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中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (8): 52-55.

所属专题： 生物技术； 园艺

• 畜牧 动物医学 蚕 蜂 • 上一篇    下一篇

发酵温度和水分对菜籽粕发酵品质的影响

杨玉芬 孟洪莉 张力   

  • 收稿日期:2010-01-06 修回日期:2010-02-02 出版日期:2010-04-20 发布日期:2010-04-20

The effects of temperature and moisture on fermented quality of rapeseed meal

Yang Yufen, Meng Hongli, Zhang Li   

  • Received:2010-01-06 Revised:2010-02-02 Online:2010-04-20 Published:2010-04-20

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摘要：

本研究以酵母菌、乳酸菌和枯草芽孢杆菌作为菌种对菜籽粕进行固态发酵，测定温度和水分对菜籽粕发酵品质的影响。发酵温度为30℃、35℃和40℃，水分含量为35%和40%。结果表明，温度和水分对发酵菜籽粕品质的影响存在交互作用。发酵菜籽粕的pH、酸结合力均极显著低于未发酵菜籽粕（P<0.01），粗蛋白含量极显著高于未发酵菜籽粕（P<0.01）；温度为35℃，水分为40%条件下发酵的菜籽粕pH最低，粗蛋白含量最高，酸结合力、粗纤维含量均较低，且显著低于未发酵菜籽粕（P<0.01），可作为菜籽粕发酵的适宜温度和水分。

关键词: 苏云金芽孢杆菌, 苏云金芽孢杆菌, 微生物学, 动物, 应用

Abstract:

Saccharomyces,Lactobacillus and Bacillus subtil were used as spawn to produce solid ferment rapeseed meal to study the effects of ferment temperature and moisture on rapeseed meal quality. Temperature seted 30℃, 35℃, 40℃, moisture were 35% and 40%.The results were showed that there were interaction between temperature and moisture. Compared with not fermented rapeseed meal, pH and acid-binding capacity of fermented rapeseed meal-sol were significantly reduced（P<0.01）,crude protein content was significantly increased（P<0.01）.Ferment temperature and moisture were 35℃ and 40%, pH was the lowest ,crude protein content was the highest, acid-binding capacity and crude fiber was lower and had significant difference compared with not fermented rapeseed meal. Optimal ferment temperature and moisture were 35℃ and 40%.