乳酸菌固态混合发酵研究

Study on the mixed solid-state fermentation with lactic acid bacteria

以玉米粉、豆粕、麦麸为基质,以保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌为发酵菌种,采用固态发酵技术,以活菌数为指标,通过单因素和L9(34)正交试验确定了三种菌混合发酵的最佳条件,并对其发酵产物的常规营养成分进行分析测定。结果表明:固态基质中玉米粉:豆粕:麦麸=1:1:1、培养基初始含水量80%p、H值6.3、接种量为10%、三种菌接种比例为1:1:1、发酵温度40℃时的发酵效果最好。在此条件下,保加利亚乳杆菌数为3.0×109 CFU/g,嗜酸乳杆菌数为4.6×109 CFU/g,嗜热链球菌数为5.8×109 CFU/g,发酵产物粗蛋白质、粗脂肪和氨基酸态氮含量分别是发酵前的1.16、1.12和6.94倍。为开发一种新型生物饲料打下基础。

Solid-state fermentation technology was applied in this experiment,taking corn flour,soybean meal and wheat bran as ground substances,Lactobacillus Bulgaria,Lactobacillus acidophilus and Streptococcus thermopiles as fermented strains and viable count as indicator.The conditions of trixenie mixed fermentation were optimized through single factor and L9（34） orthogonal experiments.And the nutrition component of fermented product were studied.This study provided some reference for the development of biological feed.The results indicated that the fermentation effect under the following conditions was the best： the ratio of corn flour,soybean meal and wheat bran was 1：1：1,initial moisture of the culture was 80%,pH value was 6.3,inoculum size was 10%,inoculum ratio of the three bacteria was 1：1：1 and fermentation temperature was 40 ℃.At this optimum condition,the total number of Lactobacillus Bulgaria,Lactobacillus acidophilus and Streptococcus thermopiles were 3.0×109 CFU/g,4.6×109 CFU/g and 5.8×109 CFU/g respectively after fermentation.The content of crude protein,crude fat,amino acid nitrogen reached 1.16,1.12 and 6.94 times respectively as much as the original.