The effects of different microorganisms,enzymes and their synergy on the fermented palm kernel meal
To investigate the impact of diverse microorganisms and enzymes as well as their synergetic effects on the fermented palm kernel meal,different microorganisms,enzymes and combinations of bacteria and enzymes were mixed with palm meal,and the fermented palm meal was prepared in respiratory bags.The differences in its crude protein,acid-soluble protein/crude protein,crude fiber,mannan,lactic acid,reducing sugar and digestibility were analyzed.The results indicated that there was no evident change in the index of single microorganism-fermented palm kernel meal;the alkaline protease could enhance the acid-soluble protein/crude protein content of the fermented palm kernel meal,reaching(12.07±0.67)％;the mannanase,cellulase non-starch polysaccharide enzyme,and glucanase could reduce the crude fiber and mannan in the palm kernel meal,and increase the reducing sugar content.Via the partial factor design experiment,the combination of bacteria and enzymes was studied,and the optimal combination scheme was that no yeast added,the bacillus 0.1％,the lactic acid bacteria 0.1％,the protease 1％,the mannanase 1％,the cellulase 1％,and the non-starch polysaccharide enzyme 1％.The acid-soluble protein/crude protein of the fermented palm kernel meal was 15.92％,the mannan was 29.65％,the crude fiber was 9.35％,and the lactic acid was 2.55％.Through the duck biomimetic digestion experiment,the synergy of bacteria and enzymes could raise the dry matter digestibility and protein digestibility of the fermented palm kernel meal,and the duck dry matter digestibility was increased by 89.22％,reaching 26.15％,and the protein digestibility was increased by 60.68％,reaching 52.35％.The research findings demonstrated that different microorganisms and enzymes had varying effects on the fermented palm kernel meal,and the synergy of bacteria and enzymes in fermentation outperforms that of a single microorganism or enzyme.
万方数据
维普
