地衣芽孢杆菌无氧发酵对荔枝果渣理化性质的影响
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摘要
试验研究了地衣芽孢杆菌无氧发酵荔枝果渣期间活菌数、糖组分、可滴定酸含量、pH值、多酚含量、蛋白酶活和蛋白成分的变化规律。研究结果表明,荔枝果渣经地衣芽孢杆菌无氧发酵24 h后进入稳定期,活菌数高达8.8 lg CFU/g,稳定期较长,活菌数没有明显的下降,有助于地衣芽孢杆菌对荔枝果渣中营养物质进行充分的生物转化。地衣芽孢杆菌无氧发酵期间利用果糖的效率高于葡萄糖。随着糖类的消耗,可滴定酸浓度逐渐上升,从0.2 g/L持续增加至5.6 g/L,有利于营养成分及微量元素的消化吸收,提高果渣饲料的消化吸收率。经发酵72 h,自由酚的含量显著增加,地衣芽孢杆菌的发酵作用可能改变了荔枝果渣膳食纤维的内部结构,进一步导致荔枝果渣中与膳食纤维以酯键或糖苷键结合的不溶性结合酚的提取率提高。果渣的蛋白酶活力由初始的0.88 U/g增加到最高值6.36 U/g。其他蛋白含量显著下降,微生物转化促进了果渣中的不溶性纤维结合的含氮物的溶出,能显著提升荔枝果渣饲料的营养价值和生物利用度。
In this paper, the changes of viable cell count, sugar component, titratable acid content, pH value, polyphenol content, protease activity and protein composition during the anaerobic fermentation of litchi pomace by Bacillus licheniformis were studied. The results showed that the lychee pomace was in the stable phase after 24 hours of anaerobic fermentation by Bacillus licheniformis. The number of live bacteria was as high as 8.8 lg CFU/g, it has a long stable period, and the number of viable cells did not decrease significantly, which contributed to the biotransformation of nutrients in lychee pomace by Bacillus licheniformis. The efficiency of fructose utilization during anaerobic fermentation of B. licheniformis is higher than that of glucose. With the consumption of sugar, the titratable acid concentration gradually increased from 0.2 g/L to 5.6 g/L, which was beneficial to the digestion and absorption of nutrients and trace elements, and improved the digestion and absorption rate of the pomace feed. After 72 h of fermentation, the content of free phenol increased significantly. The fermentation of Bacillus licheniformis may change the internal structure of dietary fiber of litchi pomace, which further increased the extraction ratio of insoluble phenolic combined with dietary fiber by ester bond or glycosidic bond in litchi pomace. The protease activity of the pomace increased from an initial 0.88 U/g to a maximum of 6.36 U/g. The other protein content decreased significantly, and the microbial transformation promoted the dissolution of the insoluble fiber-bound nitrogenous material in the pomace, which could significantly improve the nutritional value and bioavailability of the litchi pomace feed.
In this paper, the changes of viable cell count, sugar component, titratable acid content, pH value, polyphenol content, protease activity and protein composition during the anaerobic fermentation of litchi pomace by Bacillus licheniformis were studied. The results showed that the lychee pomace was in the stable phase after 24 hours of anaerobic fermentation by Bacillus licheniformis. The number of live bacteria was as high as 8.8 lg CFU/g, it has a long stable period, and the number of viable cells did not decrease significantly, which contributed to the biotransformation of nutrients in lychee pomace by Bacillus licheniformis. The efficiency of fructose utilization during anaerobic fermentation of B. licheniformis is higher than that of glucose. With the consumption of sugar, the titratable acid concentration gradually increased from 0.2 g/L to 5.6 g/L, which was beneficial to the digestion and absorption of nutrients and trace elements, and improved the digestion and absorption rate of the pomace feed. After 72 h of fermentation, the content of free phenol increased significantly. The fermentation of Bacillus licheniformis may change the internal structure of dietary fiber of litchi pomace, which further increased the extraction ratio of insoluble phenolic combined with dietary fiber by ester bond or glycosidic bond in litchi pomace. The protease activity of the pomace increased from an initial 0.88 U/g to a maximum of 6.36 U/g. The other protein content decreased significantly, and the microbial transformation promoted the dissolution of the insoluble fiber-bound nitrogenous material in the pomace, which could significantly improve the nutritional value and bioavailability of the litchi pomace feed.
引文
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[2]龚小洁,余元善,徐玉娟,等.荔枝汁中果肉沉淀物的营养成分分析及其稳定性研究[J].广东农业科学,2014,41(19):90-93.
[3]张菊,李金敏,张志焱,等.地衣芽孢杆菌的研究进展[J].中国饲料,2012(11):9-11.
[4]杨阳,张付云,苍桂璐.地衣芽孢杆菌生物活性物质应用研究进展[J].生物技术进展,2013,3(1):22-26.
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[7]刘晓琳,陈乐超,余新京,等.地衣芽孢杆菌对断奶仔猪生产性能的影响[J].广东饲料,2008,17(1):27-28.
[8]肖定福,胡雄贵,罗彬,等.地衣芽孢杆菌对仔猪生产性能和猪舍氨浓度的影响[J].家畜生态学报,2008,29(5):74-77.
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[12]李福彬,景翠,陈宝江,等.饲用地衣芽孢杆菌抗逆性与益生性的体外评价[J].黑龙江畜牧兽医,2012(3):15-18.
