不同乳酸菌固态发酵对黑水虻幼虫营养价值的影响  

Effects of solid-state fermentation of different lactic acid bacteria on the nutritional value of black soldier fly

作　　者：郭建来[1] 和月 魏红芳 刘昆 姬向波[1] 翟乐平 GUO Jianlai;HE Yue;WEI Hongfang;LIU Kun;JI Xiangbo;ZHAI Leping(Henan University of Animal Husbandry and Economy,Henan Key Laboratory of Unconventional Feed Resources Innovative Utilization,Zhengzhou,Henan Province 450045,China;Henan University of Animal Husbandry and Economy,College of Animal Science and Technology,Zhengzhou,Henan Province 450045,China;Henan Tongfa Biotechnology Co.,Ltd,Zhengzhou,Henan Province 450000,China)

机构地区：[1]河南牧业经济学院,河南省非常规饲料资源创新利用重点实验室,河南郑州450045 [2]河南牧业经济学院动物科技学院,河南郑州450045 [3]河南同发生物科技有限公司,河南郑州450000

出　　处：《中国饲料》2024年第1期155-159,共5页China Feed

基　　金：河南省高等学校重点科研项目(22B230003);河南省科技攻关项目(222102110390)。

摘　　要：本试验旨在探讨不同乳酸菌固态发酵对黑水虻幼虫中主要营养成分、pH、乳酸和多肽含量的影响,试验分为4组,分别为对照组(未发酵)、试验1组(植物乳杆菌组)、试验2组(粪肠球菌组)、试验3组(嗜酸乳杆菌组),每组3个平行。将黑水虻幼虫与麸皮按1:1混合,分别添加发酵用种子液,将混匀后的样品分别装入发酵袋中,放于35℃人工气候箱中发酵3 d。结果表明:与对照组相比,试验1组、2组、3组粗纤维含量均显著下降(P﹤0.05);缬氨酸含量分别增加了11.25%(P﹤0.05)、10.00%(P﹤0.05)和16.25%(P﹤0.05),脯氨酸含量分别增加了15.73%(P﹤0.05)、13.75%(P﹤0.05)和8.99%(P﹤0.05);各组之间乳酸含量差异极显著(P﹤0.01),其中试验1组乳酸含量最高,达到了8.72%;发酵后,各试验组pH显著下降(P﹤0.01),其中试验1组pH最低;发酵后3个试验组多肽含量均显著升高(P﹤0.01)。综合考虑,优先选择植物乳杆菌作为黑水虻发酵饲料发酵剂。In order to investigate the effects of solid-state fermentation of different lactic acid bacteria on the nutritional index,pH,lactic acid and peptide content of the black soldier fly larvae.The experiment included 4 groups,namely control group(unfermented),test group 1(Lactobacillus plantarum),test group 2(Enterococcus faecalis)and test group 3(Lactobacillus acidophilus),with three replicates per group.Black soldier fly larvae were mixed with bran at 1:1,seed solution for fermentation was added separately.The mixed samples were put into fermentation bags separately and placed in an artificial climate chamber at 35℃for 3 days.The results showed that three Lactobacillus fermentation starters could significantly reduce the crude fibre content(P<0.05)compared with the control group.The valine content increased by 11.25%(P<0.05),10.00%(P<0.05)and 16.25%(P<0.05)respectively,and the proline content increased by 15.73%(P<0.01),13.75%(P<0.01).Lactic acid content was significantly different among all groups(P<0.01),and lactic acid content in test group 1 was the highest,reaching 8.72%.The pH of each test group decreased significantly after fermentation(P<0.01),with the lowest pH in test group 1.The polypeptide content increased significantly in all three test groups after fermentation(P<0.01).In conclusion,Lactobacillus plantarum was preferred as a feed starter for black water fly fermentation.

关 键 词：乳酸菌 黑水虻幼虫 固态发酵 营养成分 

分 类 号：S816.4[农业科学—饲料科学]