菜籽饼微生物发酵利用研究

Study on the Use of Rape Seed Cake by Microbial Fermentation

本研究对可利用菜籽饼的菌株进行筛选，并对发酵后产品质量变化及影响发酵的主要因素进行了分析。结果表明，Ｙ１，Ｙ２，Ｙ５是利用菜籽饼发酵优良的三个非互为拮抗的菌株，且三菌株混合发酵比单一菌株发酵效果好。其混合发酵可提高蛋白质含量１２％左右，硫代葡萄糖苷降低了１５．４６～１８．９０μｍｏｌ／ｇ，降解率６０％～８０％，发酵后产品含有１７种氨基酸，氨基酸总量为４５．５４％，优于山东省滕县以豆饼为原料生产的活性蛋白饲料，且分析了供氧及原料加水量是影响菜籽饼发酵的主要因素，原料加水７０％有利于菜籽饼发酵的顺利进行。

Studies were made on strain screening, product quality change,and main factors effecting fermentation.The results indicated that the strains Y1、Y2、Y5 were excellent and non-antagonistic in fermenting rape cake.A mixed fermentation by three stranis better than single strain. The mixed fermentation by three strains could increase content of crude protein by about 12%,and decrease content of toxic glucosinolates by 15.46～ 18.90μmol/g with a degradation rate of 60～ 80%,The product via fermentation contained 17 amino acids, totaling 45.54%,Thus superior to the high-protein active fodder produced from soybean in Teng county,Shangdong province. Results showed that oxygen supply and water added in raw material were the main factors effecting fermentation.A water addition of 70% of raw material was most favorable to fermentation.