中国畜牧杂志2018，Vol.54Issue(5)：102-107,6.DOI:10.19556/j.0258-7033.2018-05-102
酿酒酵母制备固态发酵饲料的参数优化及品质评价
Parameters Optimization and Quality Evaluation of Solid-state Fermented Feed Prepared by Saccharomyces cerevisiae
摘要
Abstract
The aim of this study was to determine the suitable parameters for preparing the fermented feed by Saccharomyces cerevisiae Yn and its nutritional quality after fermentation.Single factor analysis was performed to optimize the addition content of saccharifying enzyme,inoculation amount,the ratio of raw material to water and the fermentation temperature by using the yeast viable number as metrics.Further,the optimal parameters were studied by the response surface design.Meanwhile,the nutrient quality of fermented feed was evaluated under the optimal solid-state fermentation conditions.The results showed that the optimum fermentation conditions were as follows:50％ of corn flour and 20％ of soybean meal,220 U/g of saccharifying enzyme,1.4％ of inoculation amount and a material to water ration of 1∶0.8.Under these conditions,the concentrations of crude protein,total phenolics,vitamin B2 and low molecular-weight peptides were increased (P＜0.05) after fermentation,whereas the crude fat content was decreased (P＜0.05).The total yeast viable number could reach 1.30× 1010 CFU/g (dry weight) after fermentation.Our result may suggest a good application prospect of the optimal fermented conditions in feed fermentation.关键词
发酵饲料/酿酒酵母/参数/营养品质Key words
Fermented feed/Saccharomyces cerevisiae/Parameters/Nutritional quality分类
资源环境引用本文复制引用
孙宏,李园成,吴逸飞,沈琦,姚晓红,汤江武,王新..酿酒酵母制备固态发酵饲料的参数优化及品质评价[J].中国畜牧杂志,2018,54(5):102-107,6.基金项目
浙江省科技专项项目(2016C26001) （2016C26001）
国家科技支撑计划(2013BAD10B02-03) （2013BAD10B02-03）
