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当前位置: 首页 > 文章 > 多菌种混合发酵木薯渣饲料的工艺条件研究 饲料工业 2014,35 (11) 22-25
Position: Home > Articles > Study of process conditions of cassava residue fermented by mixed strains Feed Industry 2014,35 (11) 22-25

多菌种混合发酵木薯渣饲料的工艺条件研究

作  者：
黄金华;王士长;梁珠民
单  位：
广西大学;广西农业职业技术学院
关键词：
多菌种;混合发酵;木薯渣;工艺条件
摘  要：
以木薯渣为主要发酵原料,用由黑曲霉、米曲霉、酿酒酵母、益生素(由地衣芽孢杆菌、枯草芽孢杆菌、蜡样芽孢杆菌和植物乳杆菌组成,下同)组成的不同混合菌发酵,筛选出发酵效果最优的混合菌组合,然后采用正交试验法对筛选出的最优混合菌组合进行最适宜发酵工艺条件的研究。结果表明:①以黑曲霉、米曲霉、酿酒酵母、益生素组成的混合菌发酵的木薯渣,其粗蛋白含量最高,显著高于对照组和其它的试验组(P<0.05);pH值和粗纤维含量均为最低,显著低于它们各自的对照组和其它的试验组(P<0.05)。②对上述混合菌进行最适宜发酵工艺条件优化,发现以底物含水量为50%、尿素比例为1%、混合菌接种比例为4%、发酵时间为5 d的条件发酵木薯渣,其粗蛋白含量和尿素利用率最高、中性洗涤纤维含量和酸性洗涤纤维含量最低,并且均与其它试验组差异显著(P<0.05)。
译  名：
Study of process conditions of cassava residue fermented by mixed strains
作  者：
Huang Jinhua;Wang Shichang;Liang Zhumin;
关键词：
mixed strains;;fermented;;cassava residue;;process conditions
摘  要：
In order to study the process conditions of cassava residue fermented by mixed strains, theoptimal mixed strains were firstly screened out by using cassava residue as the main raw material andadding different combinations of mixed strains which were consist of Aspergillus niger, Aspergillus ory-zae, Saccharomyces cerevisiae and the prebiotics containing Bacillus licheniformis, Bacillus subtilis,Bacillus cereus and Lactobacillus plantarum, respectively; and then the optimum process conditions ofcassava residue fermented by the optimal mixed strains were explored through the orthogonal experi-ment method in this experiment. The results were as follows: ① The crude protein content was highestand the pH value and the crude fibre content were lowest in the cassava residue fermented by themixed strains which were consist of Aspergillus niger, Aspergillus oryzae, Saccharomyces cerevisiaeand the prebiotics were differet significantly(P<0.05) from those of their control groups and the othergroups. ② The crude protein content and the utilization rate of urea were the highest, the NDF andADF content were the lowest in the cassava residue which contained 50% moisture and 1% urea, andwas vaccinated 4% of the above optimal mixed strains and fermented for 5 d, and were differet signifi-cantly(P<0.05) from those of the other groups, respectively.

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