【摘要】 研究采用乳酸菌(Lactotacillus)、屎肠球菌(Enterococcus faecium)、枯草芽孢杆菌(Bacillus subtilis)和酵母菌(Saccharomyces),通过不同组合优化豆粕固态发酵,在接种量相同、发酵时间不同的条件下,以未发酵豆粕为对照,测定各组的蛋白质、脂肪、水分、灰分含量,选出最佳发酵方案。研究表明,不同组合的菌种及不同的发酵时间对发酵豆粕品质的影响存在交互作用。不同菌种组合营养成分增加量不同,其中乳酸菌∶屎肠球菌∶枯草芽孢杆菌=1∶1∶1组增长最为明显,随着发酵时间的增加,其蛋白质含量呈先上升后下降趋势,在发酵第五天时达到最高点,显著高于对照和其他组合,较0 d时提高了24.38%;灰分含量较低,较0 d时降低了8.89%,可作为豆粕发酵的适宜菌种组合。并利用HPLC同时测定未发酵豆粕和发酵最优豆粕中水苏糖和棉子糖含量。结果显示,发酵最优豆粕中水苏糖和棉子糖含量显著降低,可有效缓解动物食用后的消化不良、胀气等问题。更多还原

【Abstract】 The bacterial combination for solid fermentation of bean pulp bran were optimized using lactobacillus,Enterococcus faecalis,Bacillus subtilis,and saccharomycetes. The optimized fermentation combination was ascertained by the determination of the protein, moisture, ash, and fat contents in fermentated bean pulp.With the same inoculation quantity and different days,the unfermentated bean pulp was used as CK. The results showed that different combination of strains and different fermentation days had interaction effects on the quality of fermented bean pulp. Nutrients of fermented soybean meal by different combinations increased in different degrees compared to unfermented soybean meal. The increase of group B(lactobacillus:Enterococcus faecalis: Bacillus subtilis=1∶1∶1) was the most obvious. With the increase of fermentation time, the protein content went up and the went down.It reached the highest at day 5 of fermentation, which was signicantly higher than unfermented soybean meal and other combinations, increased by 25.45%. Ash content was lower and decreased by 9.89% than the unfermented bean pulp,which can be regarded as the best combination of strains and fermentation time. High performance liquid chromatography was used to determine the content of stachyose and raffinose in unfermented bean pulp and fermented optimal. Strains of the optimal combination of stachyose and raffinose’s content decreased significantly, which could effectively alleviate the digestion and flatulence of animals after eating it and improve the palatability of animals.更多还原