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3 混菌接种量L₉（3⁴）正交试验

Table 3 L₉ (3⁴) orthogonal experiment results of mixed strains inoculation quantity

水平 Level	因子Factors			结果Result
水平 Level	嗜酸乳杆菌 Lactobacillus acidophilus	枯草芽孢杆菌 Bacillus subtilis	酿酒酵母 Saccharomyces cerevisiae	硫甙降解率X Degradation rate of GS (%)	总酸增加率Y Increase rate of total acid (%)	多肽增加率Z Increase rate of polypeptide (%)	总变化率M Total rate of change (%)
1	3	3	3	24.19	287.13	197.62	89.65
2	1	3	2	23.45	179.21	375.00	99.55
3	3	1	2	23.22	204.95	176.19	73.43
4	2	1	3	22.89	140.59	238.10	72.83
5	2	3	1	21.33	107.92	330.95	80.76
6	2	2	2	19.39	184.16	328.57	90.48
7	1	1	1	20.45	147.52	282.14	78.76
8	1	2	3	21.04	90.10	342.86	79.67
9	3	2	1	22.80	206.93	171.43	72.71
标准误SEM				1.83	18.32	21.37	2.25
P值 P value				0.68	0.03	0.04	0.06
K1	85.99	75.01	77.41
K2	81.36	80.96	87.82
K3	78.59	89.98	80.71
优水平Optimal levels	A1	K3	N2
极差(RJ)	7.40	14.97	10.41
排序 Rank	枯草芽孢杆菌（Bacillus subtilis）＞酿酒酵母（Saccharomyces cerevisiae）＞嗜酸乳杆菌（Lactobacillus acidophilus）