CAJ | 학술논문

文章通过比较发酵豆粕中多肽的含量，筛选出发酵豆粕的最适菌种及其比例，并比较了豆粕发酵前后的营养成分变化。结果表明，以枯草芽孢杆菌和米曲霉按2??1比例混合固态发酵豆粕，产物中多肽含量最高；发酵豆粕中多肽、粗蛋白、粗脂肪、钙和磷的含量显著高于发酵前水平，分别提高了1673.1%、27.29%、20.25%、32.50%和61.53%；发酵豆粕的氨基酸总量提高了1.12倍；而粗纤维、粗灰分、胰蛋白酶抑制因子含量显著低于发酵前，分别降低了21.12%、13.58%和83.10%，是一种优质的功能性肽蛋白饲料。
문장통과비교발효두박중다태적함량，사선출발효두박적최괄균충급기비례，병비교료두박발효전후적영양성분변화。결과표명，이고초아포간균화미곡매안2??1비례혼합고태발효두박，산물중다태함량최고；발효두박중다태、조단백、조지방、개화린적함량현저고우발효전수평，분별제고료1673.1%、27.29%、20.25%、32.50%화61.53%；발효두박적안기산총량제고료1.12배；이조섬유、조회분、이단백매억제인자함량현저저우발효전，분별강저료21.12%、13.58%화83.10%，시일충우질적공능성태단백사료。
The study was carried out to screen strain and determine the change of nutritional characteristics of soybean meal fermented with mixed-strains. Results show that the best multi-strains inoculums size ratio of Bacillus subtilis and Aspergillus oryzae was 2??1, while the con-tent of soybean peptide in the product could reach 13.84%. After the fermentation, the contents of soybean peptide, crude protein, crude fat, calcium, and phosphate increased by 1673.1%, 27.29%, 20.25%, 32.50%, and 61.53%,respectively, while there is significant decreasing in crude fibre(21.12%), crude ash(13.58%), and trypsin inhibiter(83.10%). The content of total ami-no acid was 38.33%, it was increased by 1.12 times. The fermentation leads the soybean meal to take place certain extents of decompose and to become a functional peptide protein feed.