菜籽粕固体发酵及其理化性质的研究
|
摘要
为改善发酵菜籽粕的营养价值,提高在动物饲料中的使用量。以菜籽粕为原料,选用枯草芽孢杆菌、植物乳杆菌、粪链球菌等菌种,通过单菌株与混菌株固体发酵试验,研究菜籽粕发酵产品的理化性质。结果表明,枯草芽孢杆菌、酿酒酵母发酵菜籽粕的效果显著优于其他单菌,明显提高了真蛋白质量分数和氨基酸含量,植物乳杆菌的效果最差。混菌株发酵中枯草芽孢杆菌、酿酒酵母、粪链球菌、黑曲霉四菌种组合发酵明显高于其他组合,发酵菜籽粕中有益活菌总数为4.35×107cfu/g、真蛋白质量分数为45.69%、氨基酸含量为331.48 mg/g、多肽得率为18.31%、硫苷含量为10.32μmol/g、单宁含量为5.61μg/g。结果提示,混菌株发酵效果明显优于单菌株发酵,混菌株发酵中以枯草芽孢杆菌、酿酒酵母、粪链球菌、黑曲霉四菌种组合发酵效果最好,提高了菜籽粕作为饲料蛋白的品质。
In order to improve the nutritional value of fermented vegetable seed meal and increase theuse of animal feed. The physicochemical properties of the fermentation products of rapeseed meal were studied by solid fermentation test of single strainand mixed strains using the rapeseed meal asraw material, such as Bacillus subtilis, Lactoba-cillus plantata, and Streptococcus faectoris. Theresults showed that Bacillus subtilis and Saccha-romyces cerevisiae could fermenting vegetableseed meal significantly better than other singlebacteria, and significantly improved the true protein quality score and amino acid content, while the plant Lactobacillus had the worst effect. The com-bination fermentation of Bacillus subtilis, Saccharomyces cerevisiae, Streptococcus faeca and Aspergil-lus Niger was significantly higher than other combinations. The total number of beneficial bacteria infermented vegetable seed meal is 4.35×107 cfu/g, the true protein mass score is 45.69%, the amino ac-id content is 331.48 mg/g, the polypeptide yield is 18.31%, the glycoside content is 10.32 μmol/g, andthe tannin content is 5.61 μg/g. The results indicate that the fermentation effect of mixed strains is bet-ter than that of single strains, and the combination of Bacillus subtilis, Saccharomyces cerevisiae,Streptococcus faeca and Aspergillus melanogaster is the best in mixed fermentation, which improvesthe quality of rapeseed meal as feed protein.
In order to improve the nutritional value of fermented vegetable seed meal and increase theuse of animal feed. The physicochemical properties of the fermentation products of rapeseed meal were studied by solid fermentation test of single strainand mixed strains using the rapeseed meal asraw material, such as Bacillus subtilis, Lactoba-cillus plantata, and Streptococcus faectoris. Theresults showed that Bacillus subtilis and Saccha-romyces cerevisiae could fermenting vegetableseed meal significantly better than other singlebacteria, and significantly improved the true protein quality score and amino acid content, while the plant Lactobacillus had the worst effect. The com-bination fermentation of Bacillus subtilis, Saccharomyces cerevisiae, Streptococcus faeca and Aspergil-lus Niger was significantly higher than other combinations. The total number of beneficial bacteria infermented vegetable seed meal is 4.35×107 cfu/g, the true protein mass score is 45.69%, the amino ac-id content is 331.48 mg/g, the polypeptide yield is 18.31%, the glycoside content is 10.32 μmol/g, andthe tannin content is 5.61 μg/g. The results indicate that the fermentation effect of mixed strains is bet-ter than that of single strains, and the combination of Bacillus subtilis, Saccharomyces cerevisiae,Streptococcus faeca and Aspergillus melanogaster is the best in mixed fermentation, which improvesthe quality of rapeseed meal as feed protein.
引文
[1]兰时乐,毛小伟,肖调义,等.菜籽粕混合菌固体发酵脱毒条件的响应面优化研究[J].2013,25(3):617-627.
[2]蒋边.菜籽粕固态发酵制备多肽及降解硫苷的试验研究[D].江苏大学,2014.
[3]肖萌.益生菌混合发酵菜籽粕及其营养特性的研究[D].湖南农业大学,2014.
[4]胡永娜,李爱科,王之盛,等.微生物固态发酵菜籽粕营养特性的研究[J].中国粮油学报,2012,27(3):76-80.
[5]高冬余,李吕木,许发芝,等.微生物固态厌氧发酵菜籽粕的研究[J].食品与发酵工业,2010,36(3):75-79.
[6]孙林,刘平,陈金和,等.菌种和发酵条件对菜籽粕中植酸和单宁的影响[J].养猪,2017(5):9-12.
