添加糖化酶和酵母菌对24.0℃条件下启动豆粕固体发酵的影响

Effects of adding glucoamylase and yeast on soybean meal solid fermentation under the condition of 24.0℃

本试验选用枯草芽孢杆菌发酵豆粕,研究24.0℃条件下添加糖化酶和酵母菌对启动豆粕固体发酵的影响。试验分为A(对照)、B、C、D组,A组启动发酵温度为32.0℃,B、C、D组启动发酵温度分别为23.7、24.4、24.0℃,其中B组不添加升温物质,C组添加2‰糖化酶,D组添加2‰糖化酶+1‰酵母菌。测定发酵过程中温度、p H值的变化,以及发酵后豆粕的营养成分和抗营养因子变化。结果表明:D组发酵过程中升温速度比B、C组快,但低于对照组;D组发酵后粗蛋白质含量较对照组提高1.14%(P>0.05);小肽含量降低1.72%(P>0.05),抗营养因子中脲酶和胰蛋白酶抑制因子含量分别降低48.67%(P<0.05)和27.71%(P>0.05)。试验表明,在24.0℃条件下启动豆粕固体发酵,通过添加2‰糖化酶+1‰酵母菌,可以使发酵温度得到较快提升,能够节约一定的能源。

This experiment was conducted to study the effects of adding glucoamylase and yeast on starting the soybean meal solid fermentation by bacillus subtilis in the condition of 24.0 ℃.The temperature for starting the fermentation of group A（the control）was 32.0 ℃,the temperatures of groups B,C,D were 23.7,24.4,24.0 ℃,group B wasn＇t added heating substance,group C was added 2‰ glucoamylase,group D was added 2‰ glucoamylase＋1‰ yeast.The changes of temperature and p H during the fermentation process,nutrient contents and anti-nutritional factors after fermentation were measured.The results showed as follows：The heating rise of group D during the fermentation was faster than group B,C,but lower than the control group;after fermentation,compared with the control group,the crude protein content of group D was increased by1.14%（P 0.05）,the small peptide content was reduced by 1.72%（P 0.05）;the urease and trypsin inhibitor content were reduced by 48.67%（P 0.05） and 27.71%（P 0.05）.The results indicated that：To start the soybean meal solid fermentation in the condition of 24.0℃,the fermentation temperature had been rapidly increased by adding 2‰glucoamylase＋1‰yeast,it could save some energy.