固态发酵玉米秸秆的菌株组合和发酵条件研究

为了提高玉米秸秆的综合利用效率,降低对环境的污染,保护生态环境,利用正交试验法研究了固态发酵氨化玉米秸秆生产饲料蛋白工艺中菌株组合、发酵温度和发酵时间对发酵产物真蛋白含量的影响。结果表明,发酵温度对发酵产物真蛋白含量具有显著影响（P〈0.05）,发酵时间、发酵温度与发酵时间之间的交互作用对发酵产物真蛋白含量具有极显著影响（P〈0.01）。最佳菌株组合为青霉和葱色串孢,最佳发酵条件为发酵温度25℃、发酵时间5 d。在最佳菌株组合和最佳发酵条件下,玉米秸秆经氨水氨化和固态发酵后真蛋白含量由2.05%提高到29.66%,比原料本身的真蛋白含量提高了13倍多;粗蛋白含量由2.80%提高到35.41%,比原料本身的粗蛋白含量高提高了11倍多。

Combination of the Multiple-strains and the Fermentation Conditions of Solid-state Fermentation of Corn Straw

In order to improve the efficiency of multiple use of corn straw,and reduce its pollution to environment and protect eco-environ-ment,the effect of the combination of the multiple-strains,the fermentation temperature and the fermentation time of solid-state fermentation of ammoniated corn straw to produce feeding-protein on the pure protein content of the fermented product were studied by using orthogonal design of three factors and three levels.The experiments were performed according to orthogonal design L2（7313）,in which the different strain combinations（A）were Penicillium sp.＋ Torula allii,Penicillium sp.＋ T.allii ＋ Chaetomium atrosporum and Penicillium sp.＋ T.allii ＋ C.atrosporum ＋ Geotrichum candidum,respectively;the different temperature（B）were at 25 ℃,30 ℃ and 35 ℃,separately;and the different time（C）were for 3 d,5 d and 7 d.The dataset were analyzed using analysis of variance,and Duncan′s multiple range test.The results indi-cated that the effect of fermentation temperature on the pure protein content of the fermented product was significan（tP0.05）,and the effect of the fermentation time and the interaction between fermentation temperature and fermentation time on that was very significant（P0.01）.The optimal combination of multiple-strains were Penicillium sp.and T.allii,and the temperature of best fermentation conditions were at 25 ℃,the fermentation time for 5 d.Under the optimal combination of multiple-strains and the best fermentation conditions,the pure protein content of the corn straw increased from 2.05% to 29.66% after ammonification and solid-state fermentation,which was more than about 13 times that of non-fermented control.While the crude protein content of the corn straw increased from 2.8% to 35.41%,which was more than about 11 times that of non-fermented control.