混菌发酵杏鲍菇菌糠饲用品质与安全性分析
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摘要
此研究旨在探究复合菌剂发酵杏鲍菇菌糠的饲用品质与安全性,为杏鲍菇菌糠饲料化利用提供依据。将经过筛选纯化的枯草芽孢杆菌、黑曲霉、乳酸片球菌及酿酒酵母优化复合后发酵杏鲍菇菌糠,测定菌糠原料、自然发酵组(对照组)及混菌发酵组(试验组)的常规养分、发酵品质、氨基酸组成及霉菌毒素与重金属含量,综合评价混菌发酵杏鲍菇菌糠的饲用品质与安全性。结果表明,试验组粗蛋白、粗脂肪含量分别为14.56%、1.02%,显著高于原料和对照组(P<0.05);中性洗涤纤维、酸性洗涤纤维含量分别为50.77%、37.70%,显著低于原料与对照组(P<0.05);试验组乳酸含量为22.78 g·kg~(-1),显著高于对照组(P<0.05)。乙酸、丙酸、丁酸、总挥发性脂肪酸分别为6.70、0.44、0.54和6.99 g·kg~(-1),氨态氮/总氮为1.65%,均显著低于对照组(P<0.05);试验组的黄曲霉毒素B_1含量显著低于原料与对照组(P<0.05),呕吐毒素与玉米赤霉烯酮含量有下降趋势,但与其他两组差异不显著(P>0.05);对照组与试验组重金属砷、铅、镉、汞、铬的含量显著高于原料组(P<0.05),但3个组霉菌毒素及重金属含量均符合国家饲料卫生标准(GB 13078-2017);发酵前后氨基酸种类并无变化,共检测出16种氨基酸,其中必须氨基酸7种,分别为苏氨酸、缬氨酸、蛋氨酸、异亮氨酸、亮氨酸、苯丙氨酸及赖氨酸,未检测出酪氨酸。试验组必需氨基酸含量及总氨基酸含量分别为26.67 mg·g~(-1)、86.13 mg·g~(-1),均显著高于原料与对照组(P<0.05),除谷氨酸、丙氨酸、亮氨酸、苯丙氨酸外,其他氨基酸组分含量均显著高于原料与对照组(P<0.05);混菌发酵试验组有浓郁的面包香味和酸香味,质地松软,颜色为浅褐色,优于自然发酵组。研究表明,杏鲍菇菌糠混菌发酵后营养价值明显提高且饲用安全,饲用品质得到明显改善。
The purpose of this study was to investigate the effect and feeding safety of compound microorganism agent on mixed microorganism fermentation of Pleuromus eryngii spent mushroom substrate(PESMS), and to provide a basis for the resource utilization of PESMS feed. Bacillus subtilis,Aspergillus niger,Pediococcus acidilactici and Saccharomyces cerevisiae were used as compound microorganism agent to ferment PESMS to determine the contents of mycotoxin and heavy metals, conventional nutrients, fermentation quality, amino acid composition and sensory state of PESMS and to comprehensively evaluate the nutritional value and feeding safety of PESMS fermented with compound microorganism agent.The results showed that the contents of crude protein(CP) and ether extract(EE)in the experimental group were 14.56% and 1.02% respectively, which was significantly higher than that in the raw material group and the control group(P<0.05).The contents of acetic acid(AA), propionic acid(PA), butyric acid(BA) and total volatile fatty acids(TVFA) were 6.70, 0.44, 0.54 and 6.99 g·kg~(-1) respectively, and ammonia nitrogen/total nitrogen(AN/TN) contained was 1.65%, all significantly lower than the control group(P<0.05). The contents of acetic acid(AA), propionic acid(PA), butyric acid(BA), total volatile fatty acids(TVFA) and ammonia nitrogen/total nitrogen(AN/TN) contained were 6.70 g·kg~(-1), 0.44 g·kg~(-1), 0.54 g·kg~(-1), 6.99 g·kg~(-1) and 1.65% respectively, all significantly lower than the control group(P<0.05). The content of aflatoxin B1(AFB1) in the experimental group was significantly lower than that in the raw material group and the control group(P<0.05), the contents of deoxynivalenol(DON) and zeaxanthin(ZEN) showed a downward trend, but the difference between the two groups was not significant(P>0.05), and the content of heavy metal(As, Pb, Cd, Hg, Gr) in the control group and the experimental group was significantly higher than that in the raw material group(P<0.05). The content of mycotoxin and heavy metal in the three groups all met the National Feed Hygiene Standard(GB 13078-2017). There was no change in the types of amino acid before and after fermentation. A total of 16 amino acids were detected, including 7 essential amino acids, Threonine, Valine, Methionine,Isoleucine, Leucine,Phenylalanine and Lysine. Tyrosine was not detected in all 3 groups. The contents of essential amino acids and total amino acids in the experimental group were 26.67 mg·g~(-1) and 86.13 mg·g~(-1), respectively, which were significantly higher than those in the raw material and control group(P<0.05). The contents of other amino acids were significantly higher than those in the raw material and control group except Glutamate, Alanine, Leucine and Phenylalanine(P<0.05). The mixed fermentation group had strong bread flavor and sour flavor, soft texture and light brown color, which was better than the natural fermentation group. In conclusion, after mixed microorganism fermentation, the nutritional value of PESMS was obviously improved, and it was safe for feeding. The feeding quality of PESMS fermented with compound microorganism agent was obviously improved.
