中文摘要：

本试验旨在研究混菌固态发酵霉变全价饲料的特性。按乳酸菌︰酵母菌︰枯草芽孢杆菌为3%：1%：3%的接种比例接种到霉变全价饲料中,在发酵温度35℃,发酵时间5 d,料水比1：0.6,p H值为7的条件下进行发酵处理,测定发酵期间产品p H和微生物类群的变化,应用选择培养基测定发酵过程中乳酸菌、酵母菌、枯草芽孢杆菌、霉菌和大肠杆菌的动态变化;最后应用酶联免疫试剂盒测定AFB1在霉变全价饲料发酵前后含量的变化。结果显示,试验组p H下降显著,发酵72 h时,p H分别为4.30,显著低于空白对照（P〈0.05）。乳酸菌的活菌数在发酵期间迅速增加,接种的乳酸菌在发酵中快速增殖,达到9.86 log CFU·g-1以上,这与发酵产品p H变化基本一致;酵母菌的生长变化比较平和,3 d内达到生长高峰,而后逐渐下降;枯草芽孢杆菌在发酵中迅速增殖,在发酵3 d左右达到最大,而后又迅速下降。发酵结束时,霉菌含量从5.31 log CFU·g-1下降到2.92 log CFU·g-1,发酵3 d时,相比于对照组,试验组中的霉菌活菌数下降显著（P〈0.05）;相比对照组,试验组发酵饲料中的大肠菌群活菌数下降趋势显著（P〈0.05）,发酵3 d时,发酵的饲料中的大肠菌群只有3.90 log CFU·g-1,此时对照组中的大肠菌群活菌数处于较高的水平,为9.01 log CFU·g-1。霉变处理的对照组AFB1含量平均达到22.46μg·kg-1,经过混菌发酵处理的试验组含量平均还有4.32μg·kg-1,与正常全价料中的AFB1含量（5.63μg·kg-1）相比差异显著（P〈0.05）。结果表明,中度霉变全价饲料经混菌发酵处理可以显著降低其p H,抑制其中杂菌的生长,同时有效地降低霉菌毒素含量。

英文摘要：

The moldy complete feed was inoculated with the mixed bacteria （lactic acid bacteria： yeast： Bacillus sub- tilis in the proportion of 3%：1%：3%） and fermented at 35℃ for 5 days in a material/water ratio of 1：0.6 at pH 7.0. The changes of pH and microbial populations of the feed were measured during the fermentation period. The dy- namic changes of lactic acid bacteria, yeast, Bacillus subtilis and E, coli were also measured with a selective medium. The changes of AFB 1 in the moldy complete feed before and after fermentation were finally determined using en- zyme-linked immunosorbent assay. The results showed that the fermented feed pH decreased to 4.30 after fermenta- tion for 72 h, which was significantly lower compared to the control （P 〈0.05）. The viable cell count of lactic acid bacteria rapidly increased during the fermentation period and reached to 9.86 logCFUg-1 and above because of the rapid proliferation of the inoculated lactic acid bacteria, which was consistent with the pH change of the fermented feed; the inoculated yeast proliferated moderately, which reached the peak after fermentation for 3 days, and then decreased gradually; the inoculated Bacillus subtilis proliferated rapidly, which reached the maximum after fermen- tation for 3 days and then decreased rapidly. At the end of fermentation, fungal number dropped from 5.31 to 2.92 logCFU.g-1. Compared to the control group, viable fungi and coliform bacteria number in the fermentation group all decreased significantly after fermentation for 3 days （P〈0.05）; compared to viable coliform bacteria ceils of 9.01 logCFU.gl in the control group, the number in the experimental group was only 3.90 logCFU＇g-1 after fermentation for 3 days. AFB1 content in mold contaminated feed and fermented feed was 22.46 and 4.32 μg.kg-1, respectively,which were significantly different from that in the normal complete feed （5.63 μg.kg-l） （P 〈0.05）. The results showed that the pH of the moderate moldy complete feed treated with the