含水量对不同原料发酵参数的影响

试验旨在研究含水量对不同饲料原料发酵品质的影响，采用分组对照实验设计，以乳酸菌、酵母菌、枯草芽孢杆菌分别固态发酵玉米、豆粕和棉籽粕，设30%、40%、50%、60%四个含水量，以感官评价、pH和发酵后益生存留量为发酵品质评定指标。结果表明：随发酵时间延长，pH表现二次曲线的规律（P<0.01）；含水量显著影响玉米、豆粕和棉籽粕的发酵（P<0.05），不影响原料初始pH（P>0.05）；pH达到稳定时，50%含水量的玉米、豆粕和棉籽粕的乳酸菌、枯草芽孢杆菌数量高于其它处理（P<0.05）。本试验条件下，乳酸菌、酵母菌、枯草芽孢杆菌分别发酵玉米，最佳含水量为50%；乳酸菌、枯草芽孢杆菌分别发酵豆粕和棉籽粕，最佳含水量为60%；酵母菌发酵豆粕和棉籽粕，最佳含水量为50%。

Effects of water content on fermentation parameters of different substrates

Abstract: The fermentation conditions were optimized by the effects of moisture content on fermentation quality. Using solid-fermentation to study corn, soybean meal, and cottonseed meal, the trial aimed to research the effect that different strains (Lactobacillus, yeast and bacillus subtilis) and fermented substrates of different moisture content according to sensory evaluation, change of substrate pH, and amount of probiotics retention. With the extension of fermentation time, the pH showed the law of quadratic curve (P<0.01), Water content had significantly influence on the fermentation process of corn, soybean meal and cottonseed meal (P<0.05), the raw material had no effect on the initial pH (P>0.05). The number of lactobacillus and bacillus subtilis with fifty percent moisture content of corn, soybean meal and cottonseed meal was significantly higher than other treatment (P<0.05). These results indicated that the most suitable amount of water was fifty percent, when lactobacillus, yeast or bacillus subtilis fermented corn; And the most suitable amount of water was sixty percent, when soybean meal or cottonseed meal was fermented by lactobacillus or bacillus subtilis; The soybean meal and cottonseed meal were fermented with yeast, the most suitable amount of water was fifty percent.