CN105265790A - Cassava alcohol residue feed fermented by multiple microorganisms and preparation method and application of cassava alcohol residue feed - Google Patents
Cassava alcohol residue feed fermented by multiple microorganisms and preparation method and application of cassava alcohol residue feed Download PDFInfo
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Abstract
The invention discloses bacterium liquid used for fermenting cassava alcohol residue feed. The bacterium liquid is formed by combining one or more of spore bacteria and lactic acid bacteria. The inoculation proportion of the spore bacteria to the lactic acid bacteria is 3:2 (v/v), the inoculation proportion of the spore bacteria B1 to the spore bacteria B2 is 1:2 (v/v), and the inoculation proportion of the lactic acid bacteria R1 to the lactic acid bacteria R2 is 1:2-3 (v/v). The invention further discloses application of the bacterium liquid used for fermenting the cassava alcohol residue feed to improving feed flavor and improving palatability during preparation. Experimental results show that the number of probiotics of the cassava alcohol residue feed fermented by the bacterium liquid is obviously increased; the content of lactic acid is obviously increased through fermentation of the cassava alcohol residue feed; the fermented cassava alcohol residue feed has the obvious sour and sweet smell.
Description
Technical field
The invention belongs to technical field of microbial fermentation, relate to cassava alcohol dreg fodder of multiple-microorganism fermentation and preparation method thereof and application.
Background technology
Cassava alcohol slag is the large agricultural byproducts utilizing cassava production alcohol to produce, and primarily of the skin of cassava outside, inner parenchymal tissue and cyanogen glycoside material composition, containing a large amount of crude fibres, but crude protein content is lower, and degree of lignification is high, and palatability is very poor.Crude fibre has stronger stability, and animal digestion utilization rate is low, directly poor as feed efficiency.Cassava application is strong, along with the increase of the market demand, cassava alcohol slag is also in continuous increase, storage time more for a long time more can to environment, be exposed in nature and can go mouldy, the waste water produced and noxious material not only can cause comparatively havoc to soil, also can threaten the health of humans and animals while causing economic loss further.How to process the bottleneck that these cassava alcohol slags just become the development of restriction cassava processing enterprise.
Cassava alcohol slag crude fiber content is high, and carbohydrate content is high, but protein content is low, is commonly considered as a kind of wide material sources, cheap, bum energy feed.Adopt biologic treating technique, bacillus, under the comprehensive function of the related microorganisms such as lactic acid bacteria, carry out the biological chemistry action of a series of complexity, the physicochemical properties changing manioc waste make cassava alcohol slag become a kind of potential resource, will have vast potential for future development.In recent years, a lot of scholar's research shows: utilize the nutritional labeling in cassava alcohol slag can improve the nutritive value of this kind of feed, digestibility and palatability by the characteristic of microorganism itself or the enzyme of generation.Utilize fermentable cassava alcohol slag, not only can accomplish to consume cassava alcohol slag in a large number, be also a kind of inexpensive method solving domestic market ruminant feed shortage in addition, there is great development potentiality.But fermentation cassava dreg fodder adopts the microbiological treatment of single culture mostly at present, such as ensiling, its nutritive value improves few, and practical application is also unsatisfactory.And take the research of two or more mixed bacteria process manioc wastes few in number and due to strain combination not good, bacterial classification survival rate is not high, and under actual production conditions, complex manufacturing, cost height also can limit the large-scale production of manioc waste fermented feed.Therefore, continuation discussion exploitation is efficient, low cost, the best mixed bacteria that can realize factorial praluction manioc waste biological feedstuff and best technological condition for fermentation thereof are significant.
Summary of the invention
The invention discloses a kind of liquid bacteria liquid for fermentative degradation cassava alcohol dreg fodder, it is characterized in that it is combining by one or both in Bacillus and lactic acid bacteria; Wherein Bacillus and lactobacillus inoculum ratio are 3:2(v/v), Bacillus B1 and Bacillus B2 inoculative proportion are 1:2(v/v), lactic acid bacteria R1 and Bacillus R2 inoculative proportion are 1:2-3(v/v);
Described Bacillus B1 refers to bacillus subtilis 1.1413(CGMCC), B2 refers to bacillus licheniformis 1.265(CGMCC).Lactic acid bacteria R1 refers to Lactobacillus plantarum 1.557(CGMCC), B2 refers to bacillus coagulans 1.3220(CGMCC).
