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| 发酵温度和水分对豆粕发酵品质的影响 | |
| 引用本文： | 杨玉芬,乔利,郑宜超. 发酵温度和水分对豆粕发酵品质的影响[J]. 江西农业大学学报, 2009, 31(6) |
| 作者姓名： | 杨玉芬 乔利 郑宜超 |
| 作者单位： | 福建农林大学,动物科学学院,福建,福州,350002;福建农林大学,动物科学学院,福建,福州,350002;福建农林大学,动物科学学院,福建,福州,350002 |
| 基金项目： | 福建省自然科学基金，福建省科技厅资助省属高校项目 |
| 摘 要： | 使用饲用豆粕进行发酵试验,测定温度和水分对豆粕发酵品质的影响.设置发酵温度为25℃,35℃和45℃,水分含量依次为25%、30%和35%进行测定.结果表明,温度和水分对发酵豆粕品质的影响存在交互作用.发酵豆粕的pH、系酸力均显著低于未发酵豆粕(P<0.05);温度为35℃,水分为30%条件下的发酵豆粕粗蛋白含量最高,显著高于未发酵豆粕和其他组合(P<0.05),pH、系酸力较低,可作为豆粕发酵的适宜温度和水分. |
| 关 键 词： | 豆粕 温度 水分 发酵品质 |
The Effects of Temperature and Moisture on Fermented Quality of Soybean Meal |
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| YANG Yu-fen,QIAO Li,ZHENG Yi-chao. The Effects of Temperature and Moisture on Fermented Quality of Soybean Meal[J]. Acta Agriculturae Universitis Jiangxiensis, 2009, 31(6) | |
| Authors: | YANG Yu-fen QIAO Li ZHENG Yi-chao |
| Abstract: | Soybean meal was fermented to study the effects of ferment temperature and moisture on soybean meal quality.The temperature set at 25℃,35℃,45℃,and the moisture were 25%,30%and 35%.The results showed that there were interaction between temperature and moisture.Compared with non-fermented soybean meal,the pH and acid-binding capacity of fermented rapeseed meal-sol were significantly redueed(P<0.05).When the fermenting temperature and moisture were 35℃ and 30%,the crude protein content Was the highest,the pH and acid-binding capacity were lower compared with those of non-fermented soybean meal and other treatments.The optimal fermenting temperature and moisture were 35℃and 30%. |
| Keywords: | soybean meal temperature moisture fermentation quality |
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