| 多菌固态发酵啤酒糟生产饲用微生态制剂工艺的优化研究 |
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| 引用本文： | 黄兴国,杨承剑,贺建华,向平安,黄璜. 多菌固态发酵啤酒糟生产饲用微生态制剂工艺的优化研究[J]. 中国畜牧杂志, 2011, 47(1) |
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| 作者姓名： | 黄兴国 杨承剑 贺建华 向平安 黄璜 |
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| 作者单位： | 1. 湖南农业大学动物科技学院,湖南长沙,410128
2. 湖南农业大学农学院,湖南长沙,410128 |
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| 基金项目： | 湖南省科技重大专项(2007FJ1003); 湖南省科技厅项目(04FJ3032) |
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| 摘 要： | 为了优化多菌固态发酵啤酒糟制备饲用微生态制剂的工艺,应用Plackett-Burman设计及响应面分析法研究了尿素、硫酸铵、发酵温度等13个因素对微生态制剂中有益菌总数的影响。结果表明:尿素、硫酸铵、发酵温度与有益菌的总数存在显著的相关性。当尿素添加比例为2.87%、硫酸氨添加比例为1.94%,发酵温度为31.84℃时,有益菌活菌总数达到理论最大值9.85×108CFU/g,实际检测值为9.73×108CFU/g。
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| 关 键 词： | 发酵 微生态制剂 Plackett-Burman设计 响应面分析法 啤酒糟 |
Techniques Optimization of a Feed Probiotic by Mixed Culture Fermentation on the Brewer's Grain |
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| HUANG Xing-guo,YANG Cheng-jian,HE Jian-hua,XIANG Ping-an,HUANG Huang. Techniques Optimization of a Feed Probiotic by Mixed Culture Fermentation on the Brewer's Grain[J]. Chinese Journal of Animal Science, 2011, 47(1) |
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| Authors: | HUANG Xing-guo YANG Cheng-jian HE Jian-hua XIANG Ping-an HUANG Huang |
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| Affiliation: | HUANG Xing-guo1,YANG Cheng-jian1,HE Jian-hua1,XIANG Ping-an2,HUANG Huang2(1.College of Animal Science and Technology,Hunan Agricultural University,Hunan Changsha 410128,China,2.College of Agronomy,China) |
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| Abstract: | In order to optimize brewers' grain fermentation technics for probiotics,the effects of 13 factors,such as urea,ammonium sulfate et al,on the total number of beneficial microbe in the probiotics,were studied by Plackett-Burman design and response surface methodology.The result showed that there were significantly relation among the total number of probiotics,urea,ammonium sulfate,fermentation temperature.The max predicted number of probiotics was 9.85×108CFU/g and the practical number was 9.73×108CFU/g when the urea concentration was 2.87%,ammonia sulfate concentration was 1.94%,fermentation temperature was 31.84℃. |
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| Keywords: | fermentation probiotics Plackett-Burman design response surface methodology brewer's grain |
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