The present invention further discloses the preparation method adopting liquid bacteria liquid fermentation cassava alcohol dreg fodder, it is characterized in that being undertaken by following step:
(1) pulp furnish of fermented feed is: cassava alcohol slag 40% ~ 80%(w/w), wet method sugar slag 10% ~ 30%(w/w), maize peel 8% ~ 18%(w/w);
(2) liquid bacteria liquid 3% ~ 8%(w/w is added in step (1)), then adding calcium carbonate addition is 1% ~ 3%(w/w), regulate pH to 5.0 ~ 6.0, fermentation temperature 28 DEG C ~ 32 DEG C, fermentation time is 4 days ~ 10 days, obtains cassava alcohol residue fermented feed; The fermented feed prepared directly as feed, or directly becomes feed as feedstuff preparation.
Described liquid bacteria liquid refers to: Bacillus and lactic acid bacteria mixed proportion are 3:2(v/v), the ratio of Bacillus B1 and B2 is 1:2(v/v), the ratio of lactic acid bacteria R1 and R2 is 1:2-3(v/v).
Cassava alcohol slag of the present invention utilizes the residue remained by cassava processing alcohol, primarily of the skin of the outside brown of cassava, and inner parenchymal tissue and cyanogen glycoside material composition; Described wet method sugar slag is the byproduct after corn extracts grape sugar and starch; Described maize peel is that the corn epidermis separated processes through washing, water squeezing, baking operation by after corn particle immersion, fragmentation
.
The liquid bacteria liquid that the present invention further discloses for fermentative degradation cassava alcohol dreg fodder improves feed local flavor in preparation, improves the application of palatability aspect.Experimental result shows:
(1) the cassava alcohol dreg fodder probio number adopting liquid bacteria liquid of the present invention to ferment significantly improves.
(2) cassava alcohol dreg fodder by fermentation, and lactic acid content obviously increases.
(3) cassava alcohol dreg fodder by fermentation has obvious sour-sweet smell.
For achieving the above object, the present invention has mainly done following work:
(1) fermentation raw material proportioning is determined
Utilize cassava alcohol slag at utmost consuming, cassava alcohol slag adding proportion is at 40% ~ 80%(w/w).Because moisture is too high, material composition is unstable and too much containing miscellaneous bacteria, need to add some compositions relatively stable and be beneficial to the matrix of microbial adhesion, in addition because cassava alcohol slag pH is very low, and be unfavorable for thalli growth, need to add buffer calcium carbonate to regulate pH, addition is 1% ~ 3%(w/w).The pulp furnish of improvement after fermentation feed is cassava alcohol slag 40% ~ 80%(w/w), wet method sugar slag 10% ~ 30%(w/w), maize peel 8% ~ 18%(w/w).
(2) screening of fermented bacterium
Bacterial strain totally 15 strains that this research is used, bacterial classification category can be divided into brood cell bacterium 9 strain, is bacillus licheniformis 1.265(CGMCC respectively), bacillus licheniformis 1.813(CGMCC), bacillus amyloliquefaciens 1.769(CGMCC), bacillus amyloliquefaciens 1.398(CGMCC), bacillus subtilis 1.1413(CGMCC), bacillus subtilis 1.173(CGMCC), bacillus subtilis 1.836(CGMCC), bacillus subtilis 1.215(CGMCC), feed series bacillus 1.3772(CGMCC).Lactic acid bacteria 6 strain is Lactobacillus plantarum 1.557(CGMCC respectively), Lactobacillus plantarum 1.2158(CGMCC), Lactobacillus plantarum 1.555(CGMCC), lactobacillus acidophilus 1.1854(CGMCC), Lactobacillus brevis 1.214(CGMCC), bacillus coagulans 1.3220(CGMCC).
The screening of 2.1 Bacillus bacterial strains
Test from 9 strain brood cell bacteriums, filter out high yield amylase and the strong bacterial strain of biocidal property by producing amylase experiment and biocidal property.
