陈香茶菌群在饲料发酵中生长代谢研究

利用陈香菌天然复合菌群固态发酵饲料,研究发酵过程中微生物数量与质量指标的变化情况.结果表明:(1)发酵2d,霉菌未检出;酵母菌增加到2.7×106,后期出现下降;乳酸菌在厌氧环境中增长速度较快,达106数量级;芽孢菌数量前期增加较快,后期保持稳定;(2)可溶性糖含量在6d饲料发酵过程中达1.3％,提高8倍;总酸含量从2.13 mg/g增加到23 mg/g左右,增幅10.08倍.酸溶性蛋白、氨基酸态氮在发酵前3d,增加较快,分别增加8.38倍和10.2倍;VBN从发酵前12.18 mg/100g增加到20.61 mg/100g,随后开始下降至7.63 mg/100g.

Study on growth metabolism of complex flora from crusted tea of in fermented process of feed

The study was conducted to investigate the growth metabolism including microorganism and quality index of complex flora form crusted tea in fermented process of feed. The research results were showed as follows: (1) After 2 days fermentation, mould was not detected; Yeast reached 2.7*10^6, declined in the late period; Lactic acid bacteria growed faster in the anaerobic environment, up to 10^6; The total number of bacillus firstly rapidly increased, then remained stable.(2) The content of soluble sugar in 6 days feed fermentation process was 1.3%, increased by 8 times; The total acid content increased from 2.13 mg/g to about 23 mg/g, increased by 10.08 times. Acid soluble protein, amino acid nitrogen before fermentation for 3 days, increased rapidly, increased by 8.38 times and 10.2 times respectively; VBN increased from 12.18mg/100g to 20.61 mg/100g, then began to decline to 7.63 mg/100g.