论文总字数：14738字

摘 要

论文研究了枯草芽孢杆菌发酵对饲料原料营养价值的影响。本实验利用三株不同枯草芽孢杆菌（21095、20506和BJ-3）对饲料原料（大豆、玉米、小麦、豌豆）进行发酵处理，对发酵后饲料原料的pH值，还原糖含量，干物质回收率等指标进行测定，研究枯草芽孢杆菌发酵对饲料原料营养价值的影响。结果表明，经枯草芽孢杆菌发酵饲料原料后，各原料的pH值变化明显，其中，三株菌发酵的小麦、玉米、豌豆的pH值均有明显的下降，枯草芽孢杆菌20506发酵的大豆pH值变化不显著；各原料的干物质回收率呈现稳定的增长趋势，大豆和玉米的干物质回收率变化显著；发酵后各原料还原糖的含量在发酵24h时达到最高，随后逐渐被枯草芽孢杆菌利用而下降，其中枯草芽孢杆菌20506发酵原料还原糖的含量相对较好；氨基酸态氮的含量也呈现着增长趋势，其中，大豆和豌豆的氨基酸态氮含量变化显著。由此可见，枯草芽孢杆菌21095、BJ-3发酵饲料原料对改善饲料的营养价值较好。

关键词：枯草芽孢杆菌，发酵，pH值，干物质回收率，还原糖，氨基酸态氮

Abstract: The effect of fermentation of Bacillus subtilis on nutritional value of feed raw materials was studied in this paper. In this experiment, three strains of Bacillus subtilis (21095, 20506 and BJ-3) were used to ferment feed raw materials (soybean, corn, wheat, peas), and the pH value, reducing sugar content, dry matter recovery rate and other indexes of feed raw materials after fermentation were determined, To study the effect of Bacillus subtilis fermentation on the nutritional value of feed raw materials. The results showed that the pH value of each raw material decreased obviously after the fermented feed raw material of Bacillus subtilis, among which the pH value of wheat, corn and peas fermented by three strains was significantly reduced, and the pH value of soybean fermented by Bacillus subtilis 20506 was not significantly changed. The dry matter recovery rate of each raw material showed a stable growth trend, The recovery rate of dry matter in soybean and maize changed significantly, the content of reducing sugar in each raw material was the highest when fermented 24h, then gradually decreased by the use of Bacillus subtilis, among which the content of reducing sugar in 20506 fermented raw materials of Bacillus subtilis was relatively good, and the content of amino acid nitrogen was also showing an increasing trend, among which, The content of amino acid nitrogen in soybean and pea varied significantly. Thus, Bacillus subtilis 21095, BJ-3 fermented feed raw materials to improve feed nutrition value is better.

Keywords: Bacillus subtilis, Fermentation, PH value, Dry matter recovery rate, Reducing sugar, Amino acid nitrogen

目 录

1 引言 .....................................................................................................................6

2 材料与方法 .........................................................................................................6

2.1 试验材料............................................................................................................6

2.1.1 菌种.................................................................................................................6

2.1.2 原料.................................................................................................................6

2.2 试验方法............................................................................................................6

2.2.1 培养基.............................................................................................................6

2.2.2 菌的活化及扩大培养.....................................................................................7

2.2.3 发酵.................................................................................................................7

2.3 指标测定 ..........................................................................................................7

2.3.1 感官评定.........................................................................................................7

2.3.2 pH值.................................................................................................................7

2.3.3 干物质回收率.................................................................................................7

2.3.4 还原糖.............................................................................................................8

2.3.5 氨基酸态氮.....................................................................................................8

2.4 数据分析 ..........................................................................................................9

3 实验结果 .............................................................................................................9

3.1 枯草芽孢杆菌发酵饲料感官评定....................................................................9

3.2 枯草芽孢杆菌发酵对饲料原料pH值的影响.................................................10

3.3 枯草芽孢杆菌发酵对饲料原料干物质回收率的影响..................................12

3.4 枯草芽孢杆菌发酵对饲料原料还原糖的影响..............................................13

3.5 枯草芽孢杆菌发酵对饲料原料氨基酸态氮的影响......................................14

4 分析与讨论.........................................................................................................16

参考文献 ...............................................................................................................18

致谢 .......................................................................................................................20

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