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7 不同因素和水平对总酸增加率的影响

Table 7 Effects of different factor levels on increase rate of total acid

水平 Level 结果Result 温度 Temperature (℃) 料水比 Feed water ratio 发酵时间 Time (h) 接种量 Inoculation quantity (%) 1 279.31a 397.06 411.24 418.83 2 501.57b 461.57 437.44 440.22 3 465.32b 449.30 471.65 445.73 4 475.86b 414.13 401.74 417.29 标准误SEM 25.05 25.05 25.05 25.05 P值 P value 0.05 0.82 0.79 0.97