益生菌发酵香草配合饲料工艺参数的选择及品质评定

Process Parameters of Probiotics-fermented Vanilla Compound Feed and the Quality Evaluation

益生菌发酵香草配合饲料是采用益生菌对加有适量葫芦巴-地椒全草香料的配合饲料进行固态发酵后的产物。为探讨单菌发酵、双菌联合发酵以及有无香料、不同发酵温度、水分梯度和发酵时间等因素对发酵配合饲料品质的影响。试验分为5个组,均以无菌水调节发酵水分,接入适量菌种,混合均匀后置于10 L发酵罐中进行发酵,按要求取样检测。结果表明:双菌联合发酵、香料、发酵时间、温度、水分含量对发酵后的饲料品质有明显影响。选择适当的发酵参数,可有效提高饲料的粗蛋白、益生菌数量和游离氨基酸含量,同时降低粗纤维、粗灰分、pH值以及霉菌数量。该试验中,最佳的发酵工艺参数为:添加葫芦巴-地椒全草香料、双菌联合发酵、发酵水分30%、发酵温度37℃和发酵时间为72 h。

Probiotics-fermented spices compound feed is a order to explore the effects of bacteria, fenugreek-pepper compound feed fermented with probiotics by adding some vanilla. In whole plant spices ,temperature ,water and fermentation time on the quality of the compound feed, this experiment was conducted. The results showed that bacteria-combined fermentation, vanilla, temperature,water and fermentation time have obvious affects on the quality of compound feed. Suitable process condition could increase the content of CP, probiotics, free amino acid and decrease the content of CF, ash, pH value, mold. In this experiment, the optimum process parameters for the fermentation are ： suitable amount of spices, combined-bacteria, moisture 30%, 37℃ and 72 h fermentation.