The purpose of this study was to investigate the effect and feeding safety of compound microorganism agent on mixed microorganism fermentation of Pleuromus eryngii spent mushroom substrate(PESMS), and to provide a basis for the resource utilization of PESMS feed. Bacillus subtilis,Aspergillus niger,Pediococcus acidilactici and Saccharomyces cerevisiae were used as compound microorganism agent to ferment PESMS to determine the contents of mycotoxin and heavy metals, conventional nutrients, fermentation quality, amino acid composition and sensory state of PESMS and to comprehensively evaluate the nutritional value and feeding safety of PESMS fermented with compound microorganism agent.The results showed that the contents of crude protein(CP) and ether extract(EE)in the experimental group were 14.56% and 1.02% respectively, which was significantly higher than that in the raw material group and the control group(P<0.05).The contents of acetic acid(AA), propionic acid(PA), butyric acid(BA) and total volatile fatty acids(TVFA) were 6.70, 0.44, 0.54 and 6.99 g·kg~(-1) respectively, and ammonia nitrogen/total nitrogen(AN/TN) contained was 1.65%, all significantly lower than the control group(P<0.05). The contents of acetic acid(AA), propionic acid(PA), butyric acid(BA), total volatile fatty acids(TVFA) and ammonia nitrogen/total nitrogen(AN/TN) contained were 6.70 g·kg~(-1), 0.44 g·kg~(-1), 0.54 g·kg~(-1), 6.99 g·kg~(-1) and 1.65% respectively, all significantly lower than the control group(P<0.05). The content of aflatoxin B1(AFB1) in the experimental group was significantly lower than that in the raw material group and the control group(P<0.05), the contents of deoxynivalenol(DON) and zeaxanthin(ZEN) showed a downward trend, but the difference between the two groups was not significant(P>0.05), and the content of heavy metal(As, Pb, Cd, Hg, Gr) in the control group and the experimental group was significantly higher than that in the raw material group(P<0.05). The content of mycotoxin and heavy metal in the three groups all met the National Feed Hygiene Standard(GB 13078-2017). There was no change in the types of amino acid before and after fermentation. A total of 16 amino acids were detected, including 7 essential amino acids, Threonine, Valine, Methionine,Isoleucine, Leucine,Phenylalanine and Lysine. Tyrosine was not detected in all 3 groups. The contents of essential amino acids and total amino acids in the experimental group were 26.67 mg·g~(-1) and 86.13 mg·g~(-1), respectively, which were significantly higher than those in the raw material and control group(P<0.05). The contents of other amino acids were significantly higher than those in the raw material and control group except Glutamate, Alanine, Leucine and Phenylalanine(P<0.05). The mixed fermentation group had strong bread flavor and sour flavor, soft texture and light brown color, which was better than the natural fermentation group. In conclusion, after mixed microorganism fermentation, the nutritional value of PESMS was obviously improved, and it was safe for feeding. The feeding quality of PESMS fermented with compound microorganism agent was obviously improved.
引文
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[21] 桑吉惹,郭同军,蒋起祥,等.番茄渣青贮过程中品质动态变化规律的研究[J].西北农业学报,2017,26(9):1 295-1 300.
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[25] KUMAR A K,SHARMA S.Recent updates on different methods of pretreatment of lignocellulosic feedstocks:a review[J].Bioresources and Bioprocessing,2017,4(1):7.
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[2] 李平,何艳,王维薇.东亚国家食用菌贸易态势及竞争力分析:以中日韩为例[J].中国食用菌,2018,37(6):72-78.
[3] 李洪亮,李瑞国,韩广钧.浅谈中国食用菌的工厂化生产[J].食用菌,2014,36(3):6-8.
[4] MOHD H,FATIMAH H,REZANLA S,et al.Environmentally sustainable applications of agro-based spent mushroom substrate (SMS):an overview[J].Journal of Material Cycles and Waste Management,2018,20(3):1 383-1 396.
[5] MOON Y H,SHIN P G,CHO S J.Feeding Value of Spent Mushroom (Pleurotus eryngii) Substrate[J].Journal of Mushroom,2012,10(4):236-243.
[6] 张颖,曾艳,张丽姣,等.不同食用菌菌糠多糖的组分分析与抗氧化活性评价[J].食品科学,2015,36(5):18-23.
