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4 混菌发酵多因素试验结果

Table 4 Orthogonal experiment results of mixed strains fermentation test with multi factors

编号 Number 因子Factors 结果Result (%) 温度 Temperature (℃) 料水比 Feed water ratio 发酵时间 Time (h) 接种量 Inoculation quantity (%) 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 1 1 1 1 31.15 220.64 184.85 82.63 2 1 2 2 2 31.55 318.98 148.96 92.28 3 1 3 3 3 36.16 363.23 117.67 97.45 4 1 4 4 4 41.82 214.42 122.50 79.81 5 2 1 2 3 29.75 483.75 148.16 115.61 6 2 2 1 4 53.58 508.91 134.70 134.04 7 2 3 4 1 53.92 471.88 114.88 125.76 8 2 4 3 2 56.49 541.77 79.19 132.69 9 3 1 3 4 48.21 451.77 154.93 124.76 10 3 2 4 3 48.77 488.55 131.40 127.13 11 3 3 1 2 46.37 468.02 118.30 120.40 12 3 4 2 1 47.26 452.96 56.60 109.51 13 4 1 4 2 41.69 432.11 120.58 112.08 14 4 2 3 1 42.06 529.86 148.41 131.19 15 4 3 2 4 43.23 494.08 114.10 121.49 16 4 4 1 3 41.66 447.40 62.62 105.66 标准误SEM 1.15 19.94 5.67 6.35 P值 P value 0.01 0.04 0.07 0.06 K1 88.04 108.77 110.68 112.27 K2 130.78 121.16 109.72 118.11 K3 120.45 116.27 125.27 111.46 K4 117.60 110.67 111.20 115.02 优水平 Optimal levels 2 2 3 2 极差 RJ 42.73 12.39 15.55 6.65 排序 Rank 温度 Temperature＞时间 Time＞料水比 Feed water ratio＞接种量 Inoculation quantity