混菌固态发酵菜籽粕工艺优化

吴正可,刘国华,李阳,郑爱娟,常文环,陈志敏,蔡辉益

Optimization of Solid State Fermentation for Rapeseed Meal with Mixed Strains

ZhengKe WU,GuoHua LIU,Yang LI,AiJuan ZHENG,WenHuan CHANG,ZhiMin CHEN,HuiYi CAI

表1 L9（34）正交试验设计

Table 1 Scheme of orthogonal experiment L9（34）

水平 Level 因素Factors 嗜酸乳杆菌Lactobacillus acidophilus 枯草芽孢杆菌 Bacillus subtilis 酿酒酵母 Saccharomyces cerevisiae 1 5% 5% 5% 2 10% 10% 10% 3 15% 15% 15%