Respectively get 9 strain Bacillus bacterial classification one articulatings in the conical flask of the 250ml of liquid amount 50ml, cultivate 12h for 37 DEG C, fluid nutrient medium is: beef extract 0.5%, peptone 1%, NaCl0.5%, pH7.2 ~ 7.4.
Being put respectively by the brood cell bacterium activated receives on starch culture-medium flat board, then put into 37 DEG C of constant temperature biochemical cultivation cases to cultivate, whether observe around bacterial strain has transparent circle to produce, the bacterial strain that picking produces transparent circle activates again, dilution spread is on flat board, make it to produce single bacterium colony, observe the size producing transparent circle, the bacterial strain activation preservation that picking transparent circle is large
Be mixed into after the Escherichia coli activated and staphylococcus aureus dilution finite concentration in the solid medium being cooled to about 50 DEG C, after mixing, be down flat plate.Then the bacterial strain point producing larger transparent circle on starch culture-medium activated is received on flat board, be placed on 37 DEG C of constant temperature culture, observe and whether produce inhibition zone, the bacterial strain that picking produces inhibition zone activates again, dilution spread is on flat board, make it to produce single bacterium colony, observe produce the size of inhibition zone, the 5 strain bacterial strain purification storage that picking inhibition zone is large, bacillus licheniformis 1.265(CGMCC respectively), bacillus amyloliquefaciens 1.769(CGMCC), bacillus subtilis 1.1413(CGMCC), bacillus subtilis 1.836(CGMCC), feed series bacillus 1.3772(CGMCC).
The screening of 2.2 lactic acid bacteria strains
Screened from 6 strains of lactic acid bacteria by lactic acid bacteria lactic acid producing performance test and produce the high lactic acid bacteria of acid.
The lactic acid bacterial liquid activated is inoculated in feed according to the ratio of 5% respectively, then stirs feed and make it abundant mixing, load fermentation bag and be placed in 37 DEG C of environment and ferment after 3d and detect.Take 5g fermented feed during detection and put into triangular flask, add 45ml distilled water vibration 20min, then centrifuging and taking 10ml supernatant, its lactic acid content of bio-sensing analysis-e/or determining is used after diluting 10 times, choosing the 4 strain bacterial strain purification storage that lactic acid content is high, is Lactobacillus plantarum 1.557(CGMCC respectively), Lactobacillus plantarum 1.2158(CGMCC), Lactobacillus brevis 1.214(CGMCC), bacillus coagulans 1.3220(CGMCC).
The screening of 2.3 applicable solid state fermentation bacterial strains
First feed fermentation lactic acid bacteria is determined by single bacterium fermentation test, access activating the inoculum concentration of rear lactic acid bacteria according to 2% respectively in fermentation material, within 3 days, detect lactic acid bacteria number and lactic acid content afterwards, finally select bacterium number many, the lactic acid bacteria R1(Lactobacillus plantarum 1.557 that lactic acid content is high, CGMCC) and lactic acid bacteria R2(bacillus coagulans 1.3220, CGMCC); Subsequently by two strains of lactic acid bacteria respectively and wherein a strain Bacillus access fermentation material, detect Bacillus number after fermentation ends, lactic acid content, finally determine that Bacillus is Bacillus B1(bacillus licheniformis 1.265, CGMCC), Bacillus B2(bacillus subtilis 1.1413, CGMCC).
(3) optimization of fermentation condition
The optimization of 3.1 fermented feed Bacillus and lactic acid bacteria mixed proportion
The 2 strain Bacillus filtered out and 2 strains of lactic acid bacteria were activated for 2 generations, access in the fermentation material be pre-mixed, inoculum concentration is 5%, and Bacillus and lactobacillus inoculum ratio are respectively 1:2,2:1,1:1,3:1,3:2,2 strain Bacillus inoculative proportions are 1:1,2 strains of lactic acid bacteria inoculative proportions are 1:1, after the 4d that ferments, detect the indexs such as lactic acid content wherein and probio number in 32 DEG C of constant temperature biochemical cultivation cases
Lactic acid content and probio number after the fermentation of table 1 different strain mixed proportion
As can be seen from Table 1, when the mixed proportion of Bacillus and lactic acid bacteria is 3:2, lactic acid content and probio number reach the highest, are respectively 1.70% and 1.52 × 10
9cfu/g.Therefore, the mixed proportion of Bacillus and lactic acid bacteria is selected to be 3:2.
