以豆粕为基质的植物乳杆菌固态发酵菌剂的制备
|
摘要
研究了以豆粕(添加2%葡萄糖)为基质的植物乳杆菌固态发酵菌剂制备的最佳条件。以干燥后活菌数为指标,通过单因素和Box-Behnken响应面实验设计对发酵工艺进行优化,对豆粕发酵前后的主要营养成分及抗营养因子含量进行测定,并最终确定了烘干条件。结果表明,在发酵温度30.6℃、接种量4.45%、加水比1∶0.61、发酵时间46.40 h时,活菌数为最高达到9.94 lg(CFU/g);粗蛋白、酸溶蛋白、游离氨基酸总量和蛋白质消化率较发酵前分别提高了4.55%、1.24%、50.47 mg/g和4.21%;胰蛋白酶抑制因子、脲酶和植酸较发酵前分别降低了94.59%、91.64%和30.22%;最佳干燥条件为热风干燥50℃、4 h,菌剂活菌总数为9.88 lg(CFU/g)。
Research herein was focused on the best condition for preparation of Lactobacillus plantarum agent with soybean meal containing 2% glucose. The number of viable cells after drying was used as an indicator to investigate the production process. The production process was optimized through one-factor experiment combined with response surface methodology. After fermentation,content of crude protein,acid soluble protein,free amino acids,trypsin inhibitor,urease,and phytic acid,as well as protein digestibility were determined. Results showed that Lactobacillus plantarum achieved the highest biomass after incubation at 30. 6 ℃ for 46. 40 h,with substrate to water ratio of 1∶ 0. 61 and inoculum concentration of 4. 45%. The content of crude protein,acid soluble protein,and total free amino acids,and protein digestibility were increased 4. 55%,1. 24%,50. 47 mg/g and 4. 21% respectively. The content of trypsin inhibitor,urease,and phytic acid were decreased 94. 59%,91. 64%,and 30. 22%,respectively.The number of Lactobacillus plantarum could reach 9. 88 lg( CFU/g) under the best drying condition of 50℃ hot air for 4 h.
Research herein was focused on the best condition for preparation of Lactobacillus plantarum agent with soybean meal containing 2% glucose. The number of viable cells after drying was used as an indicator to investigate the production process. The production process was optimized through one-factor experiment combined with response surface methodology. After fermentation,content of crude protein,acid soluble protein,free amino acids,trypsin inhibitor,urease,and phytic acid,as well as protein digestibility were determined. Results showed that Lactobacillus plantarum achieved the highest biomass after incubation at 30. 6 ℃ for 46. 40 h,with substrate to water ratio of 1∶ 0. 61 and inoculum concentration of 4. 45%. The content of crude protein,acid soluble protein,and total free amino acids,and protein digestibility were increased 4. 55%,1. 24%,50. 47 mg/g and 4. 21% respectively. The content of trypsin inhibitor,urease,and phytic acid were decreased 94. 59%,91. 64%,and 30. 22%,respectively.The number of Lactobacillus plantarum could reach 9. 88 lg( CFU/g) under the best drying condition of 50℃ hot air for 4 h.
引文
[1]CABELLO F C,GODFREY H P.Even therapeutic antimicrobial use in animal husbandry may generate environmental hazards to human health[J].Environmental microbiology,2016,18(2):311-313.
[2]WANG Xu,RYU D,HOUTKOOPER R H,et al.Antibiotic use and abuse:A threat to mitochondria and chloroplasts with impact on research,health,and environment[J].Bio Essays,2015,37(10):1045-1053.
[3]CHRISTINE NV,CHOU W K,BILLY MH,et al.Role of probiotics on immune function and theirrelationshipto antibiotic growth promoters in poultry,a brief review[J].International Journal of probiotics&prebiotics,2016,11(1):1-6.
[4]俞清霞.益生菌发酵豆粕对仔猪生长性能的影响[J].福建畜牧兽医,2011,33(5):27-28.
[5]WANG Y,LIU X T,WANG H L,et al.Optimization of processing conditions for solid-state fermented soybean meal and its effects on growth performance and nutrient digestibility of weanling pigs[J].Livestock Science,2014,170:91-99.
[6]付弘赟,李吕木,蔡海莹,等.菌种和发酵条件对豆粕中胰蛋白酶抑制因子、凝集素的影响[J].安徽农学通报,2008,14(13):31-32.
[7]GAO You-ling,WANG Cai-sheng,ZHU Qiu-hua,et al.Optimization of solid-state fermentation with lactobacillus brevis and Aspergillus oryzae for trypsin inhibitor degradation in soybean meal[J].Journal of Integrative Agriculture,2013,12(5):869-876.
