乳酸菌、枯草芽孢杆菌、酵母菌发酵不同饲料原料参数的研究

发布时间：2018-05-10 19:05

本文选题：发酵 + 水分　；参考：《山东农业大学》2015年硕士论文

【摘要】：本研究以玉米、豆粕和棉籽粕为研究对象,采用固体发酵的方法,通过分析发酵后饲料原料的感官指标、p H、干物质回收率(DMR)和还原糖含量等指标的变化规律,归纳总结出不同饲料原料的发酵参数并探讨筛选不同菌种配比组合的模型,为发酵饲料的科学生产提供理论依据。本试验通过研究不同饲料原料的发酵参数(菌种、水分),发现含水量显著影响原料p H达到稳定的时间和发酵后益生菌数(P0.05),相同含水量的原料,达到p H稳定所需的时间:玉米棉籽粕豆粕,p H稳定时,益生菌存留数量:棉籽粕豆粕玉米,三种原料发酵后颜色和气味各呈现相应的特性,而粘度强度依次为:棉籽粕豆粕玉米。确定了在本试验条件下,乳酸菌、酵母菌、枯草芽孢杆菌分别发酵玉米,适合的含水量为50%;乳酸菌、枯草芽孢杆菌分别发酵豆粕和棉籽粕,适合的含水量为60%;酵母菌发酵豆粕和棉籽粕,适合的含水量为50%。采用正交试验固态发酵豆粕,筛选乳酸菌、酵母菌和枯草芽孢杆菌最佳组合配比。以三个菌种不同添加量进行正交设计,35~37°C发酵,测定发酵后豆粕的p H、干物质回收率(dry matter recovery,DMR)和还原糖含量。结果表明:在相同的发酵时间内,豆粕发酵后p H较低的益生菌配比组合为乳酸菌:枯草芽孢杆菌:酵母菌=3:4:1;发酵后DMR最高的益生菌组合配比为乳酸菌:枯草芽孢杆菌:酵母菌=2:3:2;发酵后还原糖含量最高的益生菌组合配比为乳酸菌:枯草芽孢杆菌:酵母菌=5:3:1。在乳酸菌,枯草芽孢杆菌和酵母菌比例为5:3:1时,p H=5.26,DMR=92.65%,还原糖含量为6.52%,综合评价值最好。本实验条件下,益生菌发酵豆粕的最佳配比为乳酸菌:枯草芽孢杆菌:酵母菌=5:3:1。采用响应面优选发酵棉籽粕最佳乳酸菌、酵母菌和枯草芽孢杆菌含量,通过单因素试验确定中心点,计算步长,以乳酸菌添加量(4.5×106~5.5×106 cfu·g-1)、枯草芽孢杆菌添加量(9.0×106~1.1×107 cfu·g-1)和酵母菌添加量(5.50×106~7.0×106 cfu·g-1)做响应面试验设计,研究菌种添加量和p H、干物质回收率(DMR)、还原糖含量的函数关系。研究发现,乳酸菌含量、枯草芽孢杆菌含量和酵母菌含量对p H、DMR和还原糖含量有显著的一次和二次的影响(P0.05);经过响应面优化,当乳酸菌添加量为5.50×106cfu·g-1,枯草芽孢杆菌添加量为1.08×107 cfu·g-1,酵母菌添加量为6.08×105 cfu·g-1,p H、DMR和还原糖含量指标最优,分别为5.01、91.8%和1.69%。通过研究乳酸菌、枯草芽孢杆菌和酵母菌对不同饲料原料发酵参数的影响,确定在50%含水量条件下,发酵豆粕最佳菌种配比乳酸菌:枯草芽孢杆菌:酵母菌=5:3:1,发酵棉籽粕最佳添加量:乳酸菌5.50×106 cfu·g-1,枯草芽孢杆菌添加量为1.08×107 cfu·g-1,酵母菌添加量为6.08×105 cfu·g-1。
[Abstract]:In this study, corn, soybean meal and cottonseed meal were used as the research objects. The changes of sensory index, dry matter recovery rate (DMRs) and reducing sugar content were analyzed by solid fermentation method. The fermentation parameters of different feed materials were summarized and the models for screening the combinations of different strains were discussed in order to provide a theoretical basis for the scientific production of fermented feed. In this experiment, the fermentation parameters (strain, moisture) of different feed materials were studied. It was found that the water content significantly affected the time of pH stability of raw material and the number of probiotics after fermentation (P0.05), and the same water content of raw material. The time needed to achieve pH stability: when the soybean meal of corn cottonseed meal and soybean meal stabilized, the quantity of probiotics remained: cotton seed meal soybean meal corn, the color and smell of the three raw materials showed corresponding characteristics after fermentation. And the viscosity strength is in turn: cottonseed meal soybean meal corn. The suitable water content of corn fermented by lactic acid bacteria, yeasts and Bacillus subtilis was 50%, while lactic acid bacteria, Bacillus subtilis and Bacillus subtilis fermented soybean meal and cottonseed meal respectively. The suitable water content of soybean meal and cottonseed meal fermented by yeast is 60. The optimum combination of lactic acid bacteria, yeast