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利用微生物发酵以期改善藜麦秸秆的营养价值。乳酸菌单一发酵时，设定发酵时
利用微生物发酵以期改善藜麦秸秆的营养价值。乳酸菌单一发酵时，设定发酵时间、含水量和菌剂添加量3个试验因子，乳酸菌与酵母菌混合菌剂发酵藜麦秸秆试验中设定发酵时间、含水量和混合比例3个试验因子，均采用L9（34）正交原理设计试验，对粗纤维、粗蛋白、粗脂肪和可溶性糖4个营养指标做响应面法处理。同时做了黑曲霉对藜麦秸秆发酵饲料的对比试验。
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Using microbial fermentation to improve the nutritional value of quinoa straw. In the single fermentation of lactic acid bacteria, set the three test factors of fermentation time, water content and the added amount of inoculants, and set the three test factors of fermentation time, water content and mixing ratio in the fermentation of quinoa straw with lactic acid bacteria and yeast mixed inoculants. All experiments were designed using the L9 (34) orthogonal principle, and the response surface method was used to process the four nutritional indicators of crude fiber, crude protein, crude fat and soluble sugar. At the same time, a comparative test of Aspergillus niger on quinoa straw fermented feed was done.
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Microbial fermentation is used to improve the nutritional value of quinoa straw. When a single fermentation of lactic acid bacteria, set fermentation time, water content and the amount of bacteria added 3 test factors, lactic acid bacteria and yeast mixture bacteria fermentation quinoa straw test set fermentation time, water content and mixing ratio of 3 test factors, all using L9 (34) orthogonal principle design test, crude fiber, coarse protein, coarse fat and soluble sugar 4 nutritional indicators to do the response surface treatment. At the same time, a comparative experiment of black buckite on quinoa straw fermentation feed was done.
正在翻译中..
Microbial fermentation was used to improve the nutritional value of quinoa straw. In the single fermentation of lactic acid bacteria, three experimental factors were set: fermentation time, water content and bacterial agent addition; in the experiment of fermentation of quinoa straw with mixed Lactobacillus and yeast, fermentation time, water content and mixing ratio were set. The experiment was designed by L9 (34) orthogonal principle, and the four nutritional indexes of crude fiber, crude protein, crude fat and soluble sugar were analyzed by response surface methodology Reason. At the same time, the comparative experiment of Aspergillus niger on quinoa straw fermented feed was done.<br>
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