[8]王长彦.微生物发酵饲料替代饲用抗生素技术在商品猪生产中的应用研究[D].杨凌:西北农林科技大学,2008:4-5.
[9]中华人民共和国卫生部.食品微生物学检验乳酸菌检验:GB 4789.35—2016[S].北京:中国标准出版社,2016.
[10]熊涛,廖良坤,黄涛,等.植物乳杆菌NCU116菌剂的喷雾干燥制备[J].食品与发酵工业,2015,41(8):23-29.
[11]全国饲料工业标准化技术委员会.中华人民共和国国家标准饲料中粗蛋白质含量的测定法:GB/T 6432—1994[S].北京:中国标准出版社,1994.
[12]武汉工业学院.中华人民共和国国家标准大豆肽粉:QB/T 22492-2008[S].北京:中国标准出版社,2009.
[13]李琪,李广,张会妮.柱后衍生法测定兰州百合中氨基酸含量[J].中国食物与营养,2013(2):68-71.
[14]BOISEN S,FERNA J A.Prediction of the apparent ileal digestibility of protein and amino acids in feedstuffs and feed mixtures for pigs by in vitro analyses[J].Animal Feed Science and Technology,1995,51(1):29-43.
[15]华蕾.豆制品中胰蛋白酶抑制剂活性测定方法的研究[D].长春:吉林大学,2007:13-20.
[16]国家饲料质量监督检验中心.中华人民共和国国家标准饲料用大豆制品中尿素酶活性的测定:GB/T8622—2006[S].北京:中国标准出版社,2006.
[17]刘海燕.乳酸菌发酵豆粕及其功效研究[D].长春:吉林农业大学,2012:27.
[18]中国兽药监察所.中华人民共和国国家标准饲料中水分测定:GB/T 6435—2014[S].北京:中国标准出版社,2015.
[19]GASSEM M A,SCHMIDT K A,FRANK J F.Exopolysaccharide production from whey lactose by fermentation with Lactobacillus delbrueckii ssp.bulgaricus[J].Journal of Food Science,1997,62(1):171-173..
[20]张和春,潘玉辉,杨国,等.温度和渗透应激对植物乳杆菌稳定性的影响[J].中国微生态学杂志,2008,20(6):535-536.
[21]JOHN R P,NAMPOOTHIRI K M,PANDEY A.Solidstate fermentation for L-lactic acid production from agro wastes using Lactobacillus delbruecki[J].Process Biochemistry,2006,41(4):759-763.
[22]宋文新,邵庆均.发酵豆粕营养特性的研究进展[J].中国饲料,2009(23):22-26.
[23]VISESSANGUAN W,BENJAKUL S,POTACHAREON W,et al.Accelerated proteolysis of soy proteins during fermentation of thua‐nao inoculated with bacillus subtilis[J].Journal of food biochemistry,2005,29(4):349-366.
[24]HONG K J,LEE C H,KIM S W.Aspergillus oryzae GB-107 fermentation improves nutritional quality of food soybeans and feed soybean meals[J].Journal of medicinal food,2004,7(4):430-435.
[25]REFSTIE S,SAHLSTROM S,BRATHENE,et al.Lactic acid fermentation eliminates indigestible carbohydrates and antinutritional factors in soybean meal for Atlantic salmon(Salmo salar)[J].Aquaculture,2005,246(1):331-345.
[26]NG'ONG'OLA‐MANANI T A,STILE H M,MWANGWELA A M,et al.Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean-maize blends[J].Food science&nutrition,2014,2(6):768-785.
[27]LEE J,KALETUN9 G.Evaluation of the heat inactivation of Escherichia coli and Lactobacillus plantarum by differential scanning calorimetry[J].Applied and Environmental Microbiology,2002,68(11):5379-5386.
[28]TYMCZYSZYN E E,DIAZ R,PATARO A,et al.Critical water activity for the preservation of Lactobacillus bulgaricus by vacuum drying[J].International journal of food microbiology,2008,128(2):342-347.
[2]WANG Xu,RYU D,HOUTKOOPER R H,et al.Antibiotic use and abuse:A threat to mitochondria and chloroplasts with impact on research,health,and environment[J].Bio Essays,2015,37(10):1045-1053.
[3]CHRISTINE NV,CHOU W K,BILLY MH,et al.Role of probiotics on immune function and theirrelationshipto antibiotic growth promoters in poultry,a brief review[J].International Journal of probiotics&prebiotics,2016,11(1):1-6.
[4]俞清霞.益生菌发酵豆粕对仔猪生长性能的影响[J].福建畜牧兽医,2011,33(5):27-28.
