本文選題：酵母菌　切入點(diǎn)：固態(tài)發(fā)酵　出處：《內(nèi)蒙古農(nóng)業(yè)大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

【摘要】：本試驗(yàn)選取3株酵母菌(熱帶假絲酵母R1、釀酒酵母N2和產(chǎn)朊假絲酵母C3),以單因素優(yōu)化試驗(yàn)為基礎(chǔ),利用固態(tài)發(fā)酵方式分別對其進(jìn)行生物活性測定,確定最佳發(fā)酵時間、最佳接種量及最佳料水比,篩選出較為經(jīng)濟(jì)適用且利用率高的固態(tài)培養(yǎng)物,確定其最佳添加比例。通過L9(34)正交試驗(yàn)進(jìn)行較為系統(tǒng)的優(yōu)化研究,最終確定3株酵母菌生長的最適發(fā)酵條件和最佳培養(yǎng)基,以期獲得高產(chǎn)活性酵母菌微生態(tài)制劑的制備工藝。同時對研究的產(chǎn)品進(jìn)行動物生產(chǎn)實(shí)踐應(yīng)用,對其飼喂效果進(jìn)行驗(yàn)證。試驗(yàn)結(jié)果如下:(1)在發(fā)酵溫度為30℃、自然pH條件下,菌株R1最佳發(fā)酵時間為48h、接種量為11%、料水比為1:0.75;菌株N2最佳發(fā)酵時間為72h、接種量為7%、料水比為1:1.25;菌株C3最佳發(fā)酵時間為48h、接種量為11%、料水比為1:1.25。(2)菌株R1、N2、C3固態(tài)發(fā)酵培養(yǎng)基的最佳碳源種類為甘油,最佳氮源種類為尿素;菌株R1最佳固態(tài)發(fā)酵培養(yǎng)基配方為麩皮與甘油(g)8.5:1.5、尿素0.5%;菌株N2最佳固態(tài)發(fā)酵培養(yǎng)基配方為麩皮與甘油(g)9:1、尿素0.5%、磷酸二氫鉀0.2%;菌株C3最佳固態(tài)發(fā)酵培養(yǎng)基配方為麩皮與甘油(g)8.5:1.5、尿素0.5%、磷酸二氫鉀0.4%。在優(yōu)化后的最佳發(fā)酵條件及培養(yǎng)基配方下進(jìn)行固態(tài)發(fā)酵,菌株R1的活菌數(shù)可達(dá)32.94× 108個/g,比優(yōu)化前提高2.26倍;菌株N2的活菌數(shù)可達(dá)8.60×108個/g,比優(yōu)化前提高了 6.32倍;菌株C3的活菌數(shù)可達(dá)2.66× 108個/g,比優(yōu)化前提高了 1.09倍。(3)日糧中添加復(fù)合酵母菌制劑可以有效提高肉羊的整體生產(chǎn)性能,兩個時間段內(nèi)試驗(yàn)肉羊的平均日增重分別為164.89g/d、236.45g/d。與對照組相比,肉羊平均日增重提高了 48.19%,料重比降低了 39.01%。
[Abstract]:Three yeast strains (Candida tropicalis R1, Saccharomyces cerevisiae N2 and Candida prion C3N) were selected in this experiment. Based on the single factor optimization experiment, the bioactivity of the yeast was determined by solid state fermentation, and the optimum fermentation time was determined. The optimum inoculation amount and the best ratio of material to water were used to select the more economical and high utilization ratio of solid state culture, and the optimum proportion of solid culture was determined. The optimization was studied systematically by means of L9 / 34) orthogonal test. Finally, the optimum fermentation conditions and culture medium for the growth of three yeast strains were determined, in order to obtain the preparation process of microecological preparation of yeast with high yield and activity. At the same time, the animal production and application of the studied products were carried out. The results of the experiment are as follows: the fermentation temperature is 30 鈩，

本文編號：1617228