[7] 陈宇,郭春华,徐旭,等.添加微生物发酵剂对油菜秸秆品质的影响及在肉山羊上的应用[J].中国饲料,2018,20(3):76-81.
[8] 张帆,刘君楠,阮记明.混合微生物发酵对高粱酒糟营养成分的影响[J].江西饲料,2018,165(5):5-7.
[9] 全国饲料工业标准化技术委员会.饲料中水分和其他挥发性物质含量的测定:GB/T 6435-2006[S].北京:中国标准出版社,2006.
[10] 全国饲料工业标准化技术委员会.饲料中粗蛋白测定方法:GB/T 6432-94[S].北京:中国标准出版社,1994.
[11] 全国饲料工业标准化技术委员会.饲料中粗脂肪的测定:GB/T 6433-2006[S].北京:中国标准出版社,2006.
[12] 全国饲料工业标准化技术委员会.饲料中粗灰分的测定:GB/T 6438-2007[S].北京:中国标准出版社,2007.
[13] 全国饲料工业标准化技术委员会.饲料中丙酸、丙酸盐的测定:GB/T 17815-1999[S].北京:中国标准出版社,1999.
[14] 罗建,林标声,何玉琴,等.微生物发酵饲料中乳酸含量的测定方法比较分析[J].饲料博览,2012(5):37-39.
[15] 全国饲料工业标准化技术委员会.饲料中总砷的测定:GB/T 13079-2006[S].北京:中国标准出版社,2006.
[16] 全国饲料工业标准化技术委员会.饲料中铅的测定原子吸收光谱法:GB/T 13080-2004[S].北京:中国标准出版社,2004.
[17] 全国饲料工业标准化技术委员会.饲料中镉的测定方法:GB/T 13082-1991[S].北京:中国标准出版社,1991.
[18] 全国饲料工业标准化技术委员会.饲料中汞的测定:GB/T 13081-2006[S].北京:中国标准出版社,2006.
[19] 全国饲料工业标准化技术委员会.饲料中铬的测定:GB/T 13088-2006[S].北京:中国标准出版社,2006.
[20] 全国饲料工业标准化技术委员会.饲料中氨基酸的测定:GB/T 18246-2000[S].北京:中国标准出版社,2000.
[21] 桑吉惹,郭同军,蒋起祥,等.番茄渣青贮过程中品质动态变化规律的研究[J].西北农业学报,2017,26(9):1 295-1 300.
[22] 全国饲料工业标准化技术委员会(SAC/TC 76).饲料卫生标准:GB 13078-2017[S].北京:中国标准出版社,2017.
[23] 高旭红.饲用微生物的分离鉴定及其发酵杏鲍菇菌糠饲用效果的研究[D].杨凌:西北农林科技大学,2018.
[24] RANGUBHET K T,MANGWE M C,MLAMBO V,et al.Enteric methane emissions and protozoa populations in Holstein steers fed spent mushroom (Flammulina velutipes) substrate silage-based diets[J].Animal Feed Science and Technology,2017,234:78-87.
[25] KUMAR A K,SHARMA S.Recent updates on different methods of pretreatment of lignocellulosic feedstocks:a review[J].Bioresources and Bioprocessing,2017,4(1):7.
[26] 陆亚珍,王恒昌,申远航,等.杏鲍菇菌糠的营养价值评价及其在羊日粮中的应用效果[J].安徽农业科学,2017,45(3):117-118,166.
[27] IGINO A,LORENZO S,MATTEO G,et al.Proposal and validation of new indexes to evaluate maize silage fermentative quality in lab-scale ensiling conditions through the use of a receiver operating characteristic analysis[J].Animal Feed Science and Technology,2018,242:31-40.
[28] GALLO A,GIUBERTI G,BRUSCHI S,et al.Use of principal factor analysis to generate a corn silage fermentative quality index to rank well- or poorly preserved forages[J].Journal of the Science of Food and Agriculture,2016,96(5):1 686-1 696.
[29] 张敏.西藏乡土乳酸菌对牧草青贮发酵品质的改善效果[D].南京:南京农业大学,2016.
[30] BLAJMAN J E,PáEZ R B,VINDEROLA C G,et al.A meta-analysis on the effectiveness of homofermentative and heterofermentative lactic acid bacteria for corn silage[J].Journal of Applied Microbiology,2018,125(6):1 655-1 669.
[31] FILYA I,SUCU E,KARABULUT A.The effects of Propionibacterium acidipropionici and Lactobacillus plantarum,applied at ensiling,on the fermentation and aerobic stability of low dry matter corn and sorghum silages[J].Journal of Industrial Microbiology & Biotechnology,2006,33(5),353-358.
[32] SILVA V P,PEREIRA O G,LEANDRO E S.Effects of lactic acid bacteria with bacteriocinogenic potential on the fermentation profile and chemical composition of alfalfa silage in tropical conditions.[J].Journal of Dairy Science,2016,99(3):1 895-1 902.
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