微生物固态发酵菜籽粕营养特性的研究  

Study on the Nutritional Character of Rapeseed Meal by Microbial Solid State Fermentation

作　　者：胡永娜[1,2] 李爱科[1] 王之盛[2] 张晓琳[1] 刘国明[1] 韩伟[1] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]四川农业大学动物营养所,雅安625014

出　　处：《中国粮油学报》2012年第3期76-80,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2006BAD12B04)

摘　　要：以普通菜籽粕为原料,选用枯草芽孢杆菌、地衣芽孢杆菌、植物乳杆菌、啤酒酵母、季也蒙毕赤酵母及黑曲霉等菌种,通过单菌株与混菌株发酵试验,研究发酵对菜籽粕中粗蛋白和抗营养因子含量的影响。结果表明,芽孢杆菌的蛋白酶活性高于其他菌株;混菌株发酵效果明显优于单菌株发酵;混菌株发酵中枯草芽孢杆菌、植物乳杆菌和啤酒酵母三菌种组合发酵能较好地提高菜籽粕作为饲料蛋白的品质,此时其粗蛋白质增加率和硫代葡萄糖苷(硫苷)、唑烷硫酮(OZT)、单宁、植酸降解率分别为5.37、93.44、99.99、34.86、18.15%(干基)。In order to improve the quality of rapeseed meal, common rapeseed were used as raw materials and Bacillus subtilis, Bacillus licheniformis, Lactobacillus plantarum, Saccharomyces cerevisiae, Pichia guilliermondii and several species of Aspergillus niger were selected to study the fermentation of rapeseed meal protein and anti -nutritional factors content, by a single and mixed culture solid state fermentation. The results showed that the activity of Bacillus protease was higher than other strains;the result of mixed culture solid state fermentation was better than single culture solid state fermentation;the fermentation of the combination of Bacillus subtilis ,Lactobacillus plantarum and Saccharomyces cerevisiae could improve the quality of protein. Then the increase rate of crude protein and glucosinolate, OZT ,tannin ,phytic acid degradation rates were respectively 5.37,93.44,99.99,34.86 and 18.15% （ dry basis）.

关 键 词：菜籽粕 固态发酵 抗营养因子 粗蛋白 

分 类 号：S816.43[农业科学—饲料科学]