发酵温度和水分对菜籽粕发酵品质的影响

本研究以酵母菌、乳酸菌和枯草芽孢杆菌作为菌种对菜籽粕进行固态发酵，测定温度和水分对菜籽粕发酵品质的影响。发酵温度为30℃、35℃和40℃，水分含量为35%和40%。结果表明，温度和水分对发酵菜籽粕品质的影响存在交互作用。发酵菜籽粕的pH、酸结合力均极显著低于未发酵菜籽粕（P<0.01），粗蛋白含量极显著高于未发酵菜籽粕（P<0.01）；温度为35℃，水分为40%条件下发酵的菜籽粕pH最低，粗蛋白含量最高，酸结合力、粗纤维含量均较低，且显著低于未发酵菜籽粕（P<0.01），可作为菜籽粕发酵的适宜温度和水分。

The effects of temperature and moisture on fermented quality of rapeseed meal

Saccharomyces,Lactobacillus and Bacillus subtil were used as spawn to produce solid ferment rapeseed meal to study the effects of ferment temperature and moisture on rapeseed meal quality. Temperature seted 30℃, 35℃, 40℃, moisture were 35% and 40%.The results were showed that there were interaction between temperature and moisture. Compared with not fermented rapeseed meal, pH and acid-binding capacity of fermented rapeseed meal-sol were significantly reduced（P〈0.01）,crude protein content was significantly increased（P〈0.01）.Ferment temperature and moisture were 35℃ and 40%, pH was the lowest ,crude protein content was the highest, acid-binding capacity and crude fiber was lower and had significant difference compared with not fermented rapeseed meal. Optimal ferment temperature and moisture were 35℃ and 40%.