微生物固态发酵条件的优化及其对菜籽粕品质改善的研究  

Optimization of Solid-State Fermentation Condition of Microorganisms andTheir Roles in Improvement of Quality in Rapeseed Meal

作　　者：贾冰玉 邹峰余 宋长春 谭肖英[1] 赵述淼[2] 刘志博 徐杰杰 罗智[1] JIA Bingyu;ZOU Fengyu;SONG Changchun;TAN Xiaoying;ZHAO Shumiao;LIU Zhibo;XU Jiejie;LUO Zhi(College of Fisheries,Huazhong Agricultural University,Wuhan 430070,China;College of Life Science,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学院,武汉430070

出　　处：《动物营养学报》2024年第1期650-657,共8页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家重点研发计划项目(2018YFD0900400)。

摘　　要：通过优化菜籽粕固态发酵工艺,并对发酵产物进行品质评价,为菜籽粕在水产养殖业的开发利用提供理论基础。本试验采用枯草芽孢杆菌(Bacillus subtilis)、酿酒酵母(Saccharomyces cerevisiae)和植物乳杆菌(Lactobacillus plantarum)对菜籽粕进行固态发酵,首先对不同混菌比例、外源纤维素酶添加量及植酸酶添加量进行优化,在优化条件下对菜籽粕进行固态发酵,然后以硫甙、单宁、植酸、粗蛋白质、酸溶蛋白、总酸含量和pH为指标,评价菜籽粕发酵前后的品质变化。结果显示:枯草芽孢杆菌、酿酒酵母和植物乳杆菌的最佳混菌比例为1∶1∶2、纤维素酶添加量为1.25%、植酸酶添加量为0.10%时,菜籽粕发酵的效果较好。在最优发酵条件下,发酵菜籽粕的硫甙、植酸及单宁含量分别为33μmol/g、44.49 mg/g和9.53 mg/g,降解率分别为41.92%、40.10%和59.31%。粗蛋白质和酸溶蛋白含量相较于发酵前分别增加了16.59%和41.85%。发酵菜籽粕的总酸含量增加了109.43%,且pH由6.53降至5.68。本研究为提高菜籽粕的饲用价值提供参考,有利于菜籽粕作为植物蛋白质源饲料应用于水产饲料行业中。This study was conducted to optimize the fermentation process of rapeseed meal and to evaluate the quality of fermented rapeseed meal,so as to provide a theoretical basis for the development and utilization of rapeseed meal in aquaculture industry.In this experiment,Bacillus subtilis,Saccharomyces cerevisiae and Lactobacillus plantarum were used for solid-state fermentation of rapeseed meal.First,the ratio of different mixed strains,the concentration of cellulase and phytase were optimized.Then the contents of glucosinolates,tannins and phytic acid,crude protein,acid-soluble protein,total acid and pH were used as evaluation indicators.Under optimized conditions,rapeseed meal was fermented to evaluate the quality of rapeseed meal before and after fermentation.The results showed as follows:the optimal mixed strains ratio were Bacillus subtilis∶Saccharomyces cerevisiae∶Lactobacillus plantarum=1∶1∶2.The optimal cellulose concentration required for fermented rapeseed meal was 1.25%and the phytase concentration was 0.10%.After rapeseed meal was fermented,the contents of glucosinolate,phytic acid and tannins were 33μmol/g,44.49 mg/g and 9.53 mg/g,respectively,and the degradation rates were 41.92%,40.10%and 59.31%,respectively.The crude protein and acid soluble protein contents increased by 16.59%and 41.85%compared with initial rapeseed meal.The total acid content of fermented rapeseed meal increased by 109.43%,and the pH decreased from 6.53 to 5.68.This study provides a reference for improving the value of rapeseed meal.This study is beneficial to the research on the application of rapeseed meal as a plant protein source in animal production.

关 键 词：菜籽粕 固态发酵 纤维素酶 植酸酶 抗营养因子 

分 类 号：S816[农业科学—饲料科学]