CAJ | 학술논문

本试验旨在研究陈香茶菌及枯草芽孢杆菌复合发酵生料豆粕。以酸溶性蛋白含量为主要检测指标，研究陈香茶菌及枯草芽孢杆菌不同培养条件对豆粕固态发酵的影响。结果表明：1）陈香茶菌适宜培养条件为，称取0．5 g陈香茶粉接入装有100 mL马铃薯葡萄糖培养基三角瓶中，28℃静置培养24 h。2）豆粕固态发酵最佳工艺为，10％枯草芽孢杆菌发酵液＋10％陈香茶菌培养液＋10％糖蜜＋10％水＋55％豆粕，在37℃密闭条件下培养3～6 d。通过陈香茶菌及枯草芽孢杆菌复合发酵，能显著改善生料豆粕营养价值，有一定的应用价值。
본시험지재연구진향다균급고초아포간균복합발효생료두박。이산용성단백함량위주요검측지표，연구진향다균급고초아포간균불동배양조건대두박고태발효적영향。결과표명：1）진향다균괄의배양조건위，칭취0．5 g진향다분접입장유100 mL마령서포도당배양기삼각병중，28℃정치배양24 h。2）두박고태발효최가공예위，10％고초아포간균발효액＋10％진향다균배양액＋10％당밀＋10％수＋55％두박，재37℃밀폐조건하배양3～6 d。통과진향다균급고초아포간균복합발효，능현저개선생료두박영양개치，유일정적응용개치。
The study was conducted to investigate the mixed fermentation of soybean meal by the complex flora from crusted tea and Bacillus subtilis. Making the acid soluble protein content as the main index, the different culture conditions of the complex flora from crusted tea and Bacillus subtilis fermentation factors were studied. The research results showed as follows:1) the optimal culture conditions of the complex flora from crusted tea was:0.5 g crusted tea powder into triangle bottle with 100 mL potato dextrose agar was stationarily cultured for 24 h under the condition of 28 ℃. 2) The optimum process for soybean meal by solid state fermentation was:10% Bacillus subtilis fermentation liquid+10% culture liquid of the complex flora from crusted tea+10% mo-lasses+10% water+55% soybean meal, at 37 ℃ under airtight condition cultured for 3 to 6 days. The mixed fermentation by the complex flora from crusted tea and Bacillus subtilis can significantly improve the nutritional value of raw meal and have certain application value.