微生物固态发酵法提升冷榨菜籽饼粕营养价值的研究

为了得到高品质的饲用菜籽饼粕,利用混合菌种(白地霉:产朊假丝酵母:植物乳杆菌=2:1:2,接种量8%)作为发酵菌株,采用固态发酵方式处理冷榨菜籽饼粕。对发酵温度、时间、pH、水料比进行单因素实验和正交实验优化,结果表明,当水料比为2.2:1,培养基用水pH为2时,在34℃发酵64h,菜籽饼粕中硫甙降解率达77.29%,体外消化率提升率高达99.91%,其营养价值得到明显提高。

Improving the nutritive value of cold-pressed rapeseed cake with microbes under solid-state formation

In order to obtain high-quality forage rapeseed meal,the cold-pressed rapeseed meal was fermented by mixed strains with a proportion of Geotrichum candidum,Candida mycoderma and Lactobacillus plantarum being 2:1:2 and an inoculum of 8% under solid-state formation.And formation temperature,time,pH and water/dry mass were analyzed by single-factor and orthogonal experiments.Results showed that when the fermentation was conducted at 34 ℃ for 64 h,with water/dry mass 2.2:1 and pH of medium water being 2,the degradation rate of glucosinolate in rapeseed meal can be up to 77.29% and the in vitro CP digestibility was raised by 99.91%.So the nutritive value of cold-pressed rapeseed meal was apparently improved.