中药渣发酵菌剂筛选及发酵工艺优化效果研究  

Study on Screening of Fermentation Bacteria and Optimization of Fermentation Process of Traditional Chinese Medicine Residue

作　　者：刘倩[1,2] 罗国良 郭利[1] 李晓成 宋庄 郭肖兰 钟伟 LIU Qian;LUO Guoliang;GUO Li;LI Xiaocheng;SONG Zhuang;GUO Xiaolan;ZHONG Wei(Jilin Agricultural Science and Technology University,Jilin Jilin 132109,China;Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences,Jilin Changchun 130112,China;Jilin Dabei Agriculture and Animal Husbandry Technology Co.,Ltd.,Jilin Changchun 130102,China)

机构地区：[1]吉林农业科技学院,吉林吉林132109 [2]中国农业科学院特产研究所,吉林长春130112 [3]吉林大北农农牧科技有限公司,吉林长春130102

出　　处：《饲料工业》2024年第4期85-94,共10页Feed Industry

基　　金：吉林省教育厅项目[JJKH20230449KJ];博士启动基金项目[吉农院合字第(2022)702号]。

摘　　要：试验旨在筛选中药渣的适宜发酵菌剂并建立最佳发酵工艺,用来提高发酵中药渣中营养成分和生物活性成分含量。试验包含三个部分。试验一:采用单因素试验设计,利用植物乳杆菌(Lactobacillus plantarum,Lp)、酵母菌(Saccharomyces cerevisiae,Sc)和枯草芽孢杆菌(Bacillus subtilis,Bs)对中药渣进行单一菌剂、等比例两两复合和三者复合发酵,通过常规养分含量测定对其发酵效果进行营养价值评价,并筛选出适宜的发酵菌剂及复合类型。试验二:采用双因素试验设计,筛选发酵菌剂的最优添加比例。试验三:采用正交设计试验,分析初始水分含量(45%、50%、55%)、发酵温度(35、37、40℃)及发酵时间(24、48、72 h)对最优发酵剂处理后药渣内营养成分和生物活性成分含量变化的影响,优化工艺参数。结果表明:最优菌制剂为植物乳杆菌与枯草芽孢杆菌等比例组合,其最优添加比例为1∶1;最佳发酵工艺条件为初始水分含量为55%,发酵温度为37℃,发酵时间为72 h。黄曲霉毒素B1(Aflatoxin B1,AFB1)和呕吐毒素(Deoxynivalenol,DON)均符合中国饲料卫生标准。在此发酵工艺条件下有利于提升中药渣的发酵效果。The aim of this study was to select a suitable starter and establish the optimization of fermentation conditions to improve and enhance the nutritional value and bioactive ingrediouts con-tents during the fermentation process of in Chi-nese herb residues.This study included three ex-periments.In experiment I,Lactobacillus planta-rum,Saccharomyces cerevisiae and Bacillus subtilis were used for the fermentation of Chinese herb residues with one,two,or three bacterial mixtures at the same ratio.The nutritional value of fermentation was evalu-ated by routine nutrient content determination,and the suitable fermentation agent and compound type were screened out.In experimentⅡ,a two-factor experimental design was used to study the optimum pro-portions of suitable fermentation agents.In experimentⅢ,an orthogonal design experiment L9(34)was ad-opted to study the changes of fermentation conditions on nutrient compositions,biologically active con-tents,and toxin contents of the herb residues with optimum starter.The setting of fermentation conditions included initial water content(45%,50%,55%),fermentation temperature(35,37,40℃)and fermenta-tion time(24,48,72 h).The optimal bacterial preparation was a commixture of Lactobacillus plantarum and Bacillus subtilis,and the ratio of the mixture was 1∶1.The proper fermentation process parameters were established that the initial water content of fermentation residue was 55%,the fermentation tempera-ture was 37℃ and the fermentation time was 72 h.The contents of aflatoxin B1 and emetic toxin in resi-dues were lower than the production standards of Chinese feed hygiene.The fermentation effect of residues can be improved by using the suitable starter and setting the optimal fermentation conditions.

关 键 词：中药渣 发酵菌剂 营养价值 生物发酵 工艺优化 

分 类 号：S836.3[农业科学—畜牧学]