菜籽粕固态分步发酵的工艺研究  

Two-step solid fermentation process of rapeseed meal

作　　者：朱少华[1] 曲露[1] 李小定[1] 刘平 王萌[1] 刘硕[1] 

机构地区：[1]华中农业大学食品科技学院,环境食品学教育部重点实验室,武汉430070 [2]广西九通王环保生物工程有限公司,南宁530100

出　　处：《中国油脂》2014年第7期37-41,共5页China Oils and Fats

基　　金：国家科技支撑计划项目(2013BAD20B06);湖北省科技厅研究与开发项目

摘　　要：为提高菜籽粕的饲用营养价值,采用固态分步发酵技术对其进行处理,并利用正交试验优化工艺参数。从8种微生物菌株中筛选3种菌先进行有氧发酵,优化的工艺参数为:酿酒酵母、乳酸菌、枯草芽孢杆菌配比2∶1∶1,接种量1.5%,发酵温度36℃,料水比1∶1,发酵时间3 d;在有氧发酵的基础上用乳酸菌进行厌氧发酵,优化的工艺参数为:接种量0.5%,33℃下发酵3 d。在优化工艺条件下,得到的发酵菜籽粕中多肽、总酸、粗蛋白的含量分别提高了348.19%、255.28%、7.45%,硫甙、ITC、OZT、粗纤维、植酸分别降解了48.19%、26.92%、92.86%、1.35%、14.73%,单宁含量略有提高。In order to improve the forage nutritional value of rapeseed meal,the two-step solid fermenta-tion technology was employed to treat rapeseed meal,and the process parameters were optimized by or-thogonal experiment. Three strains were screened out from eight microbial strains for aerobic fermenta-tion. The optimal process parameters of aerobic fermentation were obtained as follows：ratio of Saccharo-myces cerevisiae to Lactobacillus to Bacillus subtilis 2：1：1,inoculation dosage 1. 5%,fermentation tempera-ture 36℃,ratio of material to water 1：1,fermentation time 3 d. Anaerobic fermentation of Lactobacillus was conducted based on the aerobic fermentation,and the optimal process parameters of anaerobic fermen-tation were obtained as follows：inoculation dosage 0 . 5%, fermentation temperature 33℃, fermentation time 3 d. Under these conditions,the contents of peptide,total acid and crude protein in the fermented rapeseed meal improved by 348 . 19%,255 . 28% and 7 . 45% respectively;the degradation rates of glu-cosinolates,ITC, OZT, crude fiber and phytic acid were 48. 19%, 26. 92%, 92. 86%, 1. 35% and 14. 73% respectively;tannin content increased slightly.

关 键 词：菜籽粕 脱毒 分步发酵 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] S816[轻工技术与工程—食品科学与工程]