【摘要】 以双孢菇菌糠为基质,探讨了微生物发酵对双孢菇菌糠饲料品质的影响。实验选用L9(34)正交试验,测定混菌发酵双孢菇菌糠的碳源、氮源以及发酵时间三个因素对双孢菇菌糠营养价值的影响。结果表明,双孢菇菌糠进行混菌发酵的最佳工艺条件为:葡萄糖4%、尿素3%、发酵时间3.5 d,对其发酵结果的影响程度依次为:尿素>发酵时间>葡萄糖。研究发现,经过混菌发酵后的双孢菇菌糠的营养成分与发酵前相比有明显提高,粗蛋白含量由原来的12.74%增加到22.05%,粗脂肪含量由原来的8.88%增加到11.14%。因此,通过微生物发酵能够提高双孢菇菌糠的品质,发酵产品烘干后即可用于饲料原料的制备。更多还原

【Abstract】 In this experiment,L9( 34) orthogonal test was used to determine the effects of three factors of the carbon source,nitrogen source and fermentation time on the fermentation quality and nutritional value of SMC of Agaricus bisporus,and the optimum fermentation conditions were obtained,and the routine nutrient contents of SMC of Agaricus bisporus before and after fermentation were measured and compared. The results showed that the optimum fermentation conditions for SMC of Agaricus bisporus were: glucose 4%,urea 3% and fermentation time 3. 5 days. The influence of the fermentation conditions was as follows: urea > fermentation time > glucose. It showed that the nutrient contents of SMC of Agaricus bisporus was improved after fermentation,the content of crude protein increased from 12. 74% to 22. 05% and the content of ether extract increased from 8. 88% to 11. 14%. Therefore,it can be seen from this study,the quality of SMC of Agaricus bisporus has been improved through microbial fermentation,so the fermented products can be used for feeding ingredients.更多还原