组合微生物发酵提高豆粕品质的方法与优化工艺研究

Fermentation Method and Process of Improving Soybean Meal Quality by Compound Microorganisms

采用枯草芽孢杆菌、酵母菌和乳酸菌组合发酵豆粕,通过研究不同接种量、料水比、发酵时间、发酵温度等对发酵豆粕中胰蛋白酶抑制剂活性的影响,旨在确定豆粕适宜的发酵参数以及发酵对豆粕品质的影响。结果表明,理想的发酵条件为:接种量枯草芽孢杆菌4%、酵母菌5%、乳酸菌2%,料水比1∶0.9,发酵的起始温度为30℃,发酵时间为72 h,培养基的初始pH为自然(自来水)。豆粕发酵后可有效去除胰蛋白酶抑制剂。豆粕发酵后蛋白质含量提高12.12%,而氨基酸态氮含量发酵后是发酵前的10.87倍。发酵豆粕的必需氨基酸和非必需氨基酸含量均显著提高,改善了豆粕品质。

Soybean meal was fermented by the combination of bacillus subtilis, yeast, and lactobacillus. The suitable fermentation parameters and the effects of fermentation on the soybean meal quality were determined according to the inoculum size, feed - water ratio, fermented time, and fermented temperature. The results showed that the suitable fermentation conditions were ：bacillus subtilis 4% ,yeast 5% , and lactobacillus 2% for the inoculum size ,feed -water ratio 1 ： 0.9, fermentation starting temperature 30 ℃, fermentation for 72 h, and under nature conditions of pH （ tap wa- ter）. The trypsin inhibitor in soybean meal was removed effectively by fermentation. After fermentation,the crude protein content of soybean meal increased by 12.12% , and the content of amino acid nitrogen was 10.87 times higher than that before fermentation. The contents of essential amino acid and non - essential amino acid of the fermented soybean meal were significantly improved and the quality of soybean meal was improved.