微生物固态发酵和酶解工艺处理棉粕的研究
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- 英文论文题名：Study on treatment of cottonseed meal by the solid-state fermentation and enzymatic hydrolysis
- 论文作者：韩伟 ; 李晓敏 ; 刘倩 ; 王晓玲 ; 张晓琳
- 英文论文作者：HAN Wei ; LI Xiaomin ; LIU Qian ; WANG Xiaoling ; ZHANG xiaolin ; Fermentation Biotechnology Group ; Academy Of State Administration Of Grain ; Biological Engineering College ; JiangNan University
- 年：2016
- 作者机构：国家粮食局科学研究院发酵生物技术组;江南大学生物工程学院;
- 论文关键词：棉粕 ; 固态发酵 ; 酶解 ; 游离棉酚
- 英文论文关键词：cottonseed meal ; solid-state fermentation ; enzymatic hydrolysis ; free gossypol
- 会议召开时间：2016-11-04
- 会议录名称：中国畜牧兽医学会动物微生态学分会第五届第十二次全国学术研讨会论文集
- 语种：中文
- 分类号：S816
- 学会代码：ZGXJ
- 会议名称：中国畜牧兽医学会动物微生态学分会第五届第十二次全国学术研讨会
- 会议地点：中国山东青岛
- 主办单位：中国畜牧兽医学会动物微生态学分会
- 学会名称：中国畜牧兽医学会
- 页数：1
- 文件大小：66k
- 原文格式：O
- 会议级别：全国
摘要
本试验研究了微生物和蛋白酶共同作用下棉粕中毒性因子和营养成分的变化。在枯草芽孢杆菌、酿酒酵母和中性蛋白酶等参与的固态发酵体系中,检测棉粕中游离棉酚、粗蛋白、酸溶性蛋白、粗纤维、氨基酸组成、益生菌含量等指标。结果发现,60h的固态发酵与酶解后,相比原始棉粕,发酵棉粕中游离棉酚含量降低40%以上,酸溶蛋白提高了108.7%,粗纤维降低约12.7%,枯草芽孢杆菌和酵母含量分别大于1.0×10~8 CFU/g和1.0×10~7 CFU/g。由此可见,经过发酵和酶解后棉籽蛋白的营养价值和饲料品质有所提高。
This experiment was conducted to studythe toxicity and nutritional components' changes in cottonseed meal by the solid-state fermentation and enzymatic hydrolysis.In the reaction system,Bacillus subtilis,Saccharomyces cerevisiae and neutral proteinase are the main participants.Some index,such as free gossypol,crude protein,acid soluble protein,crude fiber,amino acid composition and probiotics,are detected.The results showed that:Compared to the original cottonseed meal,the free gossypol decreased by more than 40%,the acid soluble protein increased by 108.7%,crude fiber decreased by 12.7%,the Bacillus subtilis and yeast content were more than l.0×10~8 CFU/g and l.0×10~7 CFU/g respectively,after 60 h fermentation.Therefore,the nutritional value of cottonseed protein was increased by fermentation and enzymatic hydrolysis.
This experiment was conducted to studythe toxicity and nutritional components' changes in cottonseed meal by the solid-state fermentation and enzymatic hydrolysis.In the reaction system,Bacillus subtilis,Saccharomyces cerevisiae and neutral proteinase are the main participants.Some index,such as free gossypol,crude protein,acid soluble protein,crude fiber,amino acid composition and probiotics,are detected.The results showed that:Compared to the original cottonseed meal,the free gossypol decreased by more than 40%,the acid soluble protein increased by 108.7%,crude fiber decreased by 12.7%,the Bacillus subtilis and yeast content were more than l.0×10~8 CFU/g and l.0×10~7 CFU/g respectively,after 60 h fermentation.Therefore,the nutritional value of cottonseed protein was increased by fermentation and enzymatic hydrolysis.
引文
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[4]何涛.棉籽粕的发酵脱毒及其在肉仔鸡中的应用研究[D].中国农业科学院,2008.
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[6]诸葛斌,刘俊,方慧英,孙进,张漾,诸葛健.混菌发酵改良棉粕蛋白工艺及协同作用研究[J].中国生物工程杂志,2011,3l(9):62-68.
[7]乔晓艳,蔡国林,陆健.微生物发酵改善棉粕饲用品质的研究[J].中国油脂,2013,38(5):30-34.
[2]薛福连.开发棉籽蛋白饲料[J].饲料与畜牧,2001(1):31-32.
[3]中华人民共和国国家标准.饲料用棉粕[S].GB/T21264-2007.
[4]何涛.棉籽粕的发酵脱毒及其在肉仔鸡中的应用研究[D].中国农业科学院,2008.
[5]张长海.浅谈新疆棉籽加工业[J].中国油脂,2004,29(1):10-13.
[6]诸葛斌,刘俊,方慧英,孙进,张漾,诸葛健.混菌发酵改良棉粕蛋白工艺及协同作用研究[J].中国生物工程杂志,2011,3l(9):62-68.
[7]乔晓艳,蔡国林,陆健.微生物发酵改善棉粕饲用品质的研究[J].中国油脂,2013,38(5):30-34.