[7]刘平,孙林,曾作财,等.菜籽粕中单宁的固态发酵降解和条件优化[J].饲料研究,2018(4):70-75.
[8]余冰,傅娅梅,叶楠,等.固态发酵对复合蛋白质饲料营养价值改善效果的研究[J].动物营养学报,2009,21(4):546-553.
[9]刘宝生,余占桥.一株高度黏连的枯草芽孢杆菌的活菌计数[J].黑龙江畜牧兽医,2011(9):19-20.
[10]NY/T 1582-2007油菜籽中硫代葡萄糖苷的测定高效液相色谱法[S].2007.
[11]王俊峰.饲料中真蛋白质含量的测定方法[J].广东饲料,2004,13(6):37-38.
[12]汪正华,魏晶石,沈俭.对菜籽饼中硫葡萄糖苷有高效降解作用的菌种筛选研究[J].微生物学杂志,2000,20(1):57-59.
[13]GB/T 27985-2011饲料中单宁的分光光度测定方法[S].2011.
[14]鲁伟,任国谱,宋俊梅.蛋白水解液中多肽含量的测定方法[J].食品科学,2005,26(7):169-171.
[15]何荣海,蒋边,朱培培,等.枯草芽孢杆菌固态发酵菜籽粕生产多肽及降解硫苷的研究[J].食品工业科技,2014(10):228-233.
[16]邱良伟,顾拥建,沙文锋,等.复合微生态固态发酵菜籽粕的研究[J].安徽农业科学,2015,43(3):209-211.
[17]刘敏佳.菜子粕的抗营养因子及其脱毒研究进展[J].湖北畜牧兽医,2016,37(3):9-12.
[18]顾斌,马海乐,刘斌.菜籽粕混菌固态发酵制备多肽饲料的研究[J].中国粮油学报,2011,26(1):83-87.
[19]张宗舟.菜籽饼生物脱毒的微生物筛选复配、脱毒机理与应用效果研究[D].甘肃天水师范大学,2003.
[20]孙林.微生物固态发酵菜籽粕的研究[D].安徽农业大学,2008.
[2]蒋边.菜籽粕固态发酵制备多肽及降解硫苷的试验研究[D].江苏大学,2014.
[3]肖萌.益生菌混合发酵菜籽粕及其营养特性的研究[D].湖南农业大学,2014.
[4]胡永娜,李爱科,王之盛,等.微生物固态发酵菜籽粕营养特性的研究[J].中国粮油学报,2012,27(3):76-80.
[5]高冬余,李吕木,许发芝,等.微生物固态厌氧发酵菜籽粕的研究[J].食品与发酵工业,2010,36(3):75-79.
[6]孙林,刘平,陈金和,等.菌种和发酵条件对菜籽粕中植酸和单宁的影响[J].养猪,2017(5):9-12.
[7]刘平,孙林,曾作财,等.菜籽粕中单宁的固态发酵降解和条件优化[J].饲料研究,2018(4):70-75.
[8]余冰,傅娅梅,叶楠,等.固态发酵对复合蛋白质饲料营养价值改善效果的研究[J].动物营养学报,2009,21(4):546-553.
[9]刘宝生,余占桥.一株高度黏连的枯草芽孢杆菌的活菌计数[J].黑龙江畜牧兽医,2011(9):19-20.
[10]NY/T 1582-2007油菜籽中硫代葡萄糖苷的测定高效液相色谱法[S].2007.
[11]王俊峰.饲料中真蛋白质含量的测定方法[J].广东饲料,2004,13(6):37-38.
[12]汪正华,魏晶石,沈俭.对菜籽饼中硫葡萄糖苷有高效降解作用的菌种筛选研究[J].微生物学杂志,2000,20(1):57-59.
[13]GB/T 27985-2011饲料中单宁的分光光度测定方法[S].2011.
[14]鲁伟,任国谱,宋俊梅.蛋白水解液中多肽含量的测定方法[J].食品科学,2005,26(7):169-171.
[15]何荣海,蒋边,朱培培,等.枯草芽孢杆菌固态发酵菜籽粕生产多肽及降解硫苷的研究[J].食品工业科技,2014(10):228-233.
[16]邱良伟,顾拥建,沙文锋,等.复合微生态固态发酵菜籽粕的研究[J].安徽农业科学,2015,43(3):209-211.
[17]刘敏佳.菜子粕的抗营养因子及其脱毒研究进展[J].湖北畜牧兽医,2016,37(3):9-12.
[18]顾斌,马海乐,刘斌.菜籽粕混菌固态发酵制备多肽饲料的研究[J].中国粮油学报,2011,26(1):83-87.
[19]张宗舟.菜籽饼生物脱毒的微生物筛选复配、脱毒机理与应用效果研究[D].甘肃天水师范大学,2003.
[20]孙林.微生物固态发酵菜籽粕的研究[D].安徽农业大学,2008.