中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 不同真菌发酵对花生秸秆营养含量及酶活性的影响 中国饲料 2018 (15)
Position: Home > Articles > 不同真菌发酵对花生秸秆营养含量及酶活性的影响 China Feed 2018 (15)

不同真菌发酵对花生秸秆营养含量及酶活性的影响

作  者：
刘纪成;刘佳;张敏;刘锦妮;赵云焕;吴海港;姬万民
关键词：
真菌;花生秸秆;营养含量;酶活性;降解
摘  要：
为提高花生秸秆的利用率,筛选出花生秸秆发酵适宜菌种,本试验利用绿色木霉、黑曲霉、黄孢原毛平革菌、米曲霉、产朊假丝酵母、里氏木霉6种真菌发酵花生秸秆,以不加真菌的花生秸秆为对照组,进行15 d固态发酵.测定营养含量、纤维素酶及淀粉酶活性、还原糖含量.结果表明:不同真菌发酵花生秸秆,显著改变了常规养分含量.和对照组相比,在发酵10 d后的各营养成分变化最为明显,试验组花生秸秆的粗蛋白质(CP)含量分别提高了4.34%、37.68%、22.73%、3.70%、51.60%和28.61%,粗纤维(CF)含量分别降低28.42%、18.19%、31.13%、5.35%、19.45%和24.05%.中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)呈下降趋势,差异显著(P<0.05),纤维素酶、淀粉酶的活性呈现先增加后降低的趋势,在发酵5 d后,绿色木霉、里氏木霉组纤维素酶的活性显著高于其他试验组,发酵10 d后,各组淀粉酶活性最高,其中产朊假丝酵母组淀粉酶活性最强,同时发酵10 d还原糖的含量最高,显著高于对照组(P<0.05).结果提示,利用真菌发酵花生秸秆能够改善花生秸秆营养含量,降解纤维物质,改善花生秸秆的利用率,且发酵10 d效果比较理想.
作  者：
LIU Jicheng;LIU Jia;ZHANG Min;LIU Jinni;ZHAO Yunhuan;WU Haigang;JI Wanmin;Xinyang Agriculture And Forestry University,Engineering Research Center for Health Production of Ecological Livestock and Poultry of Henan Dabieshan District;Tianjin Ringpu Bio-Technology Airport Economic Zone;
单  位：
LIU Jicheng%LIU Jia%ZHANG Min%LIU Jinni%ZHAO Yunhuan%WU Haigang%JI Wanmin%Xinyang Agriculture And Forestry University,Engineering Research Center for Health Production of Ecological Livestock and Poultry of Henan Dabieshan District%Tianjin Ringpu Bio-Technology Airport Economic Zone
关键词：
fungus;;peanut straw;;nutrient content;;enzymatic activity;;degradation
摘  要：
To improve the utilization of peanut straw and screen appropriate strains for fermentation of peanut straw,solid state fermentation by six fungus(Trichoderma viride,Aspergillus nige,Phanerochaete chrysosporium,Aspergillus oryzae,Candida utilis,Trichoderma reesei) and single fermentation without fungus(control)of peanut straw were carried out for 15 days.Nutrient contents,nutrient degradation rates and enzymatic organic matter degradation rate were determined.The results showed that different fungi fermentations significantly changed nutrient contents of peanut straw(P < 0.05).Compared with control group,the crude protein content were increased by 4.34%,37.68%,22.73%,3.70%,51.60%,28.61% and the crude fiber content were reduce by 28.42%,18.19%,31.13%,5.35%,19.45%,24.05% respectively in peanut straw incubated with six strains of fungus after fermentated for 10 d.The neutral detergent fiber and acid detergent fiber was in decline with control group,and the differences were significant after fermentated for 10 d.The enzymatic activity of celluloses and amylase firstly increased and then decreased.The celluloses activity of Trichoderma viride group and Trichoderma reesei group were significantly higher than the other experimental groups after fermentated for 5 d and the amylase activity of Candida utilis group was significantly higher than the other experimental groups after fermentated for 10 d,and the reducing sugar yield from the hydrolysis remained higher after fermentated for 10 d(P < 0.05).In summary,the fermentation of peanut straw by fungus could improve nutrient contents,degrade fibrous matter,and improve the utility of peanut straw,meanwhile the fermentation of peanut straw by fungus has obvious effect after 10 d.

相似文章

导出引用
计量
文章访问数: 8
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46