3种益生菌发酵豆粕的营养品质研究  

Study on nutritional quality of three probiotics fermented soybean meal

作　　者：李杰 张姣锦 杨红玲[1] 汪攀 朱传忠 孙云章[1] LI Jie;ZHANG Jiao-jin;YANG Hong-ling;WANG Pan;ZHU Chuan-zhong;SUN Yun-zhang

机构地区：[1]集美大学水产学院厦门市饲料检测与安全评价重点实验室,福建厦门361021 [2]福建大北农水产科技有限公司,福建漳州36350O

出　　处：《饲料研究》2021年第22期56-59,共4页Feed Research

基　　金：福建省科技重大专项专题项目(项目编号:2021NZ029022);福建省教育厅项目(项目编号:JAT190351);厦门市海洋与渔业发展专项资金项目(项目编号:19CZP018HJ04);福建省水产功能性饲料及养殖环境调控重点实验室开放课题(项目编号:FACE20200005)。

摘　　要：试验以前期筛选的乳酸乳球菌17、酿酒酵母菌Sa和短小芽孢杆菌SE5作为菌种,对发酵豆粕进行感官评价和理化性质分析。结果显示,各发酵组豆粕胰蛋白抑制因子几乎全部去除,大豆抗原蛋白含量明显降低(P<0.05),大豆球蛋白和β-伴大豆球蛋白降解率均以短小芽孢杆菌SE5发酵最佳,去除率分别为88.83%和58.03%;各发酵组活菌数量呈指数级增加,粗蛋白质、酸溶蛋白、大豆肽和粗蛋白质消化率与发酵前相比均显著提高(P<0.05),其中短小芽孢杆菌SE5发酵豆粕的大豆肽提高了869.83%。研究表明,短小芽孢杆菌SE5发酵豆粕的各项指标效果均较好。The experiment selected Lactococcus lactis 17, Saccharomyces ceratosus Sa and Bacillus pumilus SE5 as fermentation strains, to analyze the nutritional values of the fermented soybean meals. The results showed that the inhibitory factors of pancreatic protein were almost all removed in all fermentation groups, and the content of soybean antigen protein was significantly decreased(P<0.05). The degradation rates of soybean globulin and β-associated soybean globulin were 88.83% and 58.03% in Bacillus pumilus SE5, respectively. The number of viable bacteria in all fermentation groups increased exponentially, the digestibility of crude protein, acid-soluble protein, soybean peptide and crude protein were significantly increased compared with that before fermentation(P<0.05), and the soybean peptide in soybean meal fermented by Bacillus pumilus SE5 was increased by 869.83%. The experiment indicates that the various indicators of Bacillus pumilus SE5 fermented soybean meal are better.

关 键 词：豆粕 固态发酵 抗营养因子 营养价值 

分 类 号：S816.7[农业科学—饲料科学]