三种复合菌对无抗全价饲料的固体发酵研究

Study of solid fermentation of three kinds of compound bacterium for non-antibiotics compound feed

采用副干酪乳杆菌、枯草芽孢杆菌及酿酒酵母对无抗全价猪饲料进行复合微生物固体发酵，对不同发酵时间含菌数、pH值、营养成分、蛋白酶、有害菌等进行了测定。试验结果表明：随着发酵时间延长，发酵产物pH值逐渐降低，在发酵5～10d发酵饲料含菌数达到最高，此后副干酪乳杆菌、枯草芽孢杆菌和酿酒酵母含菌数均逐渐减少，而发酵饲料中粗蛋白和小肽有增加的趋势，粗纤维含量略有降低。发酵过程中未检测到淀粉酶和植酸酶，蛋白酶和纤维素酶有检出，同时饲料中有害微生物大肠杆菌随着发酵时间延长而减少。因此，可以用副干酪乳杆菌、酿酒酵母、枯草芽孢杆菌对无抗全价猪料进行三菌复合固体发酵，发酵效果以5～10d最优。

In this experiment lactobacillus casei, bacillus subhhs and sacclTaromyces cerevlsiae wc,c used for compound microbial solid fermentation. The number of each kind of bacteria, pH, nutrients, protease, harmful bacteria in different fermentation period were determined. Results showed that： with the extension of fermentation, pH of fermentation product reduced gradually. Bacteria number in fer- mented product reached the highest from day 5 to 10. Since the fast growth of ]actobacilIus casei, the number of bacillus subtilis and saccharomyces cerevisiae all reduced with the extension of fermenta- tion. Crude proteins and small peptides in fermented product were increased and crude fiber content is slightly lower with the fermented time changed. Protease and cellulase were detected in fermented product, while amylase and phytase were not detected. At the same time, the harmful microbe E. coli in feed decreased as the extension of fermentation time. These results indicated that lactobacillus ea- sel, saeeharomyces cerevisiae, bacillus subtilis can be used in composite solid fermentation for pig full price feed with no antibiotics, and the best fermentation time was 5-10 d.