黄腐酸对枯草芽孢杆菌发酵豆粕的影响

摘要

试验研究了黄腐酸（1%～8%）对枯草芽孢杆菌发酵豆粕中活菌数、多肽含量以及粗蛋白质含量的影响。结果表明：黄腐酸（1%～8%）刺激了枯草芽孢杆菌的生长，有效提高了发酵产物中的活菌数。与对照组相比，添加2%～8%的黄腐酸可使发酵产物中多肽产量提前12～24 h达到较高水平；添加4%～8%的黄腐酸可使发酵产物中粗蛋白质含量提前12 h达到较高水平。综上所述，黄腐酸在固态基质中可促进枯草芽孢杆菌生长，缩短豆粕发酵时间。%The research was conducted to evaluate the effect of fulvic acid (1%~8%)on the viable counts,peptides concentration and crude protein content of fermented soybean meal,using Bacillus subtilis as a fermentation strain.The re-sults showed that:fulvic acid stimulated the growth of Bacillus subtilis,effectively improved the viable counts of fermented products.Compared with control group,fulvic acid (2%~8%)could make the peptides concentration reach the same level 12~24 h in advance.Fulvic acid (4%~8%)could make the crude protein content reach the same level 12 h earlier than control.Fulvic acid could give a boost to Bacillus subtilis in solid state and shorten fermentation period of soybean meal.