酵母菌单菌固态发酵豆粕的研究

为了选育能够提高豆粕饲用品质的高效菌株,从12株酵母菌中筛选出一株优质酵母菌,以普通生豆粕为原料,通过L25(56)的正交试验,研究其对豆粕中胰蛋白酶抑制因子和小肽含量的影响,并对其发酵条件进行优化.结果表明,最优发酵条件为:6%的接种量,料水比为1:0.9,通气量为45 g/500 mL,在自然pH,30 ℃下发酵48 h;胰蛋白酶抑制因子含量显著下降,降解率达56.2%(42.53～18.63 mg/g),小肽含量提高了4.3倍(1.65%～8.7%).微生物发酵生豆粕能明显降解抗营养因子,从而改善其饲用品质.

Single Strain Yeast Solid- State Fermentation of Soybean Meal

Aiming to improve the feeding quality of soybean meal, a high - efficient yeast strain was selected from 12 yeast strains and was used on ordinary raw soybean meal to study the effect of fermentation on the contents of trypsin in-hibitors (TI) and small peptides of soybean meal. The fermentation conditions were optimized by a L25(56) orthogonal ex-periment. Results show the optimization fermentation conditions are as follows: inoculum size 6.0%, material to liquid ra-tio 1 : 0.9, ventilation capacity 45 g/500 mL, pH nature, fermentation temperature 30 ℃ and fermentation time 48 h. With the fermentation, TI decreases from 42.35 mg/g(d.b. ) to 18.63 mg/g (d.b.), and small peptide content increases from 1.65 % to 8.7 %. The fermentation leads the raw soybean meal becoming into a more nutritive protein feed.