提高芝麻粕饲用品质的发酵菌种筛选与发酵条件优化

被引：9

作者：

彭惠惠 ^{[1
]}

徐雅芫 ^{[2
]}

李吕木 ^{[1
,3
]}

钱坤 ^{[4
]}

吴东 ^{[4
]}

周芬 ^{[4
]}

许发芝 ^{[3
]}

丁小玲 ^{[3
]}

机构：

[1] 安徽农业大学茶与食品科技学院

[2] 安徽农业大学生命科学学院

[3] 安徽农业大学动物科技学院

[4] 安徽省畜牧生物工程技术研究中心

来源：

食品与发酵工业 | 2012年 / 38卷 / 05期

关键词：

芝麻粕; 植酸; 固态发酵; 优化;

D O I：

10.13995/j.cnki.11-1802/ts.2012.05.005

中图分类号：

S816 [饲料];

学科分类号：

090502 [动物营养与饲料科学];

摘要：

以普通芝麻粕为原料,选用枯草芽孢杆菌、乳酸菌、酵母菌多个菌种,通过单因素、正交试验,优化微生物发酵条件,以降低芝麻粕中植酸含量,提高粗蛋白、酸溶蛋白等有益成分的含量。单因素试验的优化条件为:料水比1∶0.8(g∶mL)、R-02与KG-109混菌发酵;正交试验优化的发酵条件为:温度30℃、R-02与KG-109接种比例2∶1、接种量8%、时间10d。在此条件下发酵后植酸含量为0.08%,植酸降解率达到86.21%,粗蛋白含量为49.85%,酸溶蛋白为9.07%,挥发性盐基氮为2 075.5 mg/kg。

引用

页码：122 / 128

页数：7

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