CAJ | 학술논문

为有效利用紫花苜蓿Medicago sativa深加工工业所得的浆汁和草渣,对紫花苜蓿浆汁和草渣的发酵进行了初步研究.研究发现苜蓿浆汁发酵较草渣发酵更容易.适当添加葡萄糖和发酵汁可以促进发酵,但添加葡萄糖质量分数超过2%后,促进作用并不明显,添加浆汁和草渣发酵的葡萄糖的最适宜质量分数分别为1%和2%.适当提高发酵温度可以加速发酵,过高和过低的温度均不利于发酵的顺利进行,研究中最适宜的发酵温度为35 ℃.在试验所选取的3个不同发育时期(分枝期、开花期和结荚期)的发酵原料中,结荚期苜蓿的发酵效果最好.
위유효이용자화목숙Medicago sativa심가공공업소득적장즙화초사,대자화목숙장즙화초사적발효진행료초보연구.연구발현목숙장즙발효교초사발효경용역.괄당첨가포도당화발효즙가이촉진발효,단첨가포도당질량분수초과2%후,촉진작용병불명현,첨가장즙화초사발효적포도당적최괄의질량분수분별위1%화2%.괄당제고발효온도가이가속발효,과고화과저적온도균불리우발효적순리진행,연구중최괄의적발효온도위35 ℃.재시험소선취적3개불동발육시기(분지기、개화기화결협기)적발효원료중,결협기목숙적발효효과최호.
In order to utilize the debris and juice from alfalfa deep processing, their fermentation condition was studied. The results showed that it was easier for juice fermentation than debris; the fermentation could be accelerated by adding glucose and fermentation juice. But if the glucose concentration was higher than 2%, it had no obvious effect. The optimum concentration for juice and debris fermentation was 1% and 2% respectively. Increase of the temperature could improve fermentation, and the most suitable fermentation temperature was 35 ℃. For the 3 developmental stages (branching stage, blooming stage and pod-bearing stage) of alfalfa for fermentation, pod-bearing stage was the best.