The optimization of 3.2 fermented feed 2 strain Bacillus ratios
2 strain Bacillus and 2 strains of lactic acid bacteria were activated for 2 generations, access in the fermentation material be pre-mixed, inoculum concentration is 5%, and Bacillus and lactobacillus inoculum ratio are 3:2,2 strain Bacillus B1 and B2 inoculative proportion are respectively 3:1,2:1,1:1,1:2,1:3,2 strains of lactic acid bacteria inoculative proportions are 1:1, after the 4d that ferments, detect the indexs such as lactic acid content wherein and probio number in 32 DEG C of constant temperature biochemical cultivation cases.
Lactic acid content and probio number after table 2 two kinds of Bacillus different mixing proportion fermentations
As can be seen from Table 2, the mixed proportion of Bacillus B1 with B2 is that 1:2 and 1:1 compares with 1:3 experimental group, and probio number difference is also little, but lactic acid content obviously wants high.Therefore, the mixed proportion finally determining 2 strain Bacillus B1 and B2 is 1:2.
The optimization of 3.3 fermented feed 2 strains of lactic acid bacteria ratios
2 strain Bacillus and 2 strains of lactic acid bacteria were activated for 2 generations, access in the fermentation material be pre-mixed, inoculum concentration is 5%, and Bacillus and lactobacillus inoculum ratio are 3:2,2 strain Bacillus B1 and B2 inoculative proportion are 1:2,2 strains of lactic acid bacteria R1 and R2 ratio are respectively 3:1,2:1,1:1,1:2,1:3, after the 4d that ferments, detects the indexs such as lactic acid content wherein and probio number in 32 DEG C of constant temperature biochemical cultivation cases.
Lactic acid content and probio number after table 3 two kinds of lactic acid bacteria different mixing proportion fermentations
As can be seen from Table 3, the mixed proportion of two kinds of lactic acid bacteria R1 with R2 be the experimental group of 1:3 compared with 1:2, probio number not too big difference, but lactic acid content comparatively the latter want high.Therefore, the mixed proportion of 2 strains of lactic acid bacteria R1 and R2 is defined as 1:3.
The optimization of 3.4 fermented feed inoculum concentrations
2 strain Bacillus and 2 strains of lactic acid bacteria were activated for 2 generations, access in the fermentation material be pre-mixed, Bacillus and lactobacillus inoculum ratio are 3:2, and 2 strain Bacillus B1 and B2 ratio are 1:2,2 strains of lactic acid bacteria R1 and R2 ratio are 1:3, inoculum concentration is respectively 1%, and 3%, 5%, 7%, ferment after 4d in 9%, 32 DEG C of constant temperature biochemical cultivation cases, detect the indexs such as lactic acid content wherein and probio number.
Lactic acid content and probio number after the fermentation of table 4 different vaccination amount
As can be seen from Table 4, along with the increase of inoculum concentration, lactic acid content is also in increase, and maintain stable when arrival 2%, probio number is the highest when inoculum concentration is 5%, is 1.29 × 10
9cfu/g, reduces subsequently gradually, and the too high growth that can suppress thalline of lactic acid content is described.Therefore, when inoculum concentration is 5%, ferment effect is best.
The optimization of 3.5 fermented feed temperature
2 strain Bacillus and 2 strains of lactic acid bacteria were activated for 2 generations, access in the fermentation material be pre-mixed, inoculum concentration is 5%, and Bacillus and lactobacillus inoculum ratio are 3:2,2 strain Bacillus B1 and B2 ratio are 1:2,2 strains of lactic acid bacteria R1 and R2 ratio are 1:3, are placed in 24 DEG C respectively, 28 DEG C, 32 DEG C, 36 DEG C, ferment in 40 DEG C of constant temperature biochemical cultivation cases 4d, detects the indexs such as lactic acid content wherein and probio number.
Lactic acid content and probio number after table 5 different fermentations temperature fermentation
As can be seen from Table 5, fermentation temperature be 32 DEG C and 36 DEG C time, lactic acid content and probio number all relatively high, and difference little, but consider energy consumption problem, therefore, select fermentation temperature to be 32 DEG C.
