摘要
更深层的开发利用啤酒糟资源,提高其饲喂效价,是缓解我国蛋白质资源短缺的有效途径,并能实现废弃物资源综合利用。文章以啤酒糟为原料,酵母菌、乳酸菌及其混合菌作为微生物发酵剂,考察发酵前后啤酒糟中的粗蛋白、真蛋白、粗纤维含量的变化规律,详细探讨了混合菌中乳酸菌和酵母菌的接种量的不同对啤酒糟发酵饲料品质的影响。结果发现,在温度为28℃、pH为4的条件下,发酵3d后,酵母菌和乳酸菌发酵的啤酒糟中粗蛋白和真蛋白含量显著提高。乳酸菌和酵母菌混合菌种发酵啤酒糟的最佳比例2:3,最佳接种量为4%,此时发酵效果最好。最佳条件下,粗蛋白和真蛋白含量比原料分别提高了68.29%和35.66%,粗纤维的含量则下降27.63%。
Brewer＇s spent grain（BSG）is the main byproduct in the production of beer and the production of protein feed resources, its protein content is 25-30%. The fermentation of BSG can improve its feeding effectiveness, and it is also an effective way to solve the problem of shortage of protein source. Yeasts, lactic acid bacteria and the mixed bacteria were selected as microbial fermentation agents, the variations of the content of crude protein and true protein and crude fiber in BSG with the condition of 28~C and pH4.0 were studied in detail. It was found that the contents of crude protein and true protein were increased significantly after fermentation by yeasts, lactic acid bacteria, and the optimal ratio on the fermentation of BSG by the mixed bacteria of lactic acid bacteria and yeasts was found to be 2：3 with the increasing of crude protein and true protein content in 32.39% and 35.66%, meanwhile the content of crude fiber was decreased in 27.63%.
基金
国家科技部富民强县专项资金<啤酒糟微生物发酵技术研发(BN2010077)>
关键词
啤酒糟
酵母菌
乳酸菌
蛋白质
brewer＇s spent grain
lactic acid bacteria
yeasts
protein
