| 豆粕有机质发酵液发酵条件的优化 |
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| 引用本文： | 段雅婕,陈晶晶,庞振才,胡玉林,李伟明,胡会刚.豆粕有机质发酵液发酵条件的优化[J].热带农业科学,2017,37(7):95-98. |
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| 作者姓名： | 段雅婕 陈晶晶 庞振才 胡玉林 李伟明 胡会刚 |
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| 作者单位： | 中国热带农业科学院南亚热带作物研究所/农业部热带果树生物学重点实验室 广东湛江 524091 |
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| 基金项目： | 中央级公益性科研院所基本科研业务(1630062015010)，海南省自然基金(20163110)，国家香蕉产业技术体系湛江试验站项目(CARS-32-12)，国家自然科学基金(31101535)，广东省自然科学基金(2015A030313898) |
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| 摘 要： | 对豆粕有机质发酵液的发酵条件进行优化,为香蕉枯萎病提供稳定、有效的生物学防治方法。研究采用单因素试验考察不同因素对豆粕有机质发酵的影响,运用正交试验对实验条件进行优化,结果发现,豆粕有机质最佳发酵工艺为豆粕有机质混悬液稀释5倍,红糖浓度为2.0 g/100 m L发酵15 d。为豆粕发酵液进行规模化生产提供了数据支持。
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| 关 键 词： | 豆粕有机质 发酵液 发酵条件 优化 |
Optimization of Fermentation Conditions for Soybean Meal Fermented Liquid |
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| DUAN Yajie,CHEN Jingjing,PANG Zhencai,HU Yulin,LI Weiming,HU Huigang.Optimization of Fermentation Conditions for Soybean Meal Fermented Liquid[J].Chinese Journal of Tropical Agriculture,2017,37(7):95-98. |
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| Authors: | DUAN Yajie CHEN Jingjing PANG Zhencai HU Yulin LI Weiming HU Huigang |
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| Institution: | South Subtropical Crops Research Institute, CATAS / Ministry of Agriculture Key Laboratory for Biology of Tropical Fruit Trees, Zhanjiang, Guangdong 524091;South Subtropical Crops Research Institute, CATAS / Ministry of Agriculture Key Laboratory for Biology of Tropical Fruit Trees, Zhanjiang, Guangdong 524091;South Subtropical Crops Research Institute, CATAS / Ministry of Agriculture Key Laboratory for Biology of Tropical Fruit Trees, Zhanjiang, Guangdong 524091;South Subtropical Crops Research Institute, CATAS / Ministry of Agriculture Key Laboratory for Biology of Tropical Fruit Trees, Zhanjiang, Guangdong 524091;South Subtropical Crops Research Institute, CATAS / Ministry of Agriculture Key Laboratory for Biology of Tropical Fruit Trees, Zhanjiang, Guangdong 524091;South Subtropical Crops Research Institute, CATAS / Ministry of Agriculture Key Laboratory for Biology of Tropical Fruit Trees, Zhanjiang, Guangdong 524091 |
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| Abstract: | The fermentation conditions for prod ucing soybean meal fermented liquid was optimized and used to control banana fusarium wilt. Single factor experiment was designed to determine the effect of different factors on the soybean meal fermentation, based on which orthogonal experiments were arranged to optimize the experimental conditions. Some factors that had higher influence on the fermentation of soybean meal organic matter were selected. The orthogonal experiment showed that soybean meal suspension was diluted at a ratio of 1:5 with the brown sugar concentration of 2.0 g/100 ml and fermented for 15 days to produce better soybean meal fermented liquid. This provided data support for commercial production of soybean meal fermented liquid. |
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| Keywords: | Soybean meal organic matter fermented liquid fermentation conditions optimization |
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