摘要
[目的]豆腐渣来源广,营养价值高,但由于缺乏经济易行的加工方法,限制了其作为畜禽饲料的开发与应用。选择枯草芽孢杆菌(Bs)、植物乳杆菌(Lp)和酿酒酵母菌(Sc)对新鲜豆腐渣进行单一菌及等比例两两复合和三者复合发酵,通过感官评价和常规养分含量测定,对其发酵效果进行营养价值评价,并筛选适宜的发酵菌剂及复合类型。[方法]试验共设8组,其中7组为加菌发酵组(Bs、Lp、Sc、Bs+Lp、Bs+Sc、Lp+Sc和Bs+Lp+Sc组),另设1个不加菌的对照组,每组设3个重复,发酵5 d,每隔24 h采集豆腐渣样品。[结果]随着发酵时间延长,豆腐渣颜色逐渐变黄,并具酸香味且逐渐变浓,3种菌复合发酵后的豆腐渣感官评分显著高于其它组(P<0.01)。各组干物质(DM)、粗蛋白(CP)、粗脂肪(EE)、钙(Ca)和磷(P)等养分含量也随发酵时间的延长表现为上升趋势(P<0.05),发酵5 d后其含量最高分别达17.75%、16.00%、5.62%、0.82%和0.75%,加菌发酵的各组养分含量均显著高于对照组(P<0.01);两两复合和3种菌复合组的CP含量均显著高于其它组(P<0.01),发酵3~5 d CP含量呈显著增加趋势(P<0.05);Bs+Lp+Sc组的EE、Ca和P含量于发酵2~5 d显著高于其它组(P<0.05)。另外,Bs+Lp+Sc组的中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)含量分别于发酵2~5 d和3~5 d表现出显著降低(P<0.05),此外,各组间Ash含量未表现出显著性差异(P>0.05)。从发酵前后的养分含量分析,各组发酵后各养分含量显著高于发酵前(P<0.01),尤其是Bs+Lp+Sc组,较发酵前提高了0.49%(DM)、1.85%(CP)、4.92%(EE)、0.38%(Ca)和8.04%(P),NDF和ADF则表现为发酵后显著下降(P<0.01),分别降低16.43%和5.79%。[结论]Bs、Lp和Sc菌联合发酵豆腐渣可获得较好的营养价值。
[Objective]Bean dregs from Tofu processing have a wide source and high nutritional value.However,the usage of bean dregs as livestock feed was limited due to the lack of economical and feasible processing methods.In this study,Bacillus subtilis(Bs),Lactobacillus plantarum(Lp),and Saccharomyces cerevisiae(Sc)were used for the fermentation of fresh bean dregs with single,two,or three bacterial mixture at the same ratio.The nutritional value of fermented dregs was evaluated via sensory parameters and conventional nutrient content determination methods.The optimal fermentative microbes and its combined types were also screened.[Methods]A total of eight groups were setup in this study,of which seven groups were bacteria-added fermentation groups(Bs,Lp,Sc,Bs+Lp,Bs+Sc,Lp+Sc,or Bs+Lp+Sc group)and a control group without bacteria.The dregs in all groups(three