复合菌发酵豆粕的效果及代谢产物研究  

Effects and Metabolites of Soybean Meal Fermented by Compound Microbes

作　　者：郭萌萌 曹锡 张科[2] 杨雨鑫[2] 王小龙[2] 陈玉林[2] GUO Mengmeng;CAO Xi;ZHANG Ke;YANG Yuxin;WANG Xiaolong;CHEN Yulin(College of Veterinary Medicine,Northwest A&F University,Yangling 712100,China;College of Animal Science and Technology,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学动物医学院,杨凌712100 [2]西北农林科技大学动物科技学院,杨凌712100

出　　处：《动物营养学报》2022年第1期659-670,共12页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家重点研发计划(2018YFD0502102-4);国家绒毛用羊产业技术体系(CAS-39-12)。

摘　　要：为了研究添加饲用复合菌发酵豆粕后营养物质、抗营养因子及代谢产物的变化,本试验以豆粕为发酵原料,按照枯草芽孢杆菌、乳酸菌、酵母菌的接种体积比例不同设置9个组(G1~G9组),其中对照组仅添加试验组所添加菌液等体积的无菌水。在料水比为1∶0.42、温度为37℃、接种量为12%的条件下发酵5 d,在不同的发酵时间(1、2、3、4、5 d)动态取样,测定各试验组和对照组的pH,发酵结束后,对各组的粗蛋白质、小肽、粗脂肪、粗纤维、大豆球蛋白、有效磷及毒素及代谢产物含量进行测定。利用非靶向代谢组学研究代谢产物的变化,试验分为5组,分别为枯草芽孢杆菌组(Bac组)、乳酸菌组(Lac组)、酵母菌组(Yea组)和混菌组(Mix组)以及对照组(CK组),分析发酵豆粕的差异代谢产物。结果表明:当枯草芽孢杆菌:乳酸菌:酵母菌的接菌的接种体积比例为6∶2∶3(G5组)时,发酵效果最好,与对照组相比,粗蛋白质、小肽和有效磷含量均显著增加(P<0.05),其中小肽含量增加了34.75%;中性洗涤纤维和酸性洗涤纤维含量显著下降(P<0.05);大豆球蛋白含量降低至(107.19±14.21)mg/g(P<0.05);黄曲霉毒素和玉米赤霉烯酮含量也显著下降(P<0.05)。非靶向代谢组学研究结果表明,发酵过程有效提高了黄豆苷元、α-乳糖等有益成分含量。综上所述,添加饲用复合菌发酵豆粕显著降低了大豆球蛋白的含量,同时提高小肽、黄豆苷元和α-乳糖的含量,达到提高饲料品质的目的。To study the changes of nutrients,anti-nutrition factors and metabolites in soybean meal fermented by compound bacteria,in this study,we designed 9 groups(G1 to G9 groups)and divided them depending on the different inoculation volume proportions of Bacillus subtilis,Lactobacillus and yeast,and the control group was only added with the same volume of sterile water as the experimental groups.The ratio of soybean to water was 1∶0.42,inoculation amount was 12%,and 37℃fermentation for 5 days.Samples were taken at different fermentation time(1,2,3,4 and 5 d)to determine the pH of the experimental groups and the control group.After the fermentation,the contents of crude protein,small peptide,crude fat,crude fiber,soybean globulin,available phosphorus,toxin and metabolites in each group were determined.The untargeted metabolomics was used to analyzed the metabolite of fermented soybean meal,we designed five groups,Bacillus subtilis group(Bac group),lactic acid bacteria group(Lac group),yeast group(Yea group),mixed bacteria group(Mix group),and control group(CK group),respectively.The results showed when the inoculation volume ratio of Bacillus subtilis∶Lactobacillus∶yeast=6∶2∶3(G5 group),the fermentation effect was the best.Compared with the control group,crude protein,small peptide and available phosphorus contents was significantly increased(P<0.05),among which small peptide content increased by 34.75%;neutral and acid detergent fibers contents were significantly decreased(P<0.05);soybean globulin content was decreased by(107.19±14.21)mg/g(P<0.05);aflatoxin and zearalenone contents were also significantly decreased(P<0.05).The untargeted metabolomics results showed that the ratio of beneficial metabolites effectively increased such as daidzein andα-lactose.The results showed that the fermentation process effectively increased the contents of daidzein,α-lactose and other beneficial ingredients.In conclusion,adding compound bacteria to fermented soybean meal significantly reduce the contents of soy globuli

关 键 词：豆粕 发酵 复合菌 营养物质 抗营养因子 代谢产物 

分 类 号：S816[农业科学—饲料科学]