| 李冰
贾鸿震
皮尔·穆罕默德·阿卜杜勒于长青
武刚
张晓雪
魏文慧
刘小波
马忠仁
丁功涛.啤酒酵母和乳酸菌发酵棕榈粕渣饲料制备工艺的响应面优化[J].中国油脂,2020,45(3):126~134.[LI Bing
JIA Hongzhen
PEER Mohamed Abdul YU Changqing
WU Gang
ZHANG Xiaoxue
WEI Wenhui
LIU Xiaobo
MA Zhongren
DING Gongtao.Response surface optimization of preparing palm residues feed by fermention with Saccharomyces cerevisiae and Lactobacillus[J].China Oils and Fats,2020,45(3):126~134.] |
| 啤酒酵母和乳酸菌发酵棕榈粕渣饲料制备工艺的响应面优化 |
| Response surface optimization of preparing palm residues feed by fermention with Saccharomyces cerevisiae and Lactobacillus |
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| DOI：10.12166/j.zgyz.1003-7969/2020.03.026 |
| 中文关键词: 啤酒酵母 乳酸菌 棕榈粕渣 饲料发酵 响应面法 |
| 英文关键词:Saccharomyces cerevisiae Lactobacillus palm residues feed fermentation response surface methodology |
| 基金项目:科技部科技伙伴计划资助（KY201501005）；甘肃省国际科技合作计划项目 (1604WKCA001)；2017年陇原青年创新创业人才(团队)项目(甘组通字〔2017〕121号) |
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| 中文摘要: |
| 通过单因素实验和响应面法对啤酒酵母和乳酸菌发酵棕榈粕渣饲料制备工艺进行研究。结果表明：基料制备最佳发酵条件为发酵时间5 d、棕榈仁渣目数70 目、菌料比1∶ 103、发酵温度30 ℃、含水量36%，该条件下基料中总菌落数为7.20×1010 个/g；发酵产物最佳发酵条件为发酵温度30 ℃、棕榈果渣与空果串配比1∶ 2、棕榈果渣及空果粉碎长度4 cm、配料比1∶ 10（基料与棕榈果渣和空果串质量比）、含水量35%、发酵时间36 d，该条件下发酵产物营养成分OD值为0.966。对发酵饲料主要成分进行分析，其粗蛋白、粗脂肪、粗纤维、粗灰分、钙、磷、含水量分别为7.20%、761%、26.20%、5.20%、0.38%、0.26%、16.20%，总菌落数为9.0×107 个/g。该发酵方法工艺简单，具有良好的工业化生产前景。 |
| 英文摘要: |
| The single-factor experiment and response surface methodology were used to study the fermentation technology of preparing palm residues feed with Saccharomyces cerevisiae and Lactobacillus. The results showed that the optimal fermentation conditions for the preparation of base material were obtained as follows: fermentation time 5 d, palm kernel residues 70 meshes, ratio of bacterial to material 1∶ 103, fermentation temperature 30 ℃ and water content 36%. Under the optimal conditions, the total number of colonies in the base material was 7.20×1010 colonies/g. The optimal fermentation conditions of the fermentation products were obtained as follows: fermentation temperature 30 ℃, ratio of palm fruit residues to empty fruit bunches 1∶ 2, crushing length of palm funit residues and empty fruit bunches 4 cm, ratio of base material mass to the total mass of palm fruit residues and empty fruit bunches 1∶ 10, water content 35% and fermentation time 36 d. Under the optimal conditions, the OD value of the nutrient in the fermentation product was 0966. The crude protein, crude fat, crude fiber, crude ash, calcium, phosphorus and water contents in the fermentation product were 720%, 761%, 26.20%, 5.20%, 0.38%, 0.26% and 16.20% respectively, and the total number of colonies was 9.0×107 colonies/g.The fermentation method was simple and had good prospects for industrial production. |
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