单菌、混菌发酵果蔬饲料最佳工艺的研究

Research on the best fermentation technology of fruit and vegetable liquid feed with single strain and multi-strains

探讨研究不同菌种发酵果蔬浓浆液体饲料的工艺,确定混菌发酵最佳工艺组合,提高其营养成分在畜禽中利用价值。采用酵母菌、枯草芽孢杆菌、植物乳杆菌发酵制备好的果蔬浓浆液体饲料,通过单因素试验和正交试验,以生物量为指标,探索不同菌种发酵果蔬浓浆液体饲料的最佳发酵工艺。试验结果表明:酵母菌发酵果蔬液体饲料的最佳发酵条件为发酵时间60 h、温度30℃、pH值6.0、接种量3%;枯草芽孢杆菌最佳发酵条件为温度30℃、发酵时间60 h、pH值5.0、接种量4%;植物乳杆菌最佳发酵条件为发酵时间60 h、温度40℃、接种量3%、pH值6。将上述三种菌按最佳发酵条件混菌发酵后,其粗蛋白含量提高至19.88%,粗纤维含量降低至2.01%,乳酸、生物量、钙、磷含量分别提高至61.88 g/l、162.73×106cfu/ml、0.99%和0.91%。混菌发酵果蔬浓浆液体饲料可提高其营养价值。

Through the research on the technology of different strains of fruit and vegetable fermented liquid feed, to determine the best combination of fermentation technology, and evaluate the nutritional value in order to lay the foundation for the application in livestock and poultry production. Firstly, the prepared fruit and vegetable liquid feed was fermented by the yeast, bacillus subtilis and plant lactobacillus, through single factor test and orthogonal test taking the biomass as the index, to explore the best production technology of different strains and multi-strains of fruit and vegetable fermented liquid feed. The results showed as follows： The optimal combined elements on fruit and vegetable fermented liquid feed with yeast were aerobic fermentation and the fermentation time was 60 h, temperature was 30 ℃, pH value was 6,0, the inoculation amount was 3%. The optimal combined elements on fruit and vegetable fermented liquid feed with bacillus subtilis were aerobic fermentation and the temperature was 30℃, the fermentation time was 60 h, pH value was 5.0, the inoculation amount was 4%. The optimal combined elements on fruit and vegetable fermented liquid feed with plant lactobacillus were an- aerobic fermentation and the fermentation time was 60 h, temperature was 40 ℃, the inoculation amount was 4%, pH value was 5.0.After multi-strains fermentation, under the optimum fermentation conditions, the content of crude protein increased to 19.88%, crude fiber decreased to 2.01%, lactic acid, biomass, calcium, phosphorus were increased to 61.88 g/l, 162.73×106 cfu/ml, 0.99% and 0.91% respectively. Through the different strains fermented fruit and vegetable liquid feed, the nutritional value has been improved.