本文選題：發(fā)酵 + 水分�。� 參考：《山東農(nóng)業(yè)大學(xué)》2015年碩士論文

【摘要】：本研究以玉米、豆粕和棉籽粕為研究對象,采用固體發(fā)酵的方法,通過分析發(fā)酵后飼料原料的感官指標(biāo)、p H、干物質(zhì)回收率(DMR)和還原糖含量等指標(biāo)的變化規(guī)律,歸納總結(jié)出不同飼料原料的發(fā)酵參數(shù)并探討篩選不同菌種配比組合的模型,為發(fā)酵飼料的科學(xué)生產(chǎn)提供理論依據(jù)。本試驗(yàn)通過研究不同飼料原料的發(fā)酵參數(shù)(菌種、水分),發(fā)現(xiàn)含水量顯著影響原料p H達(dá)到穩(wěn)定的時間和發(fā)酵后益生菌數(shù)(P0.05),相同含水量的原料,達(dá)到p H穩(wěn)定所需的時間:玉米棉籽粕豆粕,p H穩(wěn)定時,益生菌存留數(shù)量:棉籽粕豆粕玉米,三種原料發(fā)酵后顏色和氣味各呈現(xiàn)相應(yīng)的特性,而粘度強(qiáng)度依次為:棉籽粕豆粕玉米。確定了在本試驗(yàn)條件下,乳酸菌、酵母菌、枯草芽孢桿菌分別發(fā)酵玉米,適合的含水量為50%;乳酸菌、枯草芽孢桿菌分別發(fā)酵豆粕和棉籽粕,適合的含水量為60%;酵母菌發(fā)酵豆粕和棉籽粕,適合的含水量為50%。采用正交試驗(yàn)固態(tài)發(fā)酵豆粕,篩選乳酸菌、酵母菌和枯草芽孢桿菌最佳組合配比。以三個菌種不同添加量進(jìn)行正交設(shè)計,35~37°C發(fā)酵,測定發(fā)酵后豆粕的p H、干物質(zhì)回收率(dry matter recovery,DMR)和還原糖含量。結(jié)果表明:在相同的發(fā)酵時間內(nèi),豆粕發(fā)酵后p H較低的益生菌配比組合為乳酸菌:枯草芽孢桿菌:酵母菌=3:4:1;發(fā)酵后DMR最高的益生菌組合配比為乳酸菌:枯草芽孢桿菌:酵母菌=2:3:2;發(fā)酵后還原糖含量最高的益生菌組合配比為乳酸菌:枯草芽孢桿菌:酵母菌=5:3:1。在乳酸菌,枯草芽孢桿菌和酵母菌比例為5:3:1時,p H=5.26,DMR=92.65%,還原糖含量為6.52%,綜合評價值最好。本實(shí)驗(yàn)條件下,益生菌發(fā)酵豆粕的最佳配比為乳酸菌:枯草芽孢桿菌:酵母菌=5:3:1。采用響應(yīng)面優(yōu)選發(fā)酵棉籽粕最佳乳酸菌、酵母菌和枯草芽孢桿菌含量,通過單因素試驗(yàn)確定中心點(diǎn),計算步長,以乳酸菌添加量(4.5×106~5.5×106 cfu·g-1)、枯草芽孢桿菌添加量(9.0×106~1.1×107 cfu·g-1)和酵母菌添加量(5.50×106~7.0×106 cfu·g-1)做響應(yīng)面試驗(yàn)設(shè)計,研究菌種添加量和p H、干物質(zhì)回收率(DMR)、還原糖含量的函數(shù)關(guān)系。研究發(fā)現(xiàn),乳酸菌含量、枯草芽孢桿菌含量和酵母菌含量對p H、DMR和還原糖含量有顯著的一次和二次的影響(P0.05);經(jīng)過響應(yīng)面優(yōu)化,當(dāng)乳酸菌添加量為5.50×106cfu·g-1,枯草芽孢桿菌添加量為1.08×107 cfu·g-1,酵母菌添加量為6.08×105 cfu·g-1,p H、DMR和還原糖含量指標(biāo)最優(yōu),分別為5.01、91.8%和1.69%。通過研究乳酸菌、枯草芽孢桿菌和酵母菌對不同飼料原料發(fā)酵參數(shù)的影響,確定在50%含水量條件下,發(fā)酵豆粕最佳菌種配比乳酸菌:枯草芽孢桿菌:酵母菌=5:3:1,發(fā)酵棉籽粕最佳添加量:乳酸菌5.50×106 cfu·g-1,枯草芽孢桿菌添加量為1.08×107 cfu·g-1,酵母菌添加量為6.08×105 cfu·g-1。
[Abstract]:In this study, corn, soybean meal and cottonseed meal were used as the research objects. The changes of sensory index, dry matter recovery rate (DMRs) and reducing sugar content were analyzed by solid fermentation method. The fermentation parameters of different feed materials were summarized and the models for screening the combinations of different strains were discussed in order to provide a theoretical basis for the scientific production of fermented feed. In this experiment, the fermentation parameters (strain, moisture) of different feed materials were studied. It was found that the water content significantly affected the time of pH stability of raw material and the number of probiotics after fermentation (P0.05), and the same water content of raw material. The time needed to achieve pH stability: when the soybean meal of corn cottonseed meal and soybean meal stabilized, the quantity of probiotics remained: cotton seed meal soybean meal corn, the color and smell of the three raw materials showed corresponding characteristics after fermentation. And the viscosity strength is in turn: cottonseed meal soybean meal corn. The suitable water content of corn fermented by lactic acid bacteria, yeasts and Bacillus subtilis was 50%, while lactic acid bacteria, Bacillus subtilis and Bacillus subtilis fermented soybean meal and cottonseed meal respectively. The