为了提高发酵玉米秸秆的粗蛋白质含量，试验用拟康宁木霉（Trichoderma koningiopsis）和黄孢原毛平革菌（Phanerochaete chrysosporium）发酵玉米秸秆，待发酵底物还原糖含量较高时接入酿酒酵母（Saccharomyces cerevisiae）。以酵母菌接入的时间点、接种量以及与拟康宁木霉和黄孢原毛平革菌共同发酵的时间作为单因素，研究其对发酵玉米秸秆中粗蛋白质含量的影响。在此基础上，采用响应面法进一步评价各因素及其交互作用对发酵玉米秸秆粗蛋白质含量的影响。结果表明：拟康宁木霉和黄孢原毛平革菌共同发酵玉米秸秆第7天时二次接种酿酒酵母，酿酒酵母接种量为8.5%，与拟康宁木霉和黄孢原毛平革菌再共同发酵80 h为最优发酵参数，发酵玉米秸秆的粗蛋白质含量可达到最大值13.23%。综上，拟康宁木霉、黄孢原毛平革菌及酿酒酵母混合发酵玉米秸秆相对于玉米秸秆干物质增加了粗蛋白质含量。
In order to improve the crude protein content of fermented corn straw, Trichoderma koningiopsis and Phanerochaete chrysosporium were used to ferment corn straw, and Saccharomyces cerevisiae was added when the reducing sugar content of fermented substrate was higher. The effects of inoculation time, inoculation amount and co-fermentation time with Trichoderma koningiopsis and Phanerochaete chrysosporium on crude protein content in fermented corn straw were studied. On the basis of this experiment, response surface methodology was used to further evaluate the effects of various factors and their interactions on the crude protein content of fermented corn straw. The results showed that the optimal fermentation parameters were 8.5% Saccharomyces cerevisiae inoculated on the 7th day when the corn stalk was co-fermented with Trichoderma koningii and Phanerochaete chrysosporium. After 80 h of co-fermentation, the crude protein content of corn straw could reach the maximum value of 13.23%. In conclusion, the crude protein content of corn straw fermented by Trichoderma koningiopsis, Phanerochaete chrysosporium and Saccharomyces cerevisiae is higher than that of corn straw.
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