益生菌发酵对牡丹籽粕和光皮木瓜混合物营养物质和活性成分的影响  

Effect of Probiotic Fermentation on Nutrients and Active Ingredients of Peony Seed Meal and Chaenomeles sinensis Mixture

作　　者：宋红卫 李翠玲 吴卫东 蔡文利 SONG Hongwei;LI Cuiling;WU Weidong;CAI Wenli(Heze Academy for Food and Drug Control,Shandong Heze 274000,China;Heze City Animal Disease Prevention and Control Center,Shandong Heze 274000,China)

机构地区：[1]菏泽市食品药品检验检测研究院,山东菏泽274000 [2]菏泽市动物疫病预防控制中心,山东菏泽274000

出　　处：《饲料工业》2025年第7期139-142,共4页Feed Industry

基　　金：山东省中药饮片炮制规范(2022年版)标准研究任务项目[2020-206]。

摘　　要：试验旨在研究牡丹籽粕和光皮木瓜混合物经复合益生菌发酵后营养品质与生物活性成分变化。将光皮木瓜浆与牡丹籽粕按1∶3混合,枯草芽孢杆菌和植物乳杆菌1∶1复配,以10%接菌量厌氧发酵72 h为试验组,以不接菌为对照组。发酵后测定各组营养物质含量、生物活性成分、益生菌数量和抑菌效果。结果表明,与对照组相比,试验组粗蛋白(CP)含量显著提高(P<0.05),酸溶蛋白含量极显著提高(P<0.01),粗纤维(CF)含量显著下降(P<0.05);试验组总酚含量、总黄酮含量、多糖含量显著提高(P<0.05),总皂苷含量极显著下降(P<0.01);试验组枯草芽孢杆菌和植物乳杆菌的活菌数极显著提高(P<0.01),抑菌作用显著提高(P<0.05)。说明复合益生菌发酵能显著提高混合物的营养品质和生物活性成分。The experiment was conducted to investigate the effects of fermentation with complex probiotics on nutritional quality and bioactive components of peony seed meal and papaya mixture.The papaya pulp was mixed with peony seed meal by 1∶3,Bacillus subtilis and Lactobacillus plantarum mixed by 1∶1 were adding in mixture by 10%quality,anaerobic fermentation for 72 h set as the test group,and no adding bacteria set as the control group.After fermentation,the nutrient content,bioactive components,number of probiotics and bacteriostasis were measured in each group.The results showed that the crude protein(CP)content in the test group significantly increased(P<0.05),acid soluble protein content extremly increased(P<0.01)and the crude fiber(CF)content significantly decreased(P<0.05).The total phenolic,flavonoids and polysaccharide significantly increased(P<0.05),the total saponin extremly decreased(P<0.01).The number of Bacillus subtilis and Lactobacillus plantarum extremly increased(P<0.01)and the antibacterial effect significantly increased(P<0.05).It indicates that the compound probiotic fermentation can significantly improve the nutritional quality and bioactive components of the complex.

关 键 词：益生菌 发酵 活性成分 抑菌 营养 

分 类 号：S816.7[农业科学—饲料科学]