(4) optimization of orthogonal test fermentation condition
By the bacterial strain filtered out, 2 strain Bacillus and 2 strains of lactic acid bacteria activated for 2 generations, carried out orthogonal experiment with the condition of single factor test optimization, adopted L
9(3
3) the horizontal Three factors orthogonal experiment of type three is to the inoculative proportion of Bacillus and lactic acid bacteria, inoculum concentration, fermentation temperature is analyzed.Fermentation 4d after, measure its lactic acid content, moisture, reduced sugar, coliform number, Bacillus number and lactic acid bacteria number, using lactic acid content as index, choose lactic acid content the highest as final feed fermentation condition.
Table 6 orthogonal experiment influence factor and horizontal tabulate
Table 7 orthogonal experiment range analysis table
Table 8 orthogonal experiment analysis of variance table
From Orthogonal experiment results intuitive analysis R value, the factor affecting result of the test is followed successively by C>A>B, is namely followed successively by fermentation temperature, inoculative proportion, inoculum concentration to lactic acid producing influence factor.
As can be seen from K value, the lactic acid that A2B2C3 fermentation produces is maximum, and namely inoculative proportion is 3:2, and inoculum concentration is 5%, fermentation temperature 36 DEG C.But in actual production process, consider the problem of energy consumption cost, fermentation temperature is defined as 32 DEG C, it is optimum option.
By the variance analysis of orthogonal experiment, can find out: factor C(fermentation temperature) and factor A(inoculative proportion) significant difference is affected on experimental result, and factor B(inoculum concentration) on experimental result to affect difference not remarkable.
Be 3:2 by employing Bacillus and lactic acid bacteria mixed proportion, the ratio of Bacillus B1 and B2 is 1:2, the ratio of lactic acid bacteria R1 and R2 is the bacterial classification formula bacterium liquid of 1:3, liquid spawn addition is 5%, fermentation temperature 32 DEG C, fermentation time is the cassava alcohol residue fermented feed obtained for 4 days, adopts SBA-40C type bio-sensing analyzer, the Instrumental Analysis such as high performance liquid chromatography (Agilent 1200) detect the changes of contents of every composition in the rear product of fermentation, and result is as shown in table 9:
As can be seen from Table 9, by fermentation, lactic acid content and probio number all improve a lot, and pH value also significantly decreases, and not only can maintain the stable of fermented feed composition, and effectively can suppress the growth of harmful miscellaneous bacteria.
Detailed description of the invention
The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, but not limits the scope of the invention, and the spirit and scope of the invention only limited by claims.To those skilled in the art, under the prerequisite not deviating from essence of the present invention and scope, the various change carry out the material component in these embodiments and consumption or change also belong to protection scope of the present invention.
Wherein said cassava alcohol slag, wet method sugar slag, maize peel are industrial large accessory substance, and cassava alcohol slag utilizes the residue remained by cassava processing alcohol, and wet method sugar slag is the byproduct after corn extracts grape sugar and starch; Maize peel is that the corn epidermis separated processes through washing, water squeezing, baking operation by after corn particle immersion, fragmentation.
Embodiment 1
Determine fermentation raw material proportioning
Cassava alcohol slag addition is respectively 50%, 60%, 70%, the addition of wet method sugar slag is respectively 10%, 20%, 30%, the addition of maize peel is respectively 8%, 18%, 28%, calcium carbonate addition is 2%, carry out composite test, finally determine that the pulp furnish of fermented feed is cassava alcohol slag 60%(w/w), wet method sugar slag 20%(w/w), maize peel 18%(w/w), add buffer calcium carbonate and regulate pH, addition is 2%(w/w).
Embodiment 2
The screening of fermented bacterium
The screening of 2.1 Bacillus bacterial strains
Testing from 9 strain brood cell bacteriums, filter out high yield amylase and strong bacterial strain 5 strain of biocidal property by producing amylase experiment and biocidal property, is bacillus licheniformis 1.265(CGMCC respectively), bacillus amyloliquefaciens 1.769(CGMCC), bacillus subtilis 1.1413(CGMCC), bacillus subtilis 1.836(CGMCC), feed series bacillus 1.3772(CGMCC).
