| 朱少华,曲 露,李小定，等.菜籽粕固态分步发酵的工艺研究[J].中国油脂,2014,39(7):.[ZHU Shaohua,QU Lu,LI Xiaoding，etc.Two-step solid fermentation process of rapeseed meal[J].China Oils and Fats,2014,39(7):.] |
| 菜籽粕固态分步发酵的工艺研究 |
| Two-step solid fermentation process of rapeseed meal |
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| DOI： |
| 中文关键词: 菜籽粕 脱毒 分步发酵 |
| 英文关键词:rapeseed meal detoxification two-step fermentation |
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| 摘要点击次数: 839 |
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| 中文摘要: |
| 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。 |
| 英文摘要: |
| In order to improve the forage nutritional value of rapeseed meal，the two-step solid fermentation technology was employed to treat rapeseed meal，and the process parameters were optimized by orthogonal experiment. Three strains were screened out from eight microbial strains for aerobic fermentation. The optimal process parameters of aerobic fermentation were obtained as follows：ratio of Saccharomyces cerevisiae to Lactobacillus to Bacillus subtilis 2∶1∶1，inoculation dosage 1.5%，fermentation temperature 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 fermentation 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 glucosinolates，ITC，OZT，crude fiber and phytic acid were 48.19%，26.92%，92.86%，1.35% and 14.73% respectively；tannin content increased slightly. |
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