摘要
以枯草芽孢杆菌、酵母菌混菌和枯草芽孢杆菌、乳酸菌混菌发酵生豆粕,研究表明,酵母菌及乳酸菌对枯草芽孢杆菌降解抗原蛋白的能力均具有较强的抑制作用。以枯草芽孢杆菌好氧发酵作为前发酵,乳酸菌及酵母菌厌氧发酵作为后发酵对生豆粕进行两步发酵,结果表明:前发酵时间对豆粕中抗原蛋白的降解影响最大,后发酵温度其次,前发酵温度影响最小;当前发酵温度为35℃,前发酵时间为48 h,后发酵温度42℃,后发酵时间32 h,豆粕中两种主要抗原蛋白的残留量仅0.15%。
The bacteria mixtures of Bacillus subtilis combine with yeast and Bacillus subtilis combine with lactic acid bacteria were used to fermenting soybean meal, and the mixed fermentation results indicated that the ability of Bacillus subtilis degradation antigen protein had been strongly inhibited by the yeast and lactic acid bacteria. Aerobic fermentation with Bacillus subtilis was as a pre-fermentation, anaerobic fermentation of lactic acid bacteria and yeast was as a post-fermentation, one two-step fermentation method was designed to soybean meal fermentation. And the two-step fermentation results indicated that the greatest impact on degradation of antigenic proteins was the pre-fermentation time, followed by the post-fermentation temperature, and the pre-fermentation temperature had a minor affect. The research results also illuminated that when the pre-fermentation temperature was 35 ℃, time was 48h, and the post-fermentation temperature was 42 ℃, time was 32 h, the two main antigenic proteins residue in soybean meal was only 0.15%.
出处
《饲料工业》
北大核心
2011年第3期22-25,共4页
Feed Industry
