水产功能性发酵豆粕用乳酸菌菌株的筛选研究  

Screening of lactic acid bacteria for aquatic functional soybean meal fermentation

作　　者：聂庆杰 杨红玲[1] 张姣锦 汪攀 朱传忠 孙云章[1,2] NIE Qing-jie;YANG Hong-ling;ZHANG Jiao-jin;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]福建大北农华有水产科技集团有限公司,福建漳州363500

出　　处：《饲料研究》2022年第21期74-77,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);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)。

摘　　要：研究旨在筛选具有良好发酵效果的乳酸菌,开发水产功能性发酵豆粕。研究利用实验室菌种库中的9株乳酸菌菌株,检测其生长曲线和培养液中乳酸含量,探究其对豆粕的发酵效果,分析发酵豆粕中抗营养因子的含量。结果显示:乳酸乳球菌17在培养12 h左右进入对数生长期,培养24 h后乳酸含量达15.28 mmol/L,发酵豆粕感官品质优良,大豆球蛋白降解率为37.29%,β-伴大豆球蛋白降解率为24.49%。研究发现,乳酸乳球菌17对豆粕具有良好的发酵效果,可以作为生产水产功能性发酵豆粕的候选菌株。The study was to screen out lactic acid bacteria with good fermentation effect and develop aquatic functional fermented soybean meal. The growth curve and lactic acid content in culture medium of nine lactic acid bacteria strains in laboratory strain bank were detected to explore the fermentation effect on soybean meal, and the content of anti-nutritive factors in fermented soybean meal was analyzed. The results showed that Lactococcus lactis 17 entered the logarithmic growth phase at about 12 h of culture, and the lactic acid content reached 15.28 mmol/L after 24 h of culture. The sensory quality of fermented soybean meal was good, the degradation rate of soybean globulin was 37.29%, the degradation rate ofβ-accompanied soybean globulin was 24.49%. The experiment indicates that Lactococcus lactis 17 has good fermentation effect on soybean meal, which can be used as a candidate strain for functional soybean meal fermentation in aquatic products.

关 键 词：发酵豆粕 乳酸 乳酸乳球菌 生长曲线 抗营养因子 

分 类 号：S963.5[农业科学—水产养殖]