【摘要】 从霉菌 ( Mould)、酵母菌 ( Yeast)、乳酸细菌 ( L actic bacteria)中选育出对菜籽饼粕中的抗营养因子具有强降解能力的根霉 ( Rhizopus spp.)、白地霉 ( Geotrichumcandidum)、酿酒酵母 ( Saccharomycescerevisiae)、乳酸杆菌 ( L actobacillusspp.)。采用纯种培养、混种固态发酵法对菜籽粕进行微生物脱毒试验 ,初步研究结果表明 ,38℃发酵 3天 ,使饼中的硫苷从 3%～ 6 %下降到 0 .0 1 %～ 0 .0 3% ,异硫氰酸酯≤ 380 0 (国家饲用标准为≤ 40 0 0 ) ,恶唑烷硫酮未检出 ,且干物质损失少 ,发酵后营养价值有一定程度的提高。此法用于菜籽饼粕脱毒较其它微生物脱毒方法速率快 ,效果好 ,且不污染环境 ,可用于工业化生产。更多还原

【Abstract】 Rhizopus spp, Geotrichum candium,Saccharomyces cerevisiae and Lactobacillus spp. selected from mould, yeast and lactic bacteria haveastrong degradative function to the antivegetal factor in rapeseed meal. The results achieved by using single and mixed bacteria cultivated to detoxicate the rapeseed meal under the temeperature of 38℃ and for 3 days are as follows:\; a: Glucobrassicin decreases from 3%~6% to 0.01%~0.03%; ITC≤3 800(state standard:ITC≤4 000);OZT=0.\; b:The loss of dry materials gets less and the vegetable value is raised.\; c:This method can detoxicate effectively,pollute little and save time.It can be used widely in industrial production.更多还原