不同白腐菌预处理对木薯渣营养品质的影响  

The influence of different white-rot fungal pretreatment on the nutritional quality of cassava residues

作　　者：宋丽丽[1] 魏涛[1] 梁萌[1] 郭原[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《饲料工业》2016年第22期45-49,共5页Feed Industry

基　　金：河南省科技攻关[152102110104];郑州轻工业学院博士基金[2013BSJJ005]

摘　　要：木薯渣的高效转化利用,是实现废弃物资源化利用的有效途径。研究以木薯渣为原料,比较黄孢原毛平革菌、硬毛盖孔菌、杂色云芝、糙皮侧耳和刺芹侧耳预处理对木薯渣营养品质的影响。结果表明,杂色云芝有较强的选择性降解木质素的能力,预处理15 d后木质素降解了42.14%,纤维素仅降解8.85%,且木薯渣感官评价为最高。黄孢原毛平革菌、杂色云芝、糙皮侧耳生物处理后木薯渣品质显著提升,可溶性糖含量较对照分别提高4.34、7.25倍和9.98倍,粗蛋白含量较对照分别提升了55.6%、111.7%和107.9%。糙皮侧耳对木薯渣中氰化物的清除能力较强,生物处理后的木薯渣氰化物含量仅为4.52 mg/kg。试验结果表明,白腐菌预处理能显著提升木薯渣营养品质,是实现木薯渣高效利用的有效途径。Efficient conversion and utilization of cassava residues, is an effective way to utilize the wastes. The effect of biological pretreatment using Phanerochaete chrysosporium, Funalia trogii, Coriolus versieolor, Pleurotus ostreatus and Pleurotus eryngi to the nutritional quality of cassava residues was studied. Results showed that C. versicolor selectively degraded lignin, lignin was degraded by 42.14% and cellulose was only degraded by 8.85% after 15-d biopretreatment. In addition, sensory evaluation on fermentation qualities of cassave residues was the best. The quality of cassava residues were highly improved after pretreated by P. chrysosporium, C. versicolor and P. ostreatus, the yields of soluble sugar were improved by 4.34-fold, 7.25-fold and 9.98-fold, respectively. The yields of crude protein in cassava residues were improved by 55.6%, 111.7% and 107.9%, compared to raw materials. The content of cyanide in cassava residues was only 4.52 mg/kg cassava residues after biological pre- treated using P. ostreatus. White rot fungal pretreatment could greatly improve the quality of cassava residues, which is an effective way for the efficient utilization of cassava residues.

关 键 词：木薯渣 白腐菌 营养价值 预处理 

分 类 号：TQ92[轻工技术与工程—发酵工程]