Study on solid state fermentation technology of selenium-rich oyster mushroom bran feed
To study the solid-state fermentation process of selenium rich mushroom bran feed.(Experimental design)A combination of any two probiotics+cellulase,fermentation temperature(32,37℃),and time(1,5,9 days)was used for fermentation treatment.The experimental group was divided into 18 groups,and the control group was the unfermented shiitake mushroom bran.The results showed that,different fermentation conditions have a significant impact on the sensory evaluation of fermented bacterial bran,with experimental groups 5 and 17 having the highest sensory scores;The crude protein content in experimental groups 2,5,14,and 17 significantly increased(P＜0.05);The contents of neutral detergent fiber in groups 5,12,14,and 16 were significantly reduced(P＜0.05);The acid washing fiber content in experimental groups 2,3,5,and 17 was significantly reduced(P＜0.05);the SC content in experimental groups 1-12 significantly increased(P＜0.05),with the highest SC content observed in experimental groups 2 and 5(P＜0.05);The BS content in groups 1-6 and 13-18 significantly increased(P＜0.05);The CB content in groups 7-18 of the experiment was significantly increased(P＜0.05);while the fungal content in the other experimental groups was significantly reduced(P＜0.05).Conclusion:In summary,the results of this experiment indicate that the optimal fermentation conditions are the combination of probiotics SC+BS,temperature of 37℃,and fermentation time of 5 days.
万方数据
维普