The screening of 2.2 lactic acid bacteria strains
Being screened from 6 strains of lactic acid bacteria by lactic acid bacteria lactic acid producing performance test and produce high lactic acid bacteria 4 strain of acid, is Lactobacillus plantarum 1.557(CGMCC respectively), Lactobacillus plantarum 1.2158(CGMCC), Lactobacillus brevis 1.214(CGMCC), bacillus coagulans 1.3220(CGMCC).
2.3 are applicable to solid state fermentation bacterial strain screening
First produce the high lactic acid bacteria of acid by single bacterium fermentation test to 4 strains filtered out again to screen, determine that feed fermentation lactic acid bacteria is lactic acid bacteria R1(Lactobacillus plantarum 1.557, CGMCC) and lactic acid bacteria R2(bacillus coagulans 1.3220, CGMCC).Subsequently by two strains of lactic acid bacteria respectively and in a wherein strain access fermentation material of the high yield amylase that filters out and the strong 5 strain Bacillus of biocidal property, Bacillus number is detected after fermentation ends, lactic acid content, finally determine that Bacillus is Bacillus B1(bacillus licheniformis 1.265, CGMCC), Bacillus B2(bacillus subtilis 1.1413, CGMCC).
Embodiment 3
The optimization of fermentation condition
The optimization of 3.1 fermented feed Bacillus and lactic acid bacteria mixed proportion
The 2 strain Bacillus filtered out and 2 strains of lactic acid bacteria were activated for 2 generations, access in the fermentation material be pre-mixed, inoculum concentration is 5%, Bacillus and lactobacillus inoculum ratio are respectively 3:1,3:2,1:1,2 strain Bacillus inoculative proportions are 1:1,2 strains of lactic acid bacteria inoculative proportions are 1:1, after the 4d that ferments, detect the indexs such as lactic acid content wherein and probio number in 32 DEG C of constant temperature biochemical cultivation cases.Finally determine that the mixed proportion of Bacillus and lactic acid bacteria is selected to be 3:2 according to result.
The optimization of 3.2 fermented feed 2 strain Bacillus ratios
2 strain Bacillus and 2 strains of lactic acid bacteria were activated for 2 generations, access in the fermentation material be pre-mixed, inoculum concentration is 5%, Bacillus and lactobacillus inoculum ratio are 3:2, and 2 strain Bacillus B1 and B2 inoculative proportion are respectively 1:1,1:2,1:3,2 strains of lactic acid bacteria inoculative proportions are 1:1, after the 4d that ferments, detect the indexs such as lactic acid content wherein and probio number in 32 DEG C of constant temperature biochemical cultivation cases.The mixed proportion finally determining 2 strain Bacillus B1 and B2 according to result is 1:2.
The optimization of 3.3 fermented feed 2 strains of lactic acid bacteria ratios
2 strain Bacillus and 2 strains of lactic acid bacteria were activated for 2 generations, access in the fermentation material be pre-mixed, inoculum concentration is 5%, Bacillus and lactobacillus inoculum ratio are 3:2, and 2 strain Bacillus B1 and B2 inoculative proportion are 1:2, and 2 strains of lactic acid bacteria R1 and R2 ratio are respectively 1:2,1:3,1:4, after the 4d that ferments, detects the indexs such as lactic acid content wherein and probio number in 32 DEG C of constant temperature biochemical cultivation cases.Finally determine that the mixed proportion of 2 strains of lactic acid bacteria R1 and R2 is 1:3 according to result.
The optimization of 3.4 fermented feed inoculum concentrations
2 strain Bacillus and 2 strains of lactic acid bacteria were activated for 2 generations, access in the fermentation material be pre-mixed, Bacillus and lactobacillus inoculum ratio are 3:2,2 strain Bacillus B1 and B2 ratio are 1:2, and 2 strains of lactic acid bacteria R1 and R2 ratio are 1:3, and inoculum concentration is respectively 3%, 5%, ferment after 4d in 7%, 32 DEG C of constant temperature biochemical cultivation cases, detect the indexs such as lactic acid content wherein and probio number.When finally determining that inoculum concentration is 5% according to result, ferment effect is best.
