本文選題：豆粕 + 蛋白質(zhì)水解度��； 參考：《飼料工業(yè)》2017年16期

【摘要】：文章旨在介紹一種高水解度豆粕蛋白飼料的制備過(guò)程。高蛋白質(zhì)水解度的豆粕發(fā)酵飼料是消除豆粕中蛋白質(zhì)類抗?fàn)I養(yǎng)因子和提高蛋白質(zhì)利用率的重要基礎(chǔ),但不同微生物對(duì)豆粕蛋白質(zhì)有不同的水解能力,且單菌發(fā)酵能力普遍較低,多菌種分段固態(tài)發(fā)酵是一種提高豆粕蛋白質(zhì)水解度的可行策略。研究結(jié)果顯示,用枯草芽孢桿菌F-11-06進(jìn)行前期發(fā)酵(33℃、69 h),然后用黑曲霉F-11-08和酵母菌F-11-12進(jìn)行后期發(fā)酵(25℃、28 h),可將豆粕蛋白質(zhì)的水解度提高到22.3%,其分別是單純枯草芽孢桿菌F-11-06(60 h、33℃)發(fā)酵的6.8倍,黑曲霉F-11-08和酵母菌F-11-12(60 h、25℃)發(fā)酵的3.3倍,達(dá)到了高蛋白質(zhì)水解度豆粕飼料制備的目的。
[Abstract]:The purpose of this paper is to introduce the preparation process of high hydrolysis soybean meal protein feed. Soybean meal fermentation feed with high degree of protein hydrolysis is an important basis for eliminating protein anti-nutritional factors and improving protein utilization rate, but different microorganisms have different hydrolysis ability to soybean meal protein, and the fermentation ability of single bacteria is generally low. Multi-strain solid-state fermentation is a feasible strategy to improve the degree of protein hydrolysis of soybean meal. The results of the study show that Using Bacillus subtilis F-11-06 to ferment at 33 鈩，

本文編號(hào)：1819413