多菌種固態(tài)生料仿生發(fā)酵豆粕的研究碩士論文

1、安徽農(nóng)業(yè)大學(xué)碩士學(xué)位論文多菌種固態(tài)生料仿生發(fā)酵豆粕的研究姓名：朱平軍申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：動(dòng)物營養(yǎng)與飼料科學(xué)指導(dǎo)教師：程茂基2011-06II Abstract Transform soybean meal into higher value­added soybean products with microbial fermentation technology is a hot research at home and

2、abroad currently.The foreign industrial products have been formed. However, the domestic industry is still in the early stages in this area. In this study,soybean meal was fermented with Aspergillus niger,Bacillus subtil

3、is, Yeast, and Lactobacillus.Use protease activity and acid soluble protein content of soybean meal as indicators,study the effect of single and mixed microbe fermentation on nutritive value of soybean meal.The best ferm

4、entation condition is found by single and mixed microbe fermentation soybean meal.On this basis, the multi­strain bionic fermented soybean meal on production performance of lactating sows. Experiment 1: Growth curve

5、 of different experimental microbe and determine the inoculation time.The results showed that:Aspergillus niger,Bacillus subtilis,Yeast and Lactobacillus are the most appropriate time to seed liquid culture inoculated wi

6、th 24h. Experiment 2: Effect of different microbe fermentation on the nutritional value of soybean meal. The results showed that different strains of the following optimal fermentation conditions, can improved nutritiona

7、l value of soybean meal. Aspergillus niger: aerobic fermentation, fermentation time 72 h, temperature 30℃, inoculum 4% and water ratio 1:0.9? Bacillus subtilis: aerobic fermentation, fermentation time 60 h, temperature 3

8、0℃, inoculum 3% and water ratio 1:0.9? Yeast: aerobic fermentation, fermentation time 48h, temperature 30℃, 2% inoculum and water ratio 1:0.9? Lactobacillus: anaerobic digestion,fermentation time 72h,temperature 37 ℃, in

9、oculum 2% and water ratio 1:1. Experiment 3: Effect of multi­strain solid state bionic fermentation on the nutritional value of soybean meal. On the basis of experiment 2, the two­stage fermentation pattern as

10、follow: first aerobic fermentation,then anaerobic bionic fermentation. By optimize of multi­strain orthogonal test conditions,we found the best conditions of bionic fermentation soybean meal, they are as follows: th

11、e total fermentation time was 96h. The first 48 hours, under the condition of 30 ℃, use Aspergillus niger, Bacillus subtilis and Yeast aerobic fermentation .Then, the last 48 hours, under the condition of 37 ℃,use Lacto

12、bacillus anaerobic bionic fermentation. Four strains the proportion of the total inoculation is 10%， Aspergillus niger, Bacillus subtilis, Yeast and Lactobacillus were inoculated 4%, 2%, 2%, 2%. Four strains were inocula