CAJ | 학술논문

研究了自制发酵袋移动发酵白玉菇菌糠,并对其发酵过程进行分析. 结果表明,只添加乳酸菌剂发酵白玉菇菌糠,乳酸菌利用无氮浸出物转化乳酸,白玉菇菌糠pH下降;在发酵第10天,发酵效果达到最佳,乳酸菌达到5.12×107个/mL,乳酸含量0.48%,出现了浓厚的酸香味,发酵物料湿润、无霉变、无结块,适合饲喂畜禽.发酵10 d后,产生杂酸、霉变,乳酸菌大量死亡,发酵物料颜色变黑、结块,不再适合饲喂,发酵过程中菌糠pH一直降低,到pH 4.0后趋于平衡.白玉菇菌糠发酵过程中无氮浸出物、粗纤维含量有所下降,粗蛋白质含量升高,其他指标变化不明显.
연구료자제발효대이동발효백옥고균강,병대기발효과정진행분석. 결과표명,지첨가유산균제발효백옥고균강,유산균이용무담침출물전화유산,백옥고균강pH하강;재발효제10천,발효효과체도최가,유산균체도5.12×107개/mL,유산함량0.48%,출현료농후적산향미,발효물료습윤、무매변、무결괴,괄합사위축금.발효10 d후,산생잡산、매변,유산균대량사망,발효물료안색변흑、결괴,불재괄합사위,발효과정중균강pH일직강저,도pH 4.0후추우평형.백옥고균강발효과정중무담침출물、조섬유함량유소하강,조단백질함량승고,기타지표변화불명현.
Self-made bag mobile fermentation on spent white Hypsizygus marmoreus substrate and analysis of fermentation process were studied. The results indicated that just lactic acid bacteria was added during the fermentation, the nitrogen free extract was turned into lactic acid and the pH decreased. At the 10th day, the fermentation effect achieve to the best, the number of lactic acid bacteria increased to 5.12 ×107 per/mL and the content of lactic acid was 0.48%. At this time, the fermentation materials was suitable for feeding livestock and poultry as it was moist, no mildew, no agglomeration, and has strong acid flavor. But after 10th day, mix acid and mildew appeared, a lot of lactic acid bacteria death, and the fermenta-tion material turn black and caking, the fermentation materials was not suitable for feeding at this point. During the fermen-tation process, pH value decreases continuously until to 4.0, the pH was stabilizing. During the fermentation of white Hyp-sizygus marmoreus substrate, the content of nitrogen free extract and crude fiber decreased, the crude protein content in-creased, while other indexes were not obvious.