and Bacillus subtilis was selected by orthogonal experiment. Three strains were fermented with different amounts of three strains by orthogonal design. The pH of soybean meal after fermentation was determined. The dry matter recovery rate was determined by dry matter recovery DMRs and the content of reducing sugar was determined. The results showed that: in the same fermentation time, The lower ratio of probiotics after fermentation of soybean meal was lactic acid bacteria: Bacillus subtilis: yeast 3: 4: 1; the highest ratio of probiotic bacteria after fermentation of DMR was lactic acid bacteria: Bacillus subtilis: yeast 2: 32: 2; the reducing sugar content after fermentation was 2: 3: 2; the highest ratio of probiotic bacteria after fermentation was lactic acid bacteria: Bacillus subtilis: Saccharomyces cerevisiae 2: 32: 1. The highest proportion of probiotics was lactic acid bacteria: Bacillus subtilis: yeast 5: 3: 1. When the ratio of Bacillus subtilis to yeast is 5:3:1, the ratio of Bacillus subtilis to yeast is 5.26% DMR92.655.The content of reducing sugar is 6.52, and the comprehensive evaluation value is the best. The optimum proportion of soybean meal fermented by probiotics was lactic acid bacteria: Bacillus subtilis: yeast 5: 3: 1. The optimum content of lactic acid bacteria, yeast and Bacillus subtilis in fermented cottonseed meal was selected by response surface. The center point was determined by single factor test, and the step length was calculated. The response surface test was designed with the dosage of lactic acid bacteria 4.5 脳 106 cfu g-1, Bacillus subtilis 9.0 脳 106 cfu g -1 and yeast 5.50 脳 10 6 cfu g -1 respectively. The relationship between strain addition and pH, dry matter recovery and reducing sugar content was studied. It was found that the contents of lactic acid bacteria, Bacillus subtilis and yeast had significant effects on the content of pHG DMR and reducing sugar (P0.05), and were optimized by response surface. When the dosage of lactic acid bacteria was 5.50 脳 106cfu g-1, the addition amount of Bacillus subtilis was 1.08 脳 10 ~ 7 cfu g ~ (-1), the addition amount of yeast was 6.08 脳 10 ~ 5 cfu g ~ (-1) cfu / g ~ (-1) and the optimum indexes of reducing sugar content were 5.01 cfu / g ~ (-1) and 1.69 脳 10 ~ (-1) cfu / g ~ (-1), respectively. The effects of lactic acid bacteria, Bacillus subtilis and yeast on the fermentation parameters of different feed materials were studied. The optimum proportion of lactic acid bacteria for fermented soybean meal was Bacillus subtilis: yeast 5: 3: 1. The optimum addition amount of fermented cottonseed meal was 5.50 脳 10 ~ 6 cfu g ~ (-1) for lactic acid bacteria, 1.08 脳 10 ~ 7 cfu g ~ (-1) for Bacillus subtilis and 6.08 脳 10 ~ 5 cfu g ~ (-1) for yeast.
【学位授予单位】：山东农业大学
【学位级别】：硕士
【学位授予年份】：2015
【分类号】：S816

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