[13]食品安全国家标准食品微生物学检验:GB4789.35-2010[S].北京:中国标准出版社,2010.
[14]水果、蔬菜制品可滴定酸度的测定:GB/T 12293-90-1989[S].北京:中国标准文献出版社,1989.
[15]Yu Y,Xiao G,Xu Y,et al.Effects of dimethyl dicarbonate(DMDC)on the fermentation of litchi juice by Lactobacillus casei as an alternative of heat treatment[J].Journal of Food Science,2014,79:M947-M954.
[16]Yu Y,Xu Y,Wu J,et al.Effect of ultra-high pressure homogenisation processing on phenolic compounds,antioxidant capacity and antiglucosidase of mulberry juice[J].Food Chemistry,2014,153:114-120.
[17]龚小洁.荔枝果渣的乳酸菌发酵特性及其功能性果粉的加工工艺研究[D].江西:江西农业大学,2015.
[18]Yu Y,Xu Y,Wu J,et al.Effect of ultra-high pressure homogenisation processing on phenolic compounds,antioxidant capacity and antiglucosidase of mulberry juice[J].Food Chemistry,2014,153:114-120.
[19]Mccue P P,Shetty K.Phenolic antioxidant mobilization during yogurt production from soymilk using Kefir cultures[J].Process Biochemistry,2005,40:1791-1797.
[20]Beatriz A Acosta-Estrada,Janet A.Gutierrez-Uribe,Sergio O.SernaSaldivar,et al.Bound phenolics in foods,a review[J].Food Chemistry,2014,152:46-55.
[21]?or?evi?TijanaM,?ilerMarinkovi?SlavicaS,Suzanai D.Effect of fermentation on antioxidant properties of some cereals and pseudo cereals[J].Food Chemistry,2010,119(3):957-963.
[2]龚小洁,余元善,徐玉娟,等.荔枝汁中果肉沉淀物的营养成分分析及其稳定性研究[J].广东农业科学,2014,41(19):90-93.
[3]张菊,李金敏,张志焱,等.地衣芽孢杆菌的研究进展[J].中国饲料,2012(11):9-11.
[4]杨阳,张付云,苍桂璐.地衣芽孢杆菌生物活性物质应用研究进展[J].生物技术进展,2013,3(1):22-26.
[5]高林,白子金,冯波,等.微生物饲料添加剂研究与应用进展[J].微生物学杂志,2014,34(2):1-6.
[6]戴国俊,段忠进,谢恺舟,等.不同剂量地衣芽孢杆菌对断奶仔猪腹泻的影响[J].上海畜牧兽医通讯,2007(34):40-41.
[7]刘晓琳,陈乐超,余新京,等.地衣芽孢杆菌对断奶仔猪生产性能的影响[J].广东饲料,2008,17(1):27-28.
[8]肖定福,胡雄贵,罗彬,等.地衣芽孢杆菌对仔猪生产性能和猪舍氨浓度的影响[J].家畜生态学报,2008,29(5):74-77.
[9]金立明,生宝强.饲用微生物添加剂的研究与应用进展[J].北华大学学报(自然科学版),2004(3):270-272.
[10]高林,白子金,冯波,等.微生物饲料添加剂研究与应用进展[J].微生物学杂志,2014,34(2):1-6.
[11]李永凯,毛胜勇,朱伟云.益生菌发酵饲料研究及应用现状[J].畜牧与兽医,2009,41(3):90-92.
[12]李福彬,景翠,陈宝江,等.饲用地衣芽孢杆菌抗逆性与益生性的体外评价[J].黑龙江畜牧兽医,2012(3):15-18.
[13]食品安全国家标准食品微生物学检验:GB4789.35-2010[S].北京:中国标准出版社,2010.
[14]水果、蔬菜制品可滴定酸度的测定:GB/T 12293-90-1989[S].北京:中国标准文献出版社,1989.
[15]Yu Y,Xiao G,Xu Y,et al.Effects of dimethyl dicarbonate(DMDC)on the fermentation of litchi juice by Lactobacillus casei as an alternative of heat treatment[J].Journal of Food Science,2014,79:M947-M954.
[16]Yu Y,Xu Y,Wu J,et al.Effect of ultra-high pressure homogenisation processing on phenolic compounds,antioxidant capacity and antiglucosidase of mulberry juice[J].Food Chemistry,2014,153:114-120.
[17]龚小洁.荔枝果渣的乳酸菌发酵特性及其功能性果粉的加工工艺研究[D].江西:江西农业大学,2015.
[18]Yu Y,Xu Y,Wu J,et al.Effect of ultra-high pressure homogenisation processing on phenolic compounds,antioxidant capacity and antiglucosidase of mulberry juice[J].Food Chemistry,2014,153:114-120.
[19]Mccue P P,Shetty K.Phenolic antioxidant mobilization during yogurt production from soymilk using Kefir cultures[J].Process Biochemistry,2005,40:1791-1797.
[20]Beatriz A Acosta-Estrada,Janet A.Gutierrez-Uribe,Sergio O.SernaSaldivar,et al.Bound phenolics in foods,a review[J].Food Chemistry,2014,152:46-55.
[21]?or?evi?TijanaM,?ilerMarinkovi?SlavicaS,Suzanai D.Effect of fermentation on antioxidant properties of some cereals and pseudo cereals[J].Food Chemistry,2010,119(3):957-963.