富含有机硒和稳定虾青素发酵白酒糟功能饲料的制备和品质的研究  

Study on Preparation and Quality of Functional Feed Rich in Organic Selenium and Stabilized Astaxanthin Fermented Distiller's Grains

作　　者：万仁志 何宏魁 秦黎明 李静心 曹润洁 李安军 马金同 曾化伟[1] WAN Renzhi;HE Hongkui;QIN Liming;LI Jingxin;CAO Runjie;LI Anjun;MA Jintong;ZENG Huawei(Anhui Province Key Laboratory of Pollutant Sensitive Materials and Environmental Remediation,Department of Bioengineering,College of Life Science,Huaibei Normal University,Anhui Huaibei 235000,China;Anhui Reswell Technology Co.,Ltd.,Anhui Bozhou 236800,China;Anhui Gujing Gongjiu Co.,Ltd.,Key Laboratory of Solid State Fermentation Intelligent Brewing Technology in Anhui Province,Anhui Bozhou 236800,China)

机构地区：[1]淮北师范大学生命科学学院污染物敏感材料与环境安徽省重点实验室,安徽淮北235000 [2]安徽瑞思威尔科技有限公司,安徽亳州236800 [3]安徽古井贡酒股份有限公司固态发酵智能酿造技术安徽省重点实验室,安徽亳州236800

出　　处：《饲料工业》2025年第8期111-115,共5页Feed Industry

基　　金：安徽省科技厅重大科技专项[202103a06020004]。

摘　　要：试验旨在利用微生物发酵白酒糟生产多功能性饲料(由包埋后的黏红酵母、植物乳杆菌、贝莱斯芽孢杆菌和黑曲霉固态发酵而来)。利用植物乳杆菌的积累和转化无机硒的能力,提高发酵酒糟饲料的硒含量。基于微波消解的前处理,通过液相色谱-电感耦合等离子质谱法(LC-ICP-MS)测定酒糟中的总硒、有机硒含量以及硒形态分布。利用黏红酵母可产虾青素,并且包埋后作为添加剂加入发酵酒糟中。利用植物乳杆菌、贝莱斯芽孢杆和黑曲霉的协同作用,提升发酵饲料的抗氧化性等饲料性能。结果表明:(1)酒糟中总硒和有机硒含量显著提高(P<0.05),硒形态的含量大小排列顺序为SeCys2>MeSeCys>SeMet>Se(Ⅵ)>Se(Ⅳ)。(2)包埋的黏红酵母菌泥粉能避免其生产的虾青素氧化,进而有效地提高虾青素的稳定性。(3)酒糟固态发酵后,总糖、总酚以及DDPH清除率都显著提高(P<0.05),粗纤维含量显著降低(P<0.05),并且表现出了很好的抗氧化活性。由此可见,通过微生物发酵有效提高了酒糟饲料中的营养和功能价值。The aim of this experiment was to utilize microbial fermentation of distiller's grains to produce a feed with multiple functional substances,a multifunctional feed derived from solid-state fermentation of encapsulated mucilaginous Rhodotorula glutinis,Lactobacillus plantarum,Bacillus velezensis and Aspergillus niger.The ability of Lactobacillus plantarum to accumulate and transform inorganic selenium was utilized to increase the selenium content of the fermented wine lees feed.Total and organic selenium as well as sele-nium morphology distribution in the lees were determined by liquid chromatography-inductively coupled plasma mass spectrometry(LC-ICP-MS)based on the pretreatment of microwave digestion.Astaxan-thin could be produced by utilizing mucilaginous Rhodotorula glutinis and was embedded and added as an additive to fermentation lees.The syn-ergistic effect of Lactobacillus plantarum,Bacillus velezensis and Aspergillus niger was utilized to enhance the antioxidant and other feed properties of the fermented feed.The results showed that:①there was a significant increase in total and organic sele-nium content in the lees(P<0.05),and the selenium forms were ranked in the following order of magnitude:SeCys2>MeSeCys>SeMet>Se(Ⅵ)>Se(Ⅳ).②The embedded mucilaginous Rhodotorula glutinis sludge powder could avoid the oxidation of the astaxanthin produced by it,which in turn effectively improved the stability of astaxanthin.③After solid-state fermentation,the total sugar,total phenol and DDPH clearance increased significantly(P<0.05),and the crude fiber content decreased significantly(P<0.05),and it showed good antioxidant activity.It can be seen that the nutritional and functional values in the feed of wine lees were effectively improved by microbial fermentation.

关 键 词：白酒糟 有机硒 虾青素 固态发酵 抗氧化活性 功能性饲料 

分 类 号：S816.6[农业科学—饲料科学]