多菌种发酵豆粕的筛选试验

Multi strains screening test of fermented soybean meal

试验旨在通过乳酸杆菌、酵母菌、枯草芽孢杆菌的配合发酵筛选出三种菌的最佳比例以达到最好的发酵豆粕制作效果。采用正交试验设计,按正交L16（43）设计试验发酵豆粕,通过前期探索试验得出适宜的发酵参数为：温度28℃、水分35.3%、厌氧条件、时间2 d。通过测定发酵后豆粕的p H值、酸溶蛋白的量、蛋白酶酶活,从中选出最优组合及其最佳比例。发酵后结果表明,当3种菌的添加量为乳酸杆菌44×109U/kg、酵母菌80×109U/kg、枯草芽孢杆菌260×109U/kg时,发酵豆粕的粗蛋白、酸溶性蛋白的含量最高,蛋白酶酶活最高。

This experiment was conducted to through the fermentation of lactic acid bacteria, yeasts,Bacillus subtilis to select the best proportions of the three bacteria to achieve the best effect of fermen-tation. By orthogonal table L16（43） experimental design fermented soybean meal, suitable fermentationparameters obtained through preliminary probe experiment： temperature 28 ℃, water content 35.3%,anaerobic conditions, time 2 d. By measuring p H, the amount of acid-soluble protein and protease ac-tivity of the fermented soybean meal to choose the optimum combination and the best ratio. Fermenta-tion results showed that when the dosage of three kinds of bacteria is that lactic acid bacteria 4.40×109U/kg, yeast 80×109U/kg, Bacillus subtilis 260×109U/kg, the crude protein, acid soluble proteincontent and protease enzyme activity was highest.