菜籽饼发酵菌株筛选研究

本研究对利用菜籽饼的菌株筛选，发酵后产品质量变化及影响发酵的主要因素进行了分析，结果表明：ｙ＿１、ｙ＿２、ｙ＿５是发酵利用菜籽饼优良的３个非互为拮抗的菌株，且三菌株混合发酵比单一菌株发酵效果好，其混合发酵可提高蛋白质含量１２％左右，硫代葡萄糖苷降低了１５．１６～１８．９０μｍｏｌ／ｇ，降解率达６０％～８０％，发酵后产品含有１７种氨基酸，氨基酸总量为４５．５４％，优于山东滕县以豆饼为主生产的活性高蛋白饲料。且发现供氧及原料加水量是影响菜籽饼发酵的主要因素，原料加水７０％有利于菜籽饼发酵顺利进行。

Screening of Bacterial Strains for Fermation of of Rape Cake

Studies were made on strain sereening, product quality change, and main factors affecting fermentation。The reaults indieated that the strains y_1,y_2,y_5 were excellent and non-antagonistie in fermenting rape cake,A mixture of three strains is more effective in fermentation than individual strains。Under fermentation by a mixture of three strains,crude protein content increased by about 12%,toxic sulfogluco side deereased by about 15.46 through 18.9 μmol/g at a degradation rate of 60% through 80%,The product via fermentation contained 17 amino acids, totalling 45.54%, thus being superior to the high-protein active fodder produced from soybean in Teng cuunty, Shandong province. Results also showed that oxygen supply and water added to raw materials were the main factors affecting fermentation . Water addition of 7 parts to 10 parts of raw material was favorable to fermentation。