【摘要】 为探讨不同微生物对浓香型和酱香型白酒糟全价发酵饲料的发酵作用，利用干酪乳杆菌、产朊假丝酵母、绿色木霉、白地霉、黑曲霉和根霉，采用缺失法组合方法，分别发酵浓香型和酱香型酒糟，以发酵过程中品温、水分、酸度、淀粉含量变化及发酵前后粗纤维、蛋白质含量变化为主要评价指标，筛选适宜的菌剂组合。研究发现微生物发酵对酒糟中粗纤维含量影响较小，对酒糟中蛋白质含量影响较大。在酒糟中蛋白质含量积累过程中，根霉贡献较小。由干酪乳杆菌、产朊假丝酵母、绿色木霉、白地霉、黑曲霉和根霉组成的组合1较适用于浓香型和酱香型酒糟发酵，分别按0.2%接种到浓香型酒糟中发酵6 d，可使酒糟中粗纤维含量下降0.40 g/100 g，真蛋白含量增加16.82 g/100 g；分别按0.2%接种到酱香型酒糟发酵6 d，可使酒糟中粗纤维含量下降0.12 g/100 g，真蛋白含量增加18.31 g/100 g。结果表明，微生物组合菌剂用于浓香型或酱香型酒糟发酵全价饲料可行。更多还原

【Abstract】 In order to investigate the effect of different microorganisms in the fermentation of distiller’s grains from the production of Strong flavor and Maotai flavor baijiu,Lactobacillus casei,Candida utilis,Trichoderma viride,Geotrichum candidum,Aspergillus niger and Rhizopus were combined to ferment Strong flavor and Maotai flavor distiller’s grains in the absence of some species respectively. The changes of temperature, moisture,acidity and starch content during fermentation,the decrease of crude fiber and the increase of true protein after fermentation were used to screen the optimal combination of microbiology. The results showed that mixed microbes mainly influenced the protein content of distiller’s grains instead of the crude fiber content. In the process of protein accumulation in distiller’s grains, Rhizopus contributed less. The mixture of Lactobacillus casei, Candida utilis, Trichoderma viride, Geotrichum candidum, Aspergillus niger and Rhizopus was the most suitable for the fermentation of both distiller’s grains,and the content of fiber in the distiller’s grains of Strong flavor baijiu decreased by 0.40 g/100 g and the content of protein increased by 16.82 g/100 g when fermented for6 d by 0.2% of these species,the content of fiber in the distiller’s grains of Maotai flavor baijiu decreased by0.12 g/100 g and the content of protein increased by 18.31 g/100 g when fermented for 6 d by 0.2% of these species. The results showed that it was practicability to use the microbial compound agent in the fermented complete feed of Strong flavor and Maotai flavor distiller’s grains.更多还原