摘要
试验旨在探究不同微生物对发酵木薯渣营养成分、发酵品质及体外消化率的影响。试验共设7个处理,每个处理3个重复。CK (对照组)添加蒸馏水,各试验组按木薯渣干重5%添加布氏乳杆菌(LAB)、热带假丝酵母(CT)、枯草芽孢杆菌(BS)、布氏乳杆菌+热带假丝酵母(G1)、布氏乳杆菌+枯草芽孢杆菌(G2)、热带假丝酵母+枯草芽孢杆菌(G3)。室温避光发酵15 d。结果显示:与对照组相比,各试验组发酵木薯渣的干物质回收率及中性洗涤纤维、酸性洗涤纤维含量均显著降低(P<0.05),粗蛋白含量显著升高(P<0.05)。与对照组相比,各试验组pH值-木均显著降低(P<0.05),乙酸含量显著升高(P<0.05),且G3组发酵木薯渣的pH值最低、乳酸含量最高、感官评分最高。与对照组相比,各试验组发酵木薯渣24 h干物质降解率和24 h中性洗涤纤维降解率均显著升高(P<0.05)。研究表明,利用热带假丝酵母+枯草芽孢杆菌的微生物组合对木薯渣进行发酵,可有效改善木薯渣品质。
The experiment aimed to explore the effect of different microorganisms on nutrient composition, fermentation quality and in vitro digestibility of fermented cassava residue. There are seven treatments in test, and each treatment has three replicates. CK(control group) was added with distilled water, and each test group was added with Lactobacillus brucelli(LAB), Candida tropicalis(CT), Bacillus subtilis(BS), Lactobacillus brucelli+Candida tropicalis(G1),Lactobacillus brucelli+Bacillus subtilis(G2), Candida tropicalis+Bacillus subtilis(G3) according to 5% of dry weight of cassava residue. Ferment for 15 d at room temperature and away from light. The results showed that compared with control group, the dry matter recovery rate, neutral detergent fiber and acid detergent fiber content of the cassava residue fermentation in each test group were significantly reduced(P<0.05), the crude protein content of each test group significantly increased(P<0.05). Compared with control group, the pH value wood of each test group significantly decreased(P<0.05), and the acetic acid content was significantly increased(P<0.05), and the pH value of G3 group was the lowest, the lactic acid content was the highest, and the sensory score was the highest. Compared with control group, the24 h dry matter degradation rate and 24 h neutral detergent fiber degradation rate of each test group were significantly increased(P<0.05). The study indicates that the quality of cassava dregs can be improved effectively by using Candida tropicalis+Bacillus subtilis microbial combination to ferment cassava residue.
出处
《饲料研究》
CAS
北大核心
2022年第21期113-117,共5页
Feed Research
关键词
木薯渣
微生物发酵
营养成分
发酵品质
体外消化率
cassava residue
microbial fermentation
nutritional composition
fermentation quality
in vitro digestibility