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不同真菌发酵对花生秸秆发酵产物营养指标及水解效率的影响

作  者:
王雷雷;冯晋;余中华;刘家扬;李恩中;蒋金锋
单  位:
正阳县新天地草业有限公司;黄淮学院生物工程系;驻马店市畜牧局
关键词:
花生秸秆;真菌;固体发酵;营养指标;水解效率
摘  要:
以花生秸秆为材料,采用从驻马店置地公园分离得到的6种大型真菌进行固态发酵,对发酵产物中粗蛋白、粗脂肪、粗纤维和粗灰分等营养成分的含量以及发酵产物在纤维素酶作用下的水解效率进行了测定。结果表明,与对照相比,菌株L3、L4和L11可以提高产物粗蛋白含量,增幅达30%以上;L11和L3菌株分别使粗脂肪含量提高了1.4和0.4个百分点;真菌PG处理花生秸秆后提高了产物粗纤维的相对含量(约10%),其他菌株则降低了粗纤维的含量;花生秸秆中粗灰分的含量在真菌处理后都明显降低,平均降幅达50%。不同p H值的缓冲液以及不同量的酶,都会影响花生秸秆的水解效率;当缓冲液p H值为5.4,酶量为6.1 U/g秸秆时,L11处理的花生秸秆水解效率最高,达到50%。
译  名:
Nutritive Value and Hydrolysis Efficiency of Fungi Fermented Peanut Straw's Products
作  者:
WANG Lei-lei;FENG Jin;YU Zhong-hua;LIU Jia-yang;LI En-zhong;JIANG Jin-feng;Department of Bioengineering, Huanghuai University;Animal Husbandry Bureau of Zhumadian City;Experiment and Teaching Demonstration Center for Fermentation Engineering, Huanghuai University;Zhengyang Xintiandi Grass Industry Co., Ltd.;
关键词:
peanut straw;;fungus;;solid fermentation;;nutritive value;;hydrolysis efficiency
摘  要:
This study was conducted to determine the fungal solid fermentation effects on crude protein, fat, cellulose and ash content as well as the subsequent cellulase-acted hydrolysis efficiency of peanut straw fermented with 6 kinds of fungi isolated from Zhidi Garden in Zhumadian. The results showed that the fungus L3, L4 and L11 could increace the crude protein content by 30%, the L11 and L3 increased the crude fat content by 1.4 and 0.4 percentage points, respectively, as compared with the control; the PG-treated straw had a higher crude cellulose content by 10% than the control while other treatments lowered the cellulose content; and all the treatments were found to decrease the crude ash content by 50% averagely. The enzymatic hydrolysis efficiency of the peanut straw could be influenced with p H values and enzyme dosages; and the L11 treatment led to the highest hydrolysis efficiency of approximately 50% when exposed to the cellulase dosage at 6.1 U/g straw and the buffer solution at p H 5.4.

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