【摘要】：文章利用響應(yīng)面法對(duì)毛葉山桐子發(fā)酵飼料的發(fā)酵條件進(jìn)行了優(yōu)化.實(shí)驗(yàn)菌種采用了產(chǎn)朊假絲酵母,實(shí)驗(yàn)材料為毛葉山桐子的脫脂果渣.首先利用單因素實(shí)驗(yàn)對(duì)五個(gè)影響發(fā)酵的指標(biāo)進(jìn)行了研究,然后在單因素的基礎(chǔ)上利用Plackett-Burman實(shí)驗(yàn)設(shè)計(jì)篩選出其中顯著的三個(gè)因子并利用Box-Behnken響應(yīng)面設(shè)計(jì)對(duì)其進(jìn)行優(yōu)化.優(yōu)化后的條件為發(fā)酵溫度30℃,料液比1∶1.2,接種量10.5%,硝酸銨添加量8.8%,發(fā)酵時(shí)間4d.經(jīng)優(yōu)化條件發(fā)酵后,毛葉山桐子脫脂果渣發(fā)酵飼料的粗蛋白由發(fā)酵前的8.49%提升到19.13%,脫脂果渣的營(yíng)養(yǎng)組成變得更加合理.
[Abstract]:The fermentation conditions of Tongzi fermented feed were optimized by response surface method. Candida prion was used in the experiment, and the defatted fruit residue was used in the experiment. Firstly, five factors affecting fermentation were studied by single factor experiment, and then three significant factors were selected by Plackett-Burman experimental design on the basis of single factor and optimized by Box-Behnken response surface design. The optimized conditions were as follows: fermentation temperature 30 鈩，

本文編號(hào)：2256959