不同工艺对益生菌发酵饲料感观、pH值与重量损耗的影响

Research on the effect of sensory analysis,pH and weight wasting of lactobacillus plantarum fermentated feed technology

试验用植物乳酸菌对饲料原料进行了液态转固态发酵工艺和液态发酵、固态发酵工艺的比较研究。结果表明,液态转固态发酵工艺组发酵饲料能较好的保持饲料的色泽,气味香甜,7d内没出现霉变;乳酸含量略低于液态发酵工艺组,pH值变化规律与乳酸含量基本一致;发酵损耗远低于固态发酵工艺组。

In the trial, we studied on the fermentation technology of solid, liquid and liquid-solid. Research shows that the feed of liquid-solid fermentation technology is eoloury, good taste, and no fusty. The content of lactic acid is lower than liquid fermentation. The regular of pH is identical with lactic acid. And weight wasting of liquid-solid fermentation technology group is lower than solid fermentation.