固态发酵饲料工艺优化及抗营养因子降解效果研究  

Study on Optimization of Solid-State Fermentation Feed Process andDegradation Effects of Anti-Nutritional Factor

作　　者：陈诗宇 茶光辉 李吉琴 梅会友 展丽梅 鲍国樱 徐乐 曹振辉[1] CHEN Shiyu;CHA Guanghui;LI Jiqin;MEI Huiyou;ZHAN Limei;BAO Guoying;XU Le;CAO Zhenhui(College of Animal Science and Technology,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学动物科学技术学院,昆明650201

出　　处：《动物营养学报》2023年第10期6787-6800,共14页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：云南省中青年学术和技术带头人后备人才(202305AC160040);云南省宣威市宣和猪产业科技特派团"项目(202104BI090022)。

摘　　要：本研究旨在对黑曲霉和乳酸杆菌(植物乳杆菌和发酵乳杆菌)二段固态发酵大豆皮和菜籽饼工艺条件进行优化,并对其发酵前后营养物质和抗营养因子含量变化进行研究。采用单因素试验设计,以发酵产物中还原糖含量为指标,筛选出黑曲霉发酵阶段适宜的发酵温度、料液比、发酵时间、大豆皮和菜籽饼原料比例和接种量,并通过四因素三水平(L 934)正交试验探究料液比、发酵时间、大豆皮和菜籽饼原料比例和接种量对黑曲霉发酵产物中还原糖含量的影响。在黑曲霉固态发酵的最佳工艺基础上,采用单因素试验设计,以发酵产物中乳酸杆菌活菌数为指标,探究乳酸杆菌发酵阶段适宜的发酵时间、发酵温度、接种量和尿素添加量,并通过四因素三水平(L 934)正交试验探究发酵时间、发酵温度、接种量和尿素添加量对乳酸杆菌发酵产物中乳酸杆菌活菌数的影响。结果表明:黑曲霉最优发酵工艺为发酵温度35℃,料液比1.0∶2.8 g/mL,发酵时间60 h,大豆皮和菜籽饼原料比例2∶1,接种量5×107 CFU/g。乳酸杆菌最优发酵工艺为发酵温度35℃,发酵时间60 h,接种量5×106 CFU/g,尿素添加量1.0%。经黑曲霉和乳酸杆菌二段固态发酵后,发酵产物中粗蛋白质、粗脂肪、粗灰分含量较发酵前均显著增加(P<0.05),粗纤维、大豆球蛋白、β-伴大豆球蛋白、硫代葡萄糖苷和单宁含量较发酵前均显著降低(P<0.05)。由此可见,黑曲霉和乳酸杆菌(植物乳杆菌和发酵乳杆菌)二段固态发酵可提高大豆皮和菜籽饼饲用价值。This study aims to optimize the two-stage solid-state fermentation process of soybean hulls and rapeseed cake using Aspergillus niger and Lactobicillus(Lactobacillus plantarum and Lactobacillus fermentum),and investigate the changes in nutrient and anti-nutritional factor contents before and after fermentation.A single-factor experimental design was adopted,using the reducing sugar content in fermentation product as an indicator to screen the optimal fermentation temperature,solid to liquid ratio,fermentation time,soybean hulls and rapeseed cake raw material ratio and inoculation quantity in the Aspergillus niger fermentation stage,and a four-factor three-level(L 934)orthogonal experiment was used to explore the effects of solid to liquid ratio,fermentation time,soybean hulls and rapeseed cake raw material ratio and inoculation quantity on the reducing sugar content in Aspergillus niger fermentation product.Based on the optimal Aspergillus niger fermentation process,a single-factor experimental design was adopted,using the Lactobicillus viable count in fermentation product as an indicator to explore the optimal fermentation time,fermentation temperature,inoculation quantity and urea addition in the Lactobicillus fermentation stage,and a four-factor,three-level(L 934)orthogonal experiment was used to investigate the effects of the fermentation time,fermentation temperature,inoculation quantity and urea addition on the Lactobicillus viable count in Lactobicillus fermentation product.The results showed that the optimal fermentation conditions for Aspergillus niger were:fermentation temperature was 35℃,solid to liquid ratio was 1.0∶2.8 g/mL,fermentation time was 60 h,soybean hulls and rapeseed cake raw material ratio was 2.0∶1.0,and inoculation quantity was 5×107 CFU/g.The optimal fermentation conditions for Lactobicillus were:fermentation temperature was 35℃,fermentation time was 60 h,inoculation quantity of 5×106 CFU/g,and urea addition was 1.0%.After two-stage solid-state fermentation with Aspergillus ni

关 键 词：大豆皮 菜籽饼 固态发酵 工艺优化 抗营养因子 

分 类 号：S816[农业科学—饲料科学]