基于响应面法的乳酸菌发酵藜麦秸秆工艺条件优化

为优化藜麦秸秆的乳酸菌发酵工艺条件，选取发酵时间、乳酸菌添加量和秸秆含水量3个因素，利用单因素试验和响应面分析探究不同发酵条件对发酵后藜麦秸秆感官品质和粗蛋白质含量的影响。响应面分析结果显示，3个因素对发酵后的藜麦秸秆粗蛋白质含量的影响从大到小依次为乳酸菌添加量>秸秆含水量>发酵时间，最佳工艺参数为发酵时间24.5 d,乳酸菌添加量12 mg·kg^-1,秸秆含水量60%。在此条件下，发酵后的藜麦秸秆粗蛋白质含量为(6.93±0.05)%。该结果可以为藜麦秸秆发酵饲料的开发提供技术支撑。

Optimization of fermented quinoa straw with lactic acid bacteria by response surface methodology

In this study, the fermentation time, addition amount of lactic acid bacteria and water content of straw were selected as three factors. The effects of different fermentation conditions on crude protein content of fermented quinoa straw were explored via single-factor experiments and response surface methodology. Response surface analysis results showed that the effects of 3 factors on crude protein content of fermented quinoa straw decreased as addition amount of lactic acid bacteria>water content of straw>fermentation time, and the optimized fermentation parameters were as follows: fermentation time of 24.5 d, addition amount of lactic acid bacteria of 12 mg·kg^-1, and the water content of straw of 60%. Under the optimal conditions, the crude protein content of the fermented quinoa straw was (6.93±0.05)%. These results could provide basis for the development of quinoa straw feed.