固态发酵改善棉籽粕品质的研究  

IMPROVEMENT OF QUALITY IN COTTONSEED MEAL BASED ON SOLID-STATE FERMENTATION

作　　者：邹峰余 贾冰玉 郑华 赵述淼[2] 罗智[1] 刘志博 柯江 谭肖英[1] ZOU Feng-Yu;JIA Bing-Yu;ZHENG Hua;ZHAO Shu-Miao;LUO Zhi;LIU Zhi-Bo;KE Jiang;TAN Xiao-Ying(College of Fisheries,Huazhong Agricultural University,Wuhan 430070,China;Life Science Technology College,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学水产学院,武汉430070 [2]华中农业大学生命科学技术学院,武汉430070

出　　处：《水生生物学报》2024年第3期405-412,共8页Acta Hydrobiologica Sinica

基　　金：国家重点研发计划(2018YFD0900400)资助。

摘　　要：通过固态发酵对棉籽粕进行品质改善,并探究其发酵后感官评价、抗营养因子含量及粗蛋白、总酸、酸溶蛋白的变化,为棉籽粕在水产养殖行业中的应用提供理论基础。研究首先探究了枯草芽孢杆菌(Bacillus subtilis)单菌发酵棉籽粕降解其抗营养因子含量的最佳接种量、水料比和时间。研究结果表明,当接种量达到11%为最佳,水料比在(0.6—0.8﹕1)最佳,当发酵时间达到60h后,各抗营养因子的降解率达到最高。随后采用酿酒酵母(Saccharomyces cerevisiae)、植物乳杆菌(Lactobacillus plantarum)配合枯草芽孢杆菌,同时在底物中添加植酸酶及纤维素酶溶液进行混菌固态发酵,并对最佳混菌比例以及酶液添加比例进行探究,结果表明,当枯草芽孢杆菌、酿酒酵母和植物乳杆菌的混菌比例为1﹕1﹕2时综合效果最佳,纤维素酶添加比例为1.25%,植酸酶添加比例为0.10%,降解抗营养因子的效果最佳。随后,以此条件进行混菌发酵,结果表明,混菌发酵棉籽粕在感官评定上要优于单菌发酵,棉籽粕中游离棉酚降解率达到40.13%,植酸降解率达到34.92%,单宁降解率达到40.24%,粗蛋白提升了10.26%,酸溶蛋白提升了59.2%,总酸提升了79.49%。因此,研究为提高棉籽粕的饲用价值提供参考,有利于提高棉籽粕在水产饲料中的添加水平。This study aimed to enhance the quality of cottonseed meal through solid-state fermentation.The effects of sensory evaluation,anti-nutritional factors,crude protein,total acid and acid-soluble protein after fermentation were investigated.Bacillus subtilis was employed for the degradation of anti-nutritional factors,and the optimum conditions for inoculation amount,water-material ratio and fermented time were determined.The results showed that,when the optimum amount of inoculation was 11%,the optimum ratio of water to material was 0.6%—0.8%,and the degradation rate of anti-nutritional factors reached the highest when the fermentation time reached 60h.Then mixed solid-state fermentation was carried out by using Saccharomyces cerevisiae,Lactobacillus plantarum and Bacillus subtilis plus phytase and cellulase,and the optimum proportion of mixed bacteria and enzyme solution was identified.The results demonstrated that a 1﹕1﹕2 ratio of Bacillus subtilis,Saccharomyces cerevisiae and Lactobacillus plantarum,combined with 1.25%cellulase and 0.10%phytase,achieved the highest degradation of anti-nutritional factors.Furthermore,the sensory evaluation of cottonseed meal after mixed bacteria fermentation was better than that of single bacteria fermentation.The degradation rate of free gossypol and phytic acid reached 40.13%and 34.92%,respectively,while tannin degradation rate was 40.24%.Additionally,the crude protein,acid-soluble protein and total acid increased by 10.26%,59.2%and 79.49%,respectively.This study provides a reference for improving the nutritional value of cottonseed meal and supports its use as a plant protein source in aquafeeds.

关 键 词：棉籽粕 固态发酵 纤维素酶 植酸酶 抗营养因子 酸溶蛋白 

分 类 号：S963.5[农业科学—水产养殖]