三种益生菌发酵剂固态发酵对豆粕营养品质的影响

采用三种益生菌发酵剂固态发酵豆粕，通过测定发酵豆粕的感官品质、pH值、有益微生物含量、营养指标及卫生指标，比较三种益生菌发酵剂对豆粕品质的影响，以期筛选出适宜豆粕发酵的最优益生菌发酵剂。结果表明，益生菌发酵剂A和C对发酵豆粕的感官性状影响不大，三种益生菌发酵剂均能够显著降低发酵豆粕的pH值、大肠杆菌（Escherichia coli）和霉菌数量（P＜0.05），显著提高有益微生物数量、粗蛋白、酸溶蛋白、总酸和有机酸含量（P＜0.05）。三种益生菌中以益生菌发酵剂A和益生菌发酵剂C效果即乳酸菌和酵母菌固态发酵豆粕效果较好，结合成本考虑优先选择益生菌发酵剂C。

Effects of solid-state fermentation of three probiotic fermentation starters on the nutritional quality of soybean meal

Soybean meal was produced with solid-state fermentation by three kinds of probiotic fermentation starters. The sensory quality, pH, beneficial microorganisms, nutritional index and hygienic index of fermented soybean meal were detected, and the effects of three probiotic fermentation on soybean meal quality were compared, to screen the optimal fermentation starter for soybean meal fermentation. The results showed that the probiotic fermentation starters A and C had little effect on the sensory properties of fermented soybean meal. The three probiotic fermentation starters could significantly reduce the pH value, numbers of Escherichia coli and mold (P＜0.05), and significantly increased the number of beneficial microorganisms, crude protein, acid-soluble protein, total acid and organic acid content (P＜0.05). Among the three tested probiotic fermentation starters, the effect of the starters A and C (lactic acid bacteria and yeast) with solid-state fermentation on soybean meal fermentation was preferred. In view of the cost, probiotic fermentation starter C was preferred.