地衣芽孢杆菌、纳豆芽孢杆菌对银杏叶发酵的初步研究  

Preliminary Study on Fermentation of Ginkgo Biloba leaves by Bacillus Licheniformis and Bacillus natto

作　　者：陈建荣[1] 陈锦灵 CHEN Jianrong;CHEN Jinling(School of Biology&Agriculture,Shaoguan University,Shaoguan 512005,Guangdong,China;Queen Mary School,Nanchang University,Nanchang 330031,Jiangxi,China)

机构地区：[1]韶关学院生物与农业学院,广东韶关512005 [2]南昌大学玛丽女王学院,江西南昌330031

出　　处：《韶关学院学报》2023年第12期7-10,共4页Journal of Shaoguan University

基　　金：韶关学院科研项目“银杏叶添加剂在鸡饲料的应用研究”(SY2019ZK03)。

摘　　要：银杏叶因纤维含量高导致作为饲料添加剂时适口性差而受到限制.通过地衣芽孢杆菌、纳豆芽孢杆菌对银杏叶在35~37℃下发酵来降低银杏叶纤维含量,改善银杏叶适口性,有效提高银杏叶的开发和利用.结果表明,地衣芽孢杆菌对银杏叶发酵能使银杏叶的pH值由4.8降为4.0、粗纤维由1.06%下降到0.21%、粗蛋白由11.17%提高到20.12%;纳豆芽孢杆菌对银杏叶发酵能使银杏叶的p H值由4.8降为4.6、粗纤维由1.06%下降到0.88%、粗蛋白由11.17%提高到15.65%.因此,地衣芽孢杆菌和纳豆芽孢杆菌发酵均能有效地降低银杏叶的粗纤维、pH值,提高银杏叶的粗蛋白等,改善银杏叶的适口性.但因为纳豆芽孢杆菌是好氧菌,在密闭的发酵环境中不能很好地发酵,所以不建议用作银杏叶的发酵菌.Ginkgo biloba leaves,as a feed additive,was restricted because of its poor palatability due to high fiber content.The development and utilization of Ginkgo biloba leaves could be effectively promoted by fermentation Ginkgo biloba leaves in 35~37℃ using Bacillus licheniformis and Bacillus natto to reducing fiber content and improving palatability.The results showed that Bacillus licheniformis fermenting could decrease the pH value of Ginkgo biloba leaves from 4.8 to 4.0,decrease the content of total fiber from 1.06% to 0.21%,increase the content of crude protein from 11.17% to 20.12%,increase the content of total amino acids from 7.57% to 10.80% and decrease the content of total flavonoids from 1.15% to 0.86%.And showed that Bacillus natto fermentation could decrease the p H value of Ginkgo biloba leaves from 4.8 to 4.6,decrease the content of total fiber from 1.06% to 0.88%,increase the content of crude protein from 11.17% to 15.65%,increase the content of total amino acids from 7.57% to 8.97% and decrease the content of total flavonoids from 1.15% to 1.06%.So the Bacillus licheniformis fermentation or Bacillus natto fermentation could all effectively decrease the content of total fiber & total flavonoids and pH value and could effectively increase the content of crude protein content,total bacterial count and amino acids,and could effectively improve the palatability of Ginkgo biloba leaves.However,because Bacillus natto is an aerobic bacterium,it cannot be grown in a closed container.It cannot ferment well in the fermentation environment,so it is not recommended to be used as a fermentation bacteria for Ginkgo leaves.

关 键 词：地衣芽孢杆菌 纳豆芽孢杆菌 发酵 银杏叶 适口性 

分 类 号：S816.6[农业科学—饲料科学]