复合微生物固态发酵菜籽粕的研究  

Study of Solid Substrate Fermentation with Complex Microbial on Rapeseed Meal

作　　者：邱良伟[1,2] 顾拥建[1] 沙文锋[1] 戴晖[1] 朱娟[1] 

机构地区：[1]江苏沿江地区农业科学研究所,江苏如皋226541 [2]江苏省睢宁县林牧渔业局,江苏睢宁221200

出　　处：《安徽农业科学》2015年第3期209-211,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究复合微生物固态发酵对菜籽粕的脱毒效果及营养价值的影响。[方法]以普通菜籽粕为原料,利用现代固态发酵原理,采用植物乳杆菌和黑曲霉进行固态发酵,探讨降解抗营养因子及提高粗蛋白含量最佳发酵工艺。[结果]试验表明,复合微生物固态发酵可显著降低菜籽粕中抗营养因子的含量,混菌混合发酵效果优于单菌种发酵效果。植物乳杆菌与黑曲霉接种比例为3∶1,接种量20%,料水比为1∶0.8 g/ml,菜粕∶玉米∶麸皮为8∶1∶1,发酵时间为48 h。发酵后菜籽粕中粗蛋白含量提高了6.57%,小肽含量提高了88.76%,粗纤维含量降低11.31%;抗营养因子异硫氰酸酯降低了64.00%,噁唑烷硫酮降低了81.82%,硫苷降低了75.16%;总氨基酸含量提高了11.59%。[结论]研究可为菜籽粕在生物饲料中的开发利用提供一条有效途径。[Objective] To study effects of compound microbial solid fermentation on detoxification and nutritional value of rapeseed meal.[Method]With common rapeseed meal as raw material,using modern solid fermentation principle,Lactobacillus plantarum and Aspergillus niger were adopted to conduct solid fermentation. The optimal fermentation technique of degradating anti nutritional factors and improving crude protein content was discussed. [Result]The results showed that complex microbial solid fermentation can significantly reduce content of anti nutritional factors in rapeseed meal. The fermentation effect of complex bacterias is superior than single bacteria. The ratio between Lactobacillus plantarum and Aspergillus niger is 3∶1,innoculation amount 20%,solid-liqud ratio 1∶0. 8 g / ml,rapeseed meal： maize： bran = 8∶ 1∶ 1,fermentation time 48 h. After fermentation,crude protein content increased 6. 57%,small peptide increased 88. 76%,crude fiber content reduced 11. 31%; Isothiocyanate,Oxazolidine thione,Glucosinolate reduced 64. 00%,81. 82%,75. 16%,respectively; total amino acid content increased 11. 59%. [Conclusion] The study can provide an effective way for development and utilization of rapeseed meal in biological feed.

关 键 词：微生物 菜籽粕 固态发酵 

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]