菌酶复合处理对大豆皮发酵特性及营养价值的影响  

Effects of combined bacterial and enzymatic treatment on fermentation characteristics and nutritional value of soybean hulls

作　　者：彭泽昊 张子洋 PENG Zehao;ZHANG Ziyang

机构地区：[1]齐鲁工业大学,山东济南250353

出　　处：《饲料研究》2025年第2期171-174,共4页Feed Research

摘　　要：试验旨在探究菌酶复合处理对大豆皮发酵特性及营养价值的影响。试验以大豆皮为材料,设置4组,对照组为未发酵大豆皮,菌制剂组添加1.2%的复合益生菌制剂发酵大豆皮,酶制剂组添加1.0%的复合酶制剂发酵大豆皮,菌酶制剂组添加1.2%复合菌制剂+1.0%复合酶制剂发酵大豆皮,每组3个重复。发酵7 d后取样检测各组发酵大豆皮的感官、营养成分及发酵品质等指标。结果显示:菌酶处理后大豆皮的质地松软,酸香味较浓,不同程度地产生气体,以菌酶制剂组发酵效果较好。与对照组相比,菌制剂组、酶制剂组、菌酶制剂组发酵大豆皮的粗蛋白含量显著增加(P<0.05),脲酶活性极显著降低(P<0.01);酶制剂组和菌酶制剂组发酵大豆皮的中性洗涤纤维和酸性洗涤纤维含量显著降低(P<0.05),还原糖含量极显著升高(P<0.01),菌制剂组还原糖含量极显著降低(P<0.01);菌制剂组和菌酶制剂组发酵大豆皮的pH值、乙酸、丙酸和总脂肪酸含量显著降低(P<0.05),乳酸含量极显著增加(P<0.01),酶制剂组和菌酶制剂组发酵大豆皮的大豆球蛋白含量极显著降低14.39%、23.41%(P<0.01);β-伴大豆球蛋白含量极显著降低10.73%、17.48%(P<0.01)。研究表明,菌酶复合处理可改善大豆皮的感官品质、营养价值,降低抗营养因子水平,以菌酶制剂组效果较好。The study aimed to investigate the effects of combined bacterial and enzymatic treatment on the fermentation characteristics and nutritional value of soybean hulls.The experiment used soybean hulls as the material and was divided into four groups:The control group(untreated soybean hulls),the bacterial preparation group(soybean hulls fermented with 1.2%combined probiotic preparation),the enzymatic preparation group(soybean hulls fermented with 1.0%combined enzyme preparation),and the bacterial-enzymatic preparation group(soybean hulls fermented with 1.2%combined bacterial preparation+1.0%combined enzyme preparation).Each group had three replicates.After seven days of fermentation,samples were taken to detect the sensory properties,nutritional components,and fermentation quality of the soybean hulls in each group.The results showed that after bacterial-enzymatic treatment,the soybean hulls became soft in texture and had a stronger sour aroma,with varying degrees of gas production,especially in the bacterial-enzymatic preparation group.Compared with the control group,the crude protein content of soybean hulls in the bacterial preparation group,enzymatic preparation group,and bacterial-enzymatic preparation group increased significantly(P<0.05),while urease activity decreased extremely(P<0.01).The neutral detergent fiber and acid detergent fiber contents of soybean hulls in the enzymatic preparation group and bacterial-enzymatic preparation group decreased significantly(P<0.05),and the reducing sugar content increased extremely(P<0.01).The reducing sugar content in the bacterial preparation group decreased extremely(P<0.01).The pH value,acetic acid,propionic acid,and total fatty acid contents of soybean hulls in the bacterial preparation group and bacterial-enzymatic preparation group decreased significantly(P<0.05),while lactic acid content increased extremely(P<0.01).The soybean globulin content of soybean hulls in the enzymatic preparation group and bacterial-enzymatic preparation group decreased extremely by 14.

关 键 词：菌酶制剂 大豆皮 营养价值 发酵品质 

分 类 号：S816[农业科学—饲料科学]