中国畜牧兽医2017，Vol.44Issue(1)：12-21,10.DOI:10.16431/j.cnki.1671-7236.2017.01.002
枯草芽孢杆菌发酵金樱子的工艺优化
Process Optimization of Bacillus subtilis fermented Rose laevigata michx
摘要
Abstract
The aim of this experiment was to study the optimum process of Rose laevigata michx fermented by Bacillus subtilis .The process of Bacillus subtilis fermented Rose laevigata michx was optimized by test method combining single factor and response surface.The Rosa laevigata michx polysaccharide content was chosen as indexes and the key factors which had greater impact on ferment effect were selected from carbon source,nitrogen source,water content,inoculation amout and fermentation time for further optimize by response surface.The results showed that water content,inoculation amount and fermentation time were the key factors among the five sin-gle factors.When the water content was 53.79%,inoculation amount was 5.74%,fermentation time was 2 days,the average content of Rosa laevigata michx polysaccharide was 15.47% which closed to predicted value (15.36%).Compared with the polysaccharide content in unfermented Rosa laevigata michx ,that of fermented Rosa laevigata michx was increased 47.47%.The fer-mentation process was simple and easy to operate with remarkable fermentation effect,and it could provide theoretical basis for the development of the green feed additive.关键词
枯草芽孢杆菌/金樱子/饲料添加剂/发酵/工艺优化Key words
Bacillus subtilis/Rosa laevigata michx/feed additive/fermentation/process optimiza-tion分类
农业科技引用本文复制引用
武洪志,王芳芳,许灵敏,宋建楼,陈美霞,刁华杰,许丽,刁新平..枯草芽孢杆菌发酵金樱子的工艺优化[J].中国畜牧兽医,2017,44(1):12-21,10.基金项目
国家科技支撑计划 （）