[5]WANG Y,LIU X T,WANG H L,et al.Optimization of processing conditions for solid-state fermented soybean meal and its effects on growth performance and nutrient digestibility of weanling pigs[J].Livestock Science,2014,170:91-99.
[6]付弘赟,李吕木,蔡海莹,等.菌种和发酵条件对豆粕中胰蛋白酶抑制因子、凝集素的影响[J].安徽农学通报,2008,14(13):31-32.
[7]GAO You-ling,WANG Cai-sheng,ZHU Qiu-hua,et al.Optimization of solid-state fermentation with lactobacillus brevis and Aspergillus oryzae for trypsin inhibitor degradation in soybean meal[J].Journal of Integrative Agriculture,2013,12(5):869-876.
[8]王长彦.微生物发酵饲料替代饲用抗生素技术在商品猪生产中的应用研究[D].杨凌:西北农林科技大学,2008:4-5.
[9]中华人民共和国卫生部.食品微生物学检验乳酸菌检验:GB 4789.35—2016[S].北京:中国标准出版社,2016.
[10]熊涛,廖良坤,黄涛,等.植物乳杆菌NCU116菌剂的喷雾干燥制备[J].食品与发酵工业,2015,41(8):23-29.
[11]全国饲料工业标准化技术委员会.中华人民共和国国家标准饲料中粗蛋白质含量的测定法:GB/T 6432—1994[S].北京:中国标准出版社,1994.
[12]武汉工业学院.中华人民共和国国家标准大豆肽粉:QB/T 22492-2008[S].北京:中国标准出版社,2009.
[13]李琪,李广,张会妮.柱后衍生法测定兰州百合中氨基酸含量[J].中国食物与营养,2013(2):68-71.
[14]BOISEN S,FERNA J A.Prediction of the apparent ileal digestibility of protein and amino acids in feedstuffs and feed mixtures for pigs by in vitro analyses[J].Animal Feed Science and Technology,1995,51(1):29-43.
[15]华蕾.豆制品中胰蛋白酶抑制剂活性测定方法的研究[D].长春:吉林大学,2007:13-20.
[16]国家饲料质量监督检验中心.中华人民共和国国家标准饲料用大豆制品中尿素酶活性的测定:GB/T8622—2006[S].北京:中国标准出版社,2006.
[17]刘海燕.乳酸菌发酵豆粕及其功效研究[D].长春:吉林农业大学,2012:27.
[18]中国兽药监察所.中华人民共和国国家标准饲料中水分测定:GB/T 6435—2014[S].北京:中国标准出版社,2015.
[19]GASSEM M A,SCHMIDT K A,FRANK J F.Exopolysaccharide production from whey lactose by fermentation with Lactobacillus delbrueckii ssp.bulgaricus[J].Journal of Food Science,1997,62(1):171-173..
[20]张和春,潘玉辉,杨国,等.温度和渗透应激对植物乳杆菌稳定性的影响[J].中国微生态学杂志,2008,20(6):535-536.
[21]JOHN R P,NAMPOOTHIRI K M,PANDEY A.Solidstate fermentation for L-lactic acid production from agro wastes using Lactobacillus delbruecki[J].Process Biochemistry,2006,41(4):759-763.
[22]宋文新,邵庆均.发酵豆粕营养特性的研究进展[J].中国饲料,2009(23):22-26.
[23]VISESSANGUAN W,BENJAKUL S,POTACHAREON W,et al.Accelerated proteolysis of soy proteins during fermentation of thua‐nao inoculated with bacillus subtilis[J].Journal of food biochemistry,2005,29(4):349-366.
[24]HONG K J,LEE C H,KIM S W.Aspergillus oryzae GB-107 fermentation improves nutritional quality of food soybeans and feed soybean meals[J].Journal of medicinal food,2004,7(4):430-435.
[25]REFSTIE S,SAHLSTROM S,BRATHENE,et al.Lactic acid fermentation eliminates indigestible carbohydrates and antinutritional factors in soybean meal for Atlantic salmon(Salmo salar)[J].Aquaculture,2005,246(1):331-345.
[26]NG'ONG'OLA‐MANANI T A,STILE H M,MWANGWELA A M,et al.Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean-maize blends[J].Food science&nutrition,2014,2(6):768-785.
[27]LEE J,KALETUN9 G.Evaluation of the heat inactivation of Escherichia coli and Lactobacillus plantarum by differential scanning calorimetry[J].Applied and Environmental Microbiology,2002,68(11):5379-5386.
[28]TYMCZYSZYN E E,DIAZ R,PATARO A,et al.Critical water activity for the preservation of Lactobacillus bulgaricus by vacuum drying[J].International journal of food microbiology,2008,128(2):342-347.