微生物混合发酵提高麸皮营养价值的研究

Improvement of nutritional value of bran fermented by multi-strains in solid-state fermentation

以普通麸皮为原料，选取黑曲霉、纳豆芽孢杆菌、酿酒酵母和粪链球菌进行混菌固态发酵，研究其对麸皮营养价值的提高。结果表明，最适装料量为1／1；最适料水比为1．0：0．8；接种比例黑曲霉：纳豆芽孢杆菌：酿洒酵母：粪链球菌=0．5：2：10：4，存37％1发酵48h，发酵麸皮中有益菌总数达到10^9个/g干物料，粗蛋白含量（绝于）由16．1％提高为20．97％，粗纤维含量由10．5％降低为5．32％，产品何很浓郁的酸香味。

Solid-state fermentation was carried out to improve the nutritional value of ordinary wheat bran using multi-strains of Aspergillus niger, Bacillus natto, Saccharomyces cerevisiae and Fecal streptococcus. The optimal fermentation conditions were as follows： the inoculation proportion of A. niger, B. natto, S. cerevisiae and F. streptococci 0.5：2：10：4, the ratio of solid-liquid 1.0：0.8, fermentation temperature 30℃ and fermentation time 48h. Under these conditions, the total ofprobiotics reached 109cells/g dry material in the product and the content of crude fiber decreased from 10.5% to 5.32%. The content of crude protein increased from 16.1% to 20.97%. The product had a very strong fragrance smell.