复合发酵棉籽粕营养价值及活性产物分析研究  

Nutritional Value and Active Products of Compound Fermented Cottonseed Meal

作　　者：夏新成[1] 张卫辉[1] 刘丽华[1] 滕安国[1] 陈佳[1] 高峰[1] 周光宏[1] 

机构地区：[1]南京农业大学动物科技学院,南京210095

出　　处：《中国粮油学报》2010年第2期96-100,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：旨在研究复合固态发酵（两株酵母和一株霉菌）对棉籽粕脱毒效果及营养价值的影响,同时分析测定发酵底物中的活性产物。结果表明：复合发酵可极显著降低棉籽粕底物游离棉酚含量（P〈0.01）,降解率达71.90%;棉籽粕底物粗蛋白、总氨基酸和必需氨基酸含量分别提高28.96%、8.83%、7.58%;发酵54~60 h时底物中蛋白酶活力最高（酸性蛋白酶活力为931.58 U/g,中性蛋白酶活力为1 097.79 U/g,碱性蛋白酶活力为798.62 U/g）,纤维素酶活力最高（滤纸酶活力为1 601.66 U/g,Cx酶活力为3 590.02 U/g,C1酶活力为1 685.35 U/g）,淀粉酶活力最高为578.05 U/g;同时发酵过程产生了一定量的有机酸。The effect of mixed culture solid fermentation on detoxification and nutritional value of cottonseed meal was investigated.Cottonseed meal was fermented with three strains（Rhizopus oryzae,Candida oleophila and Kloeckera lindneri）,then the reducing sugar content,protease activity,cellulase activity,amylase activity and organic acid content of the fermented cottenseed meal were analyzed,and its free gossypol（FG） content,crude protein（CP） content and amino acid contents were also determined.Results： The mixed culture fermentation significantly（P0.01） decreases FG content in the fermented cottonseed meal,making a detoxification rate up to 71.90%.The CP content,total amino acids and essential amino acids are increased by 28.50%,8.83%,7.58%,respectively.The protease activities of the cottenseed meal after 54～60h fermentation are enhanced to peak values,namely,acid proteinase activity 931.58 U/g,neutral proteinase activity 1097.79 U/g,and alkaline protease activity 798.62 U/g;the cellulase activities are also enhanced to peak values,such as filter paper activity（FPA） 1601.66 U/g,Cx enzyme activity 3590.02 U/g,and C1 enzyme activity 1685.35 U/g.The amylase activity of the fermented cottenseed meal is enhanced to a peak value of 578.05 U/g.Meanwhile,a certain amount of organic acids are produced in the fermentation.

关 键 词：橄榄假丝酵母 稻根霉 lindneri 固态发酵 棉籽粕 营养价值 活性产物 

分 类 号：S816.6[农业科学—饲料科学]