不同菌酶发酵对贵州道地中药材副产物营养成分及抑菌活性的影响  

Effects of different bacteria and enzyme fermentation on nutrient content and antimicrobial activity of by-products of authentic Chinese medicinal materials in Guizhou

作　　者：张涛[1] 唐远江 赵春萍 齐婧 陶小艳 卢昱希 周思旋 张静 ZHANG Tao;TANG Yuanjiang;ZHAO Chunping;QI Jing;TAO Xiaoyan;LU Yuxi;ZHOU Sixuan;ZHANG Jing

机构地区：[1]贵州省农业科学院贵州省畜牧兽医研究所,贵州贵阳550005

出　　处：《饲料研究》2025年第4期68-73,共6页Feed Research

基　　金：贵州省科技计划项目(项目编号:黔科合支撑[2023]一般076、黔科合支撑[2022]一般088、黔科合成果[2023]一般076);贵州省生猪产业技术体系建设专项(项目编号:GZSZCYJSTX);贵州省农业科学院项目(项目编号:黔农科JBGS[2024]05号)。

摘　　要：为筛选发酵贵州道地中药材副产物的最佳菌剂及酶制剂,试验选择了9种菌剂和3种酶制剂分别对艾纳香药渣(ANX)、当归调经颗粒药渣(DS)、热淋清颗粒药渣(THL)和黔金荞麦茎叶部分(JQM)为底物发酵30 d,综合分析底物pH值、粗蛋白、多糖含量及抑菌活性等指标,筛选各中药材副产物最适发酵菌制剂和酶制剂。结果表明,发酵后,各组pH值均小于5.6。绿色木霉发酵ANX后粗纤维含量降低,粗蛋白和多糖含量提高;米曲霉发酵DS后粗纤维含量降低,粗蛋白含量增加;酿酒酵母发酵THL后粗纤维含量降低,粗蛋白含量增加;米曲霉发酵JQM后粗纤维含量降低,粗蛋白和多糖含量提高。与对照组相比,ANX、DS、THL和JQM接种单宁酶发酵后,粗纤维含量均明显降低。不同菌剂发酵ANX后提取物对金黄色葡萄球菌的抑菌带为14.30~19.83 mm,不同酶制剂的抑菌带为15.83~19.17 mm;不同菌剂发酵DS后提取物对金黄色葡萄球菌的抑菌带为3.50~9.83 mm,不同酶制剂发酵DS的抑菌带为4.67~7.17 mm;不同菌剂发酵THL后提取物对金黄色葡萄球菌的抑菌带为7.17~11.67 mm;不同菌剂发酵JQM后提取物对金黄色葡萄球菌的抑菌带为6.83~20.83 mm,不同酶制剂的抑菌带为13.17~17.16 mm。研究表明,试验初步筛选出适合ANX药渣发酵的为绿色木霉,适合DS和JQM发酵的为米曲霉,适合THL药渣发酵的为酿酒酵母;以上中药材副产物最适酶制剂均为单宁酶。To screen the optimal microbial and enzymatic agents for fermenting by-products of authentic Chinese medicinal materials in Guizhou,nine microbial agents and three enzymatic agents were selected to ferment four substrates:Ferment Blumeabalsamiferaresidue(ANX),dangguitiaojing granules residue(DS),relinqing granules residue(THL),and the stems and leaves of FagopyrumdibotrysQian Zhong(JQM)for 30 days.The pH value,crude protein,polysaccharide content,and antimicrobial activity of the substrates were comprehensively analyzed to determine the most suitable microbial and enzymatic agents for each herb by-product.The results showed that after fermentation,the pH of all groups was below 5.6.Fermentation with Trichoderma viride reduced crude fiber content and increased crude protein and polysaccharide content in ANX.Fermentation with Aspergillusoryzae reduced crude fiber content and increased crude protein content in DS.Fermentation with Saccharomyces cerevisiae reduced crude fiber content and increased crude protein content in THL,and fermentation with Aspergillusoryzaereduced crude fiber content and increased crude protein and polysaccharide content in JQM.Compared with the control group,the crude fiber content of ANX,DS,THL,and JQM significantly decreased after fermentation with tannase.The inhibition zones of extracts from ANX fermented with different microbial agents against Staphylococcusaureusranged from 14.30 to 19.83 mm,while those from enzymatic agents ranged from 15.83 to 19.17 mm.For DS,the inhibition zones ranged from 3.50 to 9.83 mm for microbial agents and 4.67 to 7.17 mm for enzymatic agents.For THL,the inhibition zones ranged from 7.17 to 11.67 mm for microbial agents.For JQM,the inhibition zones ranged from 6.83 to 20.83 mm for microbial agents and 13.17 to 17.16 mm for enzymatic agents.The study indicates that the study preliminarily identified Trichoderma viride as the most suitable microbial agent for ANX fermentation,Aspergillusoryzae for DS and JQM fermentation,and Saccharomycescerevisiae for THL fer

关 键 词：贵州道地中药材 副产物 菌酶发酵 营养成分 抑菌活性 

分 类 号：S816.7[农业科学—饲料科学]