期刊论文

Effect of microbial fermentation on nutrient composition of cassava residues

中文

微生物学通报

0253-2654

2021

48

02

407-413

10.13344/j.microbiol.china.200262

KFJ-STS-QYZD-052:中国科学院科技服务网络计划项目（STS） AD17195043:广西科技基地和人才专项 :中国科学院王宽诚率先人才计划产研人才扶持项目

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【背景】将木薯渣作为饲料资源进行开发和利用能够减轻环境污染,实现资源就地转化,已成为国内外研究热点。微生物发酵可降低木薯渣的粗纤维含量,改善适口性,提高饲料转化率。【目的】筛选对木薯渣发酵效果较好的微生物发酵剂及其发酵时长。【方法】试验选用A (芽孢菌+乳酸菌+酿酒酵母菌)、B (戊糖片球菌+酿酒酵母菌)和C (植物乳杆菌+枯草芽孢杆菌+酿酒酵母菌)这3种复合微生物发酵剂与新鲜木薯渣混合,随机分为7组,每组5个重复,分别于发酵的第0、1、3、7、14、28和56天取样,测定其常规营养成分。【结果】与发酵前相比,发酵剂A和B可显著增加木薯渣的粗灰分含量(P

[Background] The development and utilization of cassava residues (CR) as feed resources can reduce environmental pollution and realize the local transformation of these resources. Microbial fermentation can reduce the crude fiber content of CR, improve their palatability, and increase feed conversion efficiency. [Objective] This study was conducted to screen microbial starter cultures with better fermentation effects on CR and their fermentation duration. [Methods] Three kinds of complex microbial starter cultures, including A (Bacillus, Lactobacillus, and Saccharomyces cerevisiae), B (Pedioco...