复合菌分步发酵大豆皮对其抗营养因子降解效果的影响

Effect of Stepwise Fermentation by Compound Bacteria on the Antinutritional Factor Degradation Effect of Soybean Skin

研究采用复合菌分步发酵技术发酵大豆皮,以评估不同发酵时间、发酵温度、含水量等发酵工艺条件对大豆皮发酵效果的影响。结果表明:碳源和氮源添加比例为15∶4时,其对抗营养因子的降解效果优于其他组合;不同的发酵时间、发酵温度、接种量、含水量等发酵参数对大豆皮抗营养因子的降解效果具有明显的影响,尤其以发酵温度37℃、含水量50%、枯草芽孢杆菌接种量1%、发酵时间为48 h为宜;复合菌厌氧发酵大豆皮可明显改善发酵料的气味和适口性,提高发酵料产品品质和产品稳定性。可见,采用复合菌分步发酵技术可使发酵大豆皮达到很好的发酵效果。

This study was conducted to explore the effects of different fermentation time,fermentation temperature,the ratio of water,and other fermentation process conditions on degradation effect of antinutritional factor in soybean skin by using the compound bacteria stepwise fermentation technology.The results showed that when the addition ratio of carbon source and nitrogen source is 15:4,its anti-nutrient degradation effect is better than other combinations;the different fermentation parameters such as fermentation time,fermentation temperature,inoculum volume,and water content have a significant effect on the degradation of soybean skin anti-nutritional factors,especially with fermentation temperature of 37℃,water content of 50%,Bacillus subtilis inoculation volume of 1%and the fermentation time of 48 h is preferably.Complex bacteria anaerobic fermentation of soybean skin can significantly improve the odor and palatability of the fermentation material,and improve the product quality and product stability of the fermentation material.It can be seen that the stepwise fermentation technology of compound bacteria can make fermented soybean skin achieve a good fermentation effect.