游小凤

摘 要：为充分利用菌糠资源，促进其饲料化利用，以金针菇菌糠为主要原料，设置对照组（CK）、添加纤维素酶（C）、添加乳酸菌剂（L）和添加纤维素酶和乳酸菌剂（CL）4组不同微贮添加剂处理进行试验，微贮30d后，对发酵料的感官评定、发酵品质和营养成分进行分析。结果表明，添加添加剂的C、L、CL组感官评定的综合评分均高于CK;添加乳酸菌能显著降低发酵料的pH，微贮添加剂的处理均能显著降低发酵料的NH3-N和乙酸含量，显著提高乳酸含量;与菌糠原料和CK相比，C、L、CL组的粗蛋白含量分别提高了13.72%～27.76%和7.51%～20.78%，NDF、ADF均不同程度被降解，且以添加纤维素酶的处理（C）和处理（CL）的降解效果最好。由此可见，添加纤维素酶和乳酸菌剂均在一定程度上提高了金针菇菌糠发酵料的品质。

关键词：金针菇菌糠;微贮;纤维素酶;乳酸菌剂

中图分类号 S816文献标识码 A文章编号 1007-7731（2021）08-0026-03

Abstract： In order to make full use of mushroom chaff resources， promote its feed utilization， this study used mushroom residue of Flammulina velutipes as the main raw material， and carried out four different micro-storage additives experimental design， namely control group （CK）， added cellulase （C）， added lactic acid bacteria （L） and added cellulase and lactic acid bacteria （CL）， After 30 days of micro storage， the sensory evaluation， fermentation quality and nutrient composition analysis of the fermented material showed that the comprehensive scores of the sensory evaluation of the C， L， and CL groups with additives were higher than those of CK; the addition of lactic acid bacteria could significantly reduce the pH of the fermentation material， The treatment of storage additives can significantly reduce the NH3-N and acetic acid content of the fermented material， and significantly increase the lactic acid content; in terms of nutrients， compared with the raw material and CK， the crude protein content of the C， L， and CL groups increased respectively 13.72%～27.76% and 7.51%～20.78%， NDF， ADF are all degraded to varying degrees， and the degradation effect of treatment （C） and treatment （CL） with cellulase added is the best. In summary， the above studies show that both cellulase and lactic acid bacteria can improve the quality of mushroom residue of Flammulina velutipes fermentation material to a certain extent.

Key words： Mushroom residue of Flammulina velutipes; Micro-storage; Cellulose; Lactic acid bacteria

菌糠作為食用菌子实体采收后的副产品，包括食用菌废弃培养基和未收割完全的菌丝体，每年的产生量超过2000万t[1]，数量巨大。此外，食用菌发酵后，菌棒的木质素降解59%～89%，粗蛋白含量提高25%～72%[2]，营养丰富、饲口性佳，可作为优质饲料原料。近年来，随着金针菇产业的发展迅速，其副产品金针菇菌糠产出大，属于大宗农业副产品资源。新鲜的金针菇菌糠含水量在60%以上，因此，菌糠能否有效储存已成为限制其使用范围的重要因素，且未经加工的金针菇菌糠直接饲喂家畜存在营养成分低、适口性差的问题[3]。采用微生物发酵的微贮保存方法对金针菇菌糠进行加工是最为简易可行的措施，可避免菌糠因长期堆放导致霉变，造成农业有机资源的浪费和污染环境的风险[4]。……