研究以灵芝菌糠为对象,分别接种保加利亚乳杆菌、酿酒酵母、酒香酵母、皮状丝孢酵母、枯草芽孢杆菌和产朊假丝酵母进行固体发酵处理,以提高菌糠作为畜禽饲料的利用率。测定菌糠三萜类物质、还原糖、粗蛋白、粗脂肪和木质纤维素的含量,通过比较各成分的变化探讨不同菌株对菌糠营养成分的影响。结果表明,枯草芽孢杆菌可明显降低菌糠中木质纤维素的含量,降解率达47.20%,产朊假丝酵母发酵后菌糠粗蛋白由6.12%增加至13.84%,此外,乳酸杆菌可有效改变菌糠风味。为今后菌糠作为饲料添加剂提供理论基础。 Study Ganoderma lucidum bran as the object, were inoculated with Lactobacillus bulgaricus, Saccharomyces cerevisiae, wine yeast, Trichosporon leather, Bacillus subtilis and Candida utilis fermentation for solid fermentation in order to improve the fungus bran as livestock feed Utilization rate. The content of triterpenoids, reducing sugar, crude protein, crude fat and lignocellulose in the bran were determined. The effects of different strains on the nutrient composition of the bran were investigated by comparing the changes of the components. The results showed that Bacillus subtilis could obviously reduce the content of lignocellulose in fungus bran, the degradation rate reached 47.20%, after the fermentation of Candida utilis, the bran protein increased from 6.12% to 13.84%. In addition, Lactobacillus could effectively change Bran fungus flavor. For future bran as a feed additive to provide a theoretical basis.