多菌固态发酵啤酒糟生产饲用微生态制剂工艺的优化研究

Techniques Optimization of a Feed Probiotic by Mixed Culture Fermentation on the Brewer's Grain

为了优化多菌固态发酵啤酒糟制备饲用微生态制剂的工艺,应用Plackett-Burman设计及响应面分析法研究了尿素、硫酸铵、发酵温度等13个因素对微生态制剂中有益菌总数的影响。结果表明:尿素、硫酸铵、发酵温度与有益菌的总数存在显著的相关性。当尿素添加比例为2.87%、硫酸氨添加比例为1.94%,发酵温度为31.84℃时,有益菌活菌总数达到理论最大值9.85×108CFU/g,实际检测值为9.73×108CFU/g。

In order to optimize brewers＇ grain fermentation technics for probiotics,the effects of 13 factors,such as urea,ammonium sulfate et al,on the total number of beneficial microbe in the probiotics,were studied by Plackett-Burman design and response surface methodology.The result showed that there were significantly relation among the total number of probiotics,urea,ammonium sulfate,fermentation temperature.The max predicted number of probiotics was 9.85×108CFU/g and the practical number was 9.73×108CFU/g when the urea concentration was 2.87%,ammonia sulfate concentration was 1.94%,fermentation temperature was 31.84℃.