动物科学技术学院,长春130118 [2]延边大学农学院,延吉133000

出　　处：《动物营养学报》2024年第12期8110-8125,共16页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：吉林省科技发展项目(20220202048NC,YDZJ202203CGZH042)。

摘　　要：本研究旨在探讨不同发酵温度和时间对杏鲍菇菌糠发酵质量的影响,并结合隶属函数分析确定不同发酵温度下的最优发酵时间。本试验基于吉林省地区的全年气候温度条件(≥0℃时),设定5个发酵温度,即(4±1)℃(T1组)、(10±1)℃(T2组)、(16±1)℃(T3组)、(22±1)℃(T4组)、(28±1)℃(T5组),在上述设定温度下用枯草芽孢杆菌、乳酸菌1号、福邦活性酵母混合发酵杏鲍菇菌糠,于发酵0、5、15、30、45、60、75、90 d时采集发酵菌糠样品,进行感官评定以及常规营养成分含量和发酵品质指标的测定,同时利用隶属函数综合评价其发酵效果。结果表明:1)在90 d结束发酵时,各组发酵菌糠均无腐败变质情况。2)与未发酵菌糠相比,不同发酵温度下发酵菌糠的pH均在发酵30 d时下降至4.2以下,随后开始趋于稳定。发酵菌糠的乳酸含量在各发酵温度下随着发酵时间的延长均有显著变化(P<0.05);发酵菌糠的乙酸含量在不同发酵温度下随着发酵时间的延长均呈先升高后降低再升高的二次曲线变化(P<0.05)。3)发酵菌糠中粗脂肪和粗蛋白质含量随着发酵时间的延长均显著升高(P<0.05);在各发酵温度下,发酵菌糠中性洗涤纤维和酸性洗涤纤维含量均随着发酵时间的延长呈线性下降(P<0.05);在同一发酵时间下,发酵温度对发酵菌糠的中性洗涤纤维和酸性洗涤纤维含量无显著影响(P>0.05)。4)隶属函数分析表明,T1组于发酵30 d后开始趋于稳定,T2组在发酵30~60 d时处于发酵稳定阶段,T3组在发酵30 d时处于合适发酵期,T4和T5均在发酵5 d时发酵效果较好。综上可知,杏鲍菇菌糠可在吉林省全年气温≥0℃时进行发酵,其在(4±1)℃下发酵30 d时、(10±1)℃下发酵超过15 d后、(16±1)℃下发酵超过5 d后、(22±1)℃和(28±1)℃下发酵5 d时可达到较高发酵水平,且其在完全密封状态下至少可以发酵保存90 d以上。The purpose of this study was to investigate the effects of different fermentation temperatures and time on the fermentation quality of Pleurotus eryngii substrate,and to determine the optimum fermentation time at different fermentation temperatures by the analysis of membership function.This test is based on the annual climatic temperature conditions(at≥0℃)in Jilin Province,five fermentation temperatures were designed,they were(4±1)℃(T1 group),(10±1)℃(T2 group),(16±1)℃(T3 group),(22±1)℃(T4 group),(28±1)℃(T5 group),respectively.Bacillus subtilis,Lactobacillus No.1 and Fubon active yeast were mixed to ferment the Pleurotus eryngii substrate under the above designed temperatures.The fermented spent mushroom substrate samples were collected at 0,5,15,30,45,60,75 and 90 days of fermentation to carry the sensory evaluation,the determination of conventional nutritional component contents and fermentation quality indexes,and membership function was used to comprehensively evaluate the fermentation effect.The test results showed as follows:1)at the end of fermentation at 90 days,there was no deterioration of the fer⁃mented spent mushroom substrate in all groups.2)Compared with the unfermented spent mushroom substrate,the pH of spent mushroom substrate fermented at different temperatures decreased to below 4.2 at the 30 days after fermentation,and then began to stabilize.Under each fermentation temperature,the lactic acid content of the fermented spent mushroom substrate had significantly change with the extension of fermentation time(P<0.05),while the acetic acid content of the fermented spent mushroom substrate changed in a quadratic curve of first rising,then decreasing and then rising with the extension of fermentation time(P<0.05).3)The contents of ether extract and crude protein in fermented spent mushroom substrate increased significantly with the exten⁃sion of fermentation time(P<0.05);under different fermentation temperatures,the contents of neutral deter⁃gent fiber and acid detergent fib

关 键 词：杏鲍菇菌糠 发酵时间 发酵温度 隶属函数 

分 类 号：S816[农业科学—饲料科学]