The optimization of 3.5 fermented feed temperature
2 strain Bacillus and 2 strains of lactic acid bacteria were activated for 2 generations, access in the fermentation material be pre-mixed, inoculum concentration is 5%, Bacillus and lactobacillus inoculum ratio are 3:2, and 2 strain Bacillus B1 and B2 ratio are 1:2, and 2 strains of lactic acid bacteria R1 and R2 ratio are 1:3, be placed in 28 DEG C respectively, 32 DEG C, ferment in 36 DEG C of constant temperature biochemical cultivation cases 4d, detects the indexs such as lactic acid content wherein and probio number.Finally determine that fermentation temperature is 32 DEG C according to result
Embodiment 4
Optimization of orthogonal test fermentation condition
By the bacterial strain filtered out, 2 strain Bacillus and 2 strains of lactic acid bacteria activated for 2 generations, carried out orthogonal experiment with the condition of single factor test optimization, adopted L
9(3
3) the horizontal Three factors orthogonal experiment of type three is to the inoculative proportion of Bacillus and lactic acid bacteria, inoculum concentration, fermentation temperature is analyzed.Fermentation 4d after, measure its lactic acid content, moisture, reduced sugar, coliform number, Bacillus number and lactic acid bacteria number, using lactic acid content as index, choose lactic acid content the highest as final feed fermentation condition.Final result display adopts Bacillus and lactic acid bacteria mixed proportion to be 3:2, the ratio of Bacillus B1 and B2 is 1:2, the ratio of lactic acid bacteria R1 and R2 is the bacterial classification formula bacterium liquid of 1:3, liquid spawn addition is 5%, the whole lactic acid content of the cassava alcohol residue fermented feed that fermentation temperature 32 DEG C obtains is the highest, and quality is best.
Contrast test
Claims (4)
1., for a liquid bacteria liquid for fermentation cassava alcohol dreg fodder, it is characterized in that it is combining by one or both in Bacillus and lactic acid bacteria; Wherein Bacillus and lactobacillus inoculum ratio are 3:2(v/v), Bacillus B1 and Bacillus B2 inoculative proportion are 1:2(v/v), lactic acid bacteria R1 and Bacillus R2 inoculative proportion are 1:2-3(v/v);
Described Bacillus B1 refers to bacillus subtilis 1.1413(CGMCC), Bacillus B2 refers to bacillus licheniformis 1.265(CGMCC), lactic acid bacteria R1 refers to Lactobacillus plantarum 1.557(CGMCC), Bacillus R2 refers to bacillus coagulans 1.3220(CGMCC).
2. adopt the preparation method for the liquid bacteria liquid fermentation cassava alcohol dreg fodder of fermentative degradation cassava alcohol dreg fodder described in claim 1, it is characterized in that being undertaken by following step:
(1) pulp furnish of fermented feed is: cassava alcohol slag 40% ~ 80%(w/w), wet method sugar slag 10% ~ 30%(w/w), maize peel 8% ~ 18%(w/w);
(2) liquid bacteria liquid 3% ~ 8%(w/w is added in step (1)), then add calcium carbonate, addition is 1% ~ 3%(w/w), regulate pH to 5.0 ~ 6.0, fermentation temperature 28 DEG C ~ 32 DEG C, fermentation time is 4 days ~ 10 days, obtains cassava alcohol residue fermented feed;
Described liquid bacteria liquid refers to: Bacillus and lactic acid bacteria mixed proportion are 3:2(v/v), the ratio of Bacillus B1 and B2 is 1:2(v/v), the ratio of lactic acid bacteria R1 and R2 is 1:2-3(v/v).
3. preparation method according to claim 2, is characterized in that: described cassava alcohol slag refers to the residue utilized remained by cassava processing alcohol, primarily of the skin of the outside brown of cassava, and inner parenchymal tissue and cyanogen glycoside material composition; Described wet method sugar slag is the byproduct after corn extracts grape sugar and starch; Described maize peel is that the corn epidermis separated processes through washing, water squeezing, baking operation by after corn particle immersion, fragmentation
.
4. the liquid bacteria liquid for fermentation cassava alcohol dreg fodder according to claim 1 improves feed local flavor in preparation, improves the application of palatability aspect.
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| CN107173545A (en) * | 2017-06-23 | 2017-09-19 | 广西中粮生物质能源有限公司 | A kind of method that cassava grain stillage prepares fermented feed |
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