发酵温度和水分对豆粕发酵品质的影响

The Effects of Temperature and Moisture on Fermented Quality of Soybean Meal

使用饲用豆粕进行发酵试验,测定温度和水分对豆粕发酵品质的影响。设置发酵温度为25℃,35℃和45℃,水分含量依次为25%、30%和35%进行测定。结果表明,温度和水分对发酵豆粕品质的影响存在交互作用。发酵豆粕的pH、系酸力均显著低于未发酵豆粕(P<0.05);温度为35℃,水分为30%条件下的发酵豆粕粗蛋白含量最高,显著高于未发酵豆粕和其他组合(P<0.05),pH、系酸力较低,可作为豆粕发酵的适宜温度和水分。

Soybean meal was fermented to study the effects of ferment temperature and moisture on soybean meal quality. The temperature set at 25 ℃ ,35 ℃ , 45 ℃ ,and the moisture were 25% ,30% and 35%. The results showed that there were interaction between temperature and moisture. Compared with non -fermented soybean meal, the pH and acid - binding capacity of fermented rapeseed meal - sol were significantly reduced （P 〈 0.05 ）. When the fermenting temperature and moisture were 35 ℃ and 30%, the crude protein content was the highest, the pH and acid - binding capacity were lower compared with those of non - fermented soybean meal and other treatments. The optimal fermenting temperature and moisture were 35 ℃ and 30%.