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
PP 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