suitable water content of soybean meal and cottonseed meal fermented by yeast is 60. The optimum combination of lactic acid bacteria, yeast and Bacillus subtilis was selected by orthogonal experiment. Three strains were fermented with different amounts of three strains by orthogonal design. The pH of soybean meal after fermentation was determined. The dry matter recovery rate was determined by dry matter recovery DMRs and the content of reducing sugar was determined. The results showed that: in the same fermentation time, The lower ratio of probiotics after fermentation of soybean meal was lactic acid bacteria: Bacillus subtilis: yeast 3: 4: 1; the highest ratio of probiotic bacteria after fermentation of DMR was lactic acid bacteria: Bacillus subtilis: yeast 2: 32: 2; the reducing sugar content after fermentation was 2: 3: 2; the highest ratio of probiotic bacteria after fermentation was lactic acid bacteria: Bacillus subtilis: Saccharomyces cerevisiae 2: 32: 1. The highest proportion of probiotics was lactic acid bacteria: Bacillus subtilis: yeast 5: 3: 1. When the ratio of Bacillus subtilis to yeast is 5:3:1, the ratio of Bacillus subtilis to yeast is 5.26% DMR92.655.The content of reducing sugar is 6.52, and the comprehensive evaluation value is the best. The optimum proportion of soybean meal fermented by probiotics was lactic acid bacteria: Bacillus subtilis: yeast 5: 3: 1. The optimum content of lactic acid bacteria, yeast and Bacillus subtilis in fermented cottonseed meal was selected by response surface. The center point was determined by single factor test, and the step length was calculated. The response surface test was designed with the dosage of lactic acid bacteria 4.5 脳 106 cfu g-1, Bacillus subtilis 9.0 脳 106 cfu g -1 and yeast 5.50 脳 10 6 cfu g -1 respectively. The relationship between strain addition and pH, dry matter recovery and reducing sugar content was studied. It was found that the contents of lactic acid bacteria, Bacillus subtilis and yeast had significant effects on the content of pHG DMR and reducing sugar (P0.05), and were optimized by response surface. When the dosage of lactic acid bacteria was 5.50 脳 106cfu g-1, the addition amount of Bacillus subtilis was 1.08 脳 10 ~ 7 cfu g ~ (-1), the addition amount of yeast was 6.08 脳 10 ~ 5 cfu g ~ (-1) cfu / g ~ (-1) and the optimum indexes of reducing sugar content were 5.01 cfu / g ~ (-1) and 1.69 脳 10 ~ (-1) cfu / g ~ (-1), respectively. The effects of lactic acid bacteria, Bacillus subtilis and yeast on the fermentation parameters of different feed materials were studied. The optimum proportion of lactic acid bacteria for fermented soybean meal was Bacillus subtilis: yeast 5: 3: 1. The optimum addition amount of fermented cottonseed meal was 5.50 脳 10 ~ 6 cfu g ~ (-1) for lactic acid bacteria, 1.08 脳 10 ~ 7 cfu g ~ (-1) for Bacillus subtilis and 6.08 脳 10 ~ 5 cfu g ~ (-1) for yeast.
【學(xué)位授予單位】：山東農(nóng)業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2015
【分類號】：S816

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本文編號：1870506