大连工业大学学报2017，Vol.36Issue(1)：19-22,4.
桑叶的微生态发酵
Micro-ecological fermentation of mulberry leaves
孙琦 1孙庆元 1赵悦 1李本富2
作者信息
- 1. 大连工业大学生物工程学院,辽宁大连 116034
- 2. 大连隆凤祥生态农业科技有限公司,辽宁大连 116030
- 折叠
摘要
Abstract
Solid microbial fermentations for mulberry leaves were conducted with yeast,lactobacillus and bacillus subtilis respectively or mixtures of their two.The strains and fermentation conditions were determined according to the comprehensive evaluation indexes (CEI) for micro-ecological fermentation of mulberry leaves.The fermented mulberry leaves were used in fish feed to examine their effects on fish growth.The results showed that the optimal fermentation conditions were 10％ of inoculation with the equal amount of yeast and lactobacillus,35 ℃,60 h,pH 8,water content of 60％.The descending order of CEI was inoculation amount,water content,time,temperature,pH.The weights and sizes of tested fish increased when the fermented mulberry leaves used in feed,while the feed coefficient index decreased.关键词
微生态/桑叶/发酵Key words
micro-ecological/mulberry/fermentation分类
生物科学引用本文复制引用
孙琦,孙庆元,赵悦,李本富..桑叶的微生态发酵[J].大连工业大学学报,2017,36(1):19-22,4.
