CAJ | 학술논문

为提高菜籽粕的饲用营养价值，采用固态分步发酵技术对其进行处理，并利用正交试验优化工艺参数。从8种微生物菌株中筛选3种菌先进行有氧发酵，优化的工艺参数为：酿酒酵母、乳酸菌、枯草芽孢杆菌配比2：1：1，接种量1．5%，发酵温度36℃，料水比1：1，发酵时间3 d；在有氧发酵的基础上用乳酸菌进行厌氧发酵，优化的工艺参数为：接种量0．5%，33℃下发酵3 d。在优化工艺条件下，得到的发酵菜籽粕中多肽、总酸、粗蛋白的含量分别提高了348．19%、255．28%、7．45%，硫甙、ITC、OZT、粗纤维、植酸分别降解了48．19%、26．92%、92．86%、1．35%、14．73%，单宁含量略有提高。
위제고채자박적사용영양개치，채용고태분보발효기술대기진행처리，병이용정교시험우화공예삼수。종8충미생물균주중사선3충균선진행유양발효，우화적공예삼수위：양주효모、유산균、고초아포간균배비2：1：1，접충량1．5%，발효온도36℃，료수비1：1，발효시간3 d；재유양발효적기출상용유산균진행염양발효，우화적공예삼수위：접충량0．5%，33℃하발효3 d。재우화공예조건하，득도적발효채자박중다태、총산、조단백적함량분별제고료348．19%、255．28%、7．45%，류대、ITC、OZT、조섬유、식산분별강해료48．19%、26．92%、92．86%、1．35%、14．73%，단저함량략유제고。
In order to improve the forage nutritional value of rapeseed meal,the two-step solid fermenta-tion technology was employed to treat rapeseed meal,and the process parameters were optimized by or-thogonal experiment. Three strains were screened out from eight microbial strains for aerobic fermenta-tion. The optimal process parameters of aerobic fermentation were obtained as follows:ratio of Saccharo-myces cerevisiae to Lactobacillus to Bacillus subtilis 2:1:1,inoculation dosage 1. 5%,fermentation tempera-ture 36℃,ratio of material to water 1:1,fermentation time 3 d. Anaerobic fermentation of Lactobacillus was conducted based on the aerobic fermentation,and the optimal process parameters of anaerobic fermen-tation were obtained as follows:inoculation dosage 0 . 5%, fermentation temperature 33℃, fermentation time 3 d. Under these conditions,the contents of peptide,total acid and crude protein in the fermented rapeseed meal improved by 348 . 19%,255 . 28% and 7 . 45% respectively;the degradation rates of glu-cosinolates,ITC, OZT, crude fiber and phytic acid were 48. 19%, 26. 92%, 92. 86%, 1. 35% and 14. 73% respectively;tannin content increased slightly.