Study on the optimization of the fermentation process of enzyme bacteria for Chinese herb residues
The aim of this study was to select an appropriate enzyme bacterial preparation and establish the optimization of fermentation conditions to improve and enhance the nutritional value and bioactive contents in Chinese herb residues.An orthogonal experimental design was adopted to study the changes of fermentation conditions in nutrient compositions,biologically active contents,and toxin contents of the residue after mixed fermentation of cellulase,Lactobacillus plantarum and Bacillus subtilis.The setting of fermentation conditions included the following three aspects,initial water content(45％,50％,55％),fermentation temperature(35,37,40 ℃)and fermentation time(24,48,72 h).The optimal fermentation conditions were as follows:initial water content 55％;fermentation temperature 40 ℃;fermentation time 72 h.Aflatoxin B1 and vomit toxin were lower than the production standards of Chinese feed hygiene.The fermentation effect of residues could be improved by using the suitable starter and setting the optimal fermentation conditions.
Chinese herb residuebiological fermentationenzyme synergyprocess optimizationfeed conversion
万方数据
维普
