| 微生物发酵豆粕研究进展 |
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| 引用本文： | 刘海燕,邱玉朗,魏炳栋,闫晓刚,于维,陈群. 微生物发酵豆粕研究进展[J]. 动物营养学报, 2012, 0(1): 35-40 |
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| 作者姓名： | 刘海燕 邱玉朗 魏炳栋 闫晓刚 于维 陈群 |
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| 作者单位： | 吉林农业大学;吉林省农业科学院动物营养所 |
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| 基金项目： | 国家自然基金项目(30972104);国家农业科技成果转化项目(2010GB2B100116);吉林省科技厅创新工程项目 |
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| 摘 要： | 通过对豆粕进行微生物发酵处理,可降低其抗营养因子含量,提高营养素含量和生物学效价。不同菌种的发酵效果不相同,本文就单一菌种及多菌种联合发酵豆粕效果的研究进展做一综述。
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| 关 键 词： | 微生物 发酵 豆粕 |
Recent Research in Fermented Soybean Meal |
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| LIU Haiyan,QIU Yulang,WEI Bingdong,YAN Xiaogang,YU Wei,CHEN Qun. Recent Research in Fermented Soybean Meal[J]. CHINESE JOURNAL OF ANIMAL NUTRITION, 2012, 0(1): 35-40 |
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| Authors: | LIU Haiyan QIU Yulang WEI Bingdong YAN Xiaogang YU Wei CHEN Qun |
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| Affiliation: | 1.Jilin Agricultural University,Changchun 130118,China;2.Institute of Animal Nutrition, Jilin Academy of Agricultural Sciences,Gongzhuling 136100,China) |
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| Abstract: | Fermented soybean meal by microorganism could decrease anti-nutritional factors,and increase nutrient contents,biological functions.The fermentation effects with different strains were different.This paper reviewed the effects of single strains and multi-strains on fermented soybean meal. |
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| Keywords: | microorganism fermentation soybean meal |
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