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当前位置: 首页 > 文章 > 枯草芽胞杆菌发酵对玉米干酒糟氨基酸组成的影响及发酵条件研究 饲料工业 2015,36 (9) 17-21
Position: Home > Articles > Effect of the composition of amino acid in DDGS by Bacillus subtitles fermentation and the fermentation conditions research Feed Industry 2015,36 (9) 17-21

枯草芽胞杆菌发酵对玉米干酒糟氨基酸组成的影响及发酵条件研究

作  者：
董文豪;史慧玲;郝晓鸣;乔家运;范寰;王文杰
单  位：
天津市畜牧兽医研究所;天津师范大学生命科学学院
关键词：
玉米DDGS;枯草芽胞杆菌;发酵;氨基酸分析仪
摘  要：
研究利用枯草芽胞杆菌发酵玉米干酒糟(Dried Distiller's Grains with soluble),设计正交试验,通过氨基酸分析仪测定发酵前后玉米DDGS氨基酸含量变化,采用主成分分析法(principalcomponent analysis,PCA)与典范对应分析法(canonical correspondence analusis,CCA)结合的分析方法,探讨了各氨基酸与发酵参数间的关系。结果显示,发酵前与发酵后玉米DDGS中Lys、Ser、Gly和Val的含量均有显著提高(P<0.05),且猪日粮第一限制性氨基酸Lys受接种量影响较大,且呈正相关关系;并确定试验最优发酵参数:p H=9,接种量3 ml,温度为25℃,发酵时间48 h,为进一步研究发酵玉米DDGS的试验提供理论依据。
译  名：
Effect of the composition of amino acid in DDGS by Bacillus subtitles fermentation and the fermentation conditions research
作  者：
Dong Wenhao;Shi Huiling;Hao Xiaoming;Qiao Jiayun;Fan Huan;Wang Wenjie;
关键词：
DDGS;;bacillus subtilis;;fermentation;;amino acid analysis analyzer
摘  要：
In this study, dried distiller's grains with soluble(DDGS)was retreated by Bacillus subtitlesfermentation, and the fermentation test was designed with orthogonal test,the composition of amino acidin DDGS before and after ferment was tested by using Hitachi type L-8900 amino acid analysis analyz-er. In order to study the effect of the composition of amino acid DDGS by Bacillus subtitles fermenta-tion, We use the PCA with CCA as the analysis methods.The results showed that after fermentation,the contents of Lys, Ser, Gly, and Val have significantly increased(P<0.5), and the first limiting aminoacid Lys which was needed in pig's diet has influenced by the concentration of bacillus subtitles;Thebest fermentation conditions were shown as follow :the p H, inoculation, temperature, time were 9, 3 ml,25, 48 h, providing a theoretical basis for further study.

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