【摘要】：本文研究了發(fā)酵和酶解對玉米秸稈的影響并優(yōu)化得到最佳工藝參數(shù),以粗蛋白含量、粗纖維降解率、NDF降解率、ADF降解率、半纖維素降解率、纖維素降解率、木質(zhì)素降解率、總酸含量、總糖和還原糖含量為考察指標(biāo),研究比較多菌發(fā)酵、單獨(dú)酶解以及菌酶結(jié)合處理對玉米秸稈飼用品質(zhì)的改善情況。以玉米秸稈粗蛋白含量為評價指標(biāo),通過單因素試驗(yàn)考察了發(fā)酵時間、發(fā)酵溫度、酵母和乳酸菌接種量對玉米秸稈發(fā)酵后粗蛋白含量變化的影響,并在單因素基礎(chǔ)上通過響應(yīng)面試驗(yàn)優(yōu)化了玉米秸稈發(fā)酵工藝參數(shù),確定了玉米秸稈最佳發(fā)酵工藝:即在發(fā)酵時間為9天,發(fā)酵溫度為40℃、接種量為1.5%,在此發(fā)酵條件下玉米秸稈的粗蛋白含量達(dá)到了15.47%左右。以玉米秸稈粗纖維降解率為評價指標(biāo),通過單因素試驗(yàn)考察了pH、酶解溫度、酶解時間和酶濃度對玉米秸稈酶解后粗纖維變化的影響,并在單因素基礎(chǔ)上通過響應(yīng)面試驗(yàn)優(yōu)化了玉米秸稈酶解工藝參數(shù),確定了玉米秸稈最佳發(fā)酶解工藝:即pH為5.0、酶解溫度為55℃、酶解時間60h,酶濃度為50 FPU/g,在此酶解條件下,玉米秸稈粗纖維降解率達(dá)到了45.62%左右。以玉米秸稈粗蛋白含量、粗纖維降解率、總酸含量、總糖和還原糖含量為指標(biāo),考察了發(fā)酵和酶解共同處理對玉米秸稈飼糧化品質(zhì)的影響。結(jié)果表明,當(dāng)纖維素酶和菌類發(fā)酵劑共同處理玉米秸稈時,其粗蛋白含量比對照組提高了近四倍,并且比單獨(dú)酶解作用高13%,比單獨(dú)發(fā)酵提高了5%。玉米秸稈經(jīng)過酶解與發(fā)酵共同處理后粗纖維降解更加顯著,是對照組的5.5倍,降解效果均優(yōu)于單獨(dú)酶解和單獨(dú)菌類發(fā)酵。菌酶共同處理后NDF和ADF降解率分別為25.57±2.67%和21.29±1.37%,降解效果均優(yōu)于單獨(dú)酶解和單獨(dú)菌類發(fā)酵。菌酶共同處理后半纖維素降解率高達(dá)50.61±6.67%,降解效果明顯優(yōu)于單獨(dú)處理。菌酶共同處理后纖維素降解率是對照組的近6倍,達(dá)到13.54±2.65%,均高于雙菌發(fā)酵和單獨(dú)酶解的降解率。菌酶共同處理后木質(zhì)素降解率達(dá)到49.56±6.65%,降解的能力明顯高于雙菌發(fā)酵和單獨(dú)酶解。經(jīng)過酵母和乳酸菌發(fā)酵后,玉米秸稈中總酸含量迅速上升了近一倍,經(jīng)過酶解處理的玉米秸稈的總酸含量也比對照組高出約0.3%左右,而菌酶結(jié)合處理后的玉米秸稈的產(chǎn)酸量明顯高于單獨(dú)發(fā)酵和單獨(dú)酶解作用,與對照組相比提高了一倍。發(fā)酵和酶解共同處理玉米秸稈后,總糖和還原糖含量略有降低,這可能是與乳酸菌利用糖類生長繁殖有關(guān)。
[Abstract]:In this paper, the effects of fermentation and enzymatic hydrolysis on corn straw were studied and the optimum technological parameters were obtained, including crude protein content, crude fiber degradation rate, NDF degradation rate, ADF degradation rate, hemicellulose degradation rate, lignin degradation rate. The contents of total acid, total sugar and reducing sugar were used as indexes to study the improvement of forage quality of corn straw by multi-bacterial fermentation, single enzymatic hydrolysis and bacteria-enzyme binding treatment. The effects of fermentation time, fermentation temperature and inoculation amount of yeast and lactic acid bacteria on the content of crude protein in corn straw were investigated by single factor experiment. On the basis of single factor, the fermentation parameters of corn straw were optimized by response surface test. The optimum fermentation technology was determined: the fermentation time was 9 days, the fermentation temperature was 40 鈩，

本文編號：2373369