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qr[stu,JournalofAnhuiAgri.Sci.2014,42(3):790-791,793lm<n¹­(lmop¨© 8OJapIM—˜™Tu3QÝޕ– 11121 c­a,¢d#,¹es,fºg,`­Á(1.="ÇÈuY.%žþ´µ,="ò°450044;2.=",$.'(K”ó ‚ƒ_,="ò°450004) ,-[*+]y[hijkµ、l=µ6Eµ!,¥¦å]˜ê”jmn+¶·。[89]]hijkµ、_ol=pµHI³xw¥ ¦,"·åæqüJ×`。=r3Ãy30℃、üJV10%、ÑsV38%、hijkµ:l=µ=2:1(V/V)+67A”j96h,¥¦”jm n2p+ò<€hÒ¢£s‰+ÆS。[QR]6Eµ!+æqüJ×`Ҁ,20ƒ24h。”îµ!+æqüJ×`,=r3Ãy30 ℃、üJV10%、ÑsV38%、hijkµ∶_Äl=pµ=2∶1(V/V)+67A”j96h,”jpŽçVz{8.1%,áç=sV~m 13.0%,VWXÑV~m12.27%。[Qn]”jmn%+X’¶·¸/dd¨©,a~m-³¡—t†,kⳡ++SL[。 ./06EµJ;”jmn;¢£±Ò 12345S816.466789:A6;<50517-6611(2014)03-00790-02 StudyontheEffectsofCompoundBacteriaontheNutritionalComponentsofFermentedSoybeanMeal SHIYuningetal(HenanJufengAnimalFeedTechnologyCo.,Ltd,Zhengzhou,Henan450044) Abstract[Objective]TheresearchaimedtostudytheeffectsofcompoundstrainsofSaccharomycescerevisiaeandLactobacillaceaedel brueckiionthesolidfermentedsoybeanmeal.[Method]ThedynamicsofS.cerevisiaeandL.delbrueckiiwasstudiedandthebestinoculation timewasdiscussed.S.cerevisiaeandL.delbrueckiiattheproportionof2∶1(V/V)withtheinoculumamountof10%werefermentedfor96h undertheconditionsoforiginaltemperatureof30℃andwatercontentof38%.Thelossrateoffermentedsoybeanmealandthechangesof nutritionalindiceswerestudied.[Result]Thebestinoculationtimeofcompoundbacteriawas20and24h.Atthebestinoculationtimeof strains,S.cerevisiaeandL.delbrueckiiattheproportionof2∶1(V/V)withtheinoculumamountof10%werefermentedfor96hunderthe conditionsoforiginaltemperatureof30℃andwatercontentof38%.Thedrymassweightafterfermentationdecreased8.1%,thetotalamino acidamountincreased13.0%andcrudeproteincontentincreased12.27%.[Conclusion]Badinfluencingfactorsinfermentedsoybeanmeal greatlydecreased,thusitsedibilitywasenhancedanditwasfavorableforthedigestionandutilizationinanimals. KeywordsCompoundbacteria;Fermentedsoybeanmeal;Nutritionalcomponents RôNT?€Ë-›ÍS„ÀMuY,ytbNÅ、ûk;©,Ú2E38%,m?E10%。 +ˆ,cL~pÙ?óytý£Kó„À。Ÿ†¿õö–1.3.2;©8®。 SáÈ)eåkS;éþ,¦@ĄÀMSáÈ¥l9,(1)¢øñ©¢n、³ïnÞØAm?ú&,uSß28、 çi¦óytý£N‡Xµ,|¼RôG…ú€¿õö–u35℃Ì3ú)‘tBÈ