摘要
主要利用冷榨提油后的菜籽饼粕,辅以少量麸皮为培养基,以产朊假丝酵母、白地霉、植物乳杆菌为微生物菌剂,进行单菌和混菌发酵实验,以提高其营养价值。实验结果表明,以8%为总接种量,接种比例白地霉:产朊假丝酵母:植物乳杆菌=2:1:2条件下,菜籽饼的营养价值最高,相对未发酵的菜籽饼,硫甙降解率为74.85%,体外消化率提高59.93%,植酸和单宁降解率分别为43.14%和14.50%。
In this paper,the cold-pressed rapeseed cake with oil extracted and a modicum of bran were used as substrate,which was fermented by singer strain or mixed strains of Geotrichum candidum,Candida mycoderma and Lactobacillus plantarum under solid-state fermentation（SSF） to improve its nutritive value.The result showed that the nutritive value of cold-pressed cake was highest under the proportion of Geotrichum candidum,Candida mycoderma and Lactobacillus plantarum being 2 to 1 to 2 and the total inoculum being 8%.Compared with non-fermented rapeseed cake,the degradation rate of glucosinolate can be up to 74.85%,the in vitro CP digestibility was raised by 59.93%,the degradation rate of phytic acid and tannin respectively was 43.13% and 14.50%.
出处
《食品科技》
CAS
北大核心
2011年第8期16-19,共4页
Food Science and Technology
基金
国家自然科学基金项目(20866002)
贵州省基金项目(黔科合J字[2009]2019号)
贵州大学研究生创新基金项目(校研理工201013)
关键词
冷榨菜籽饼粕
固态发酵
营养价值
cold-pressed rapeseed cake
solid-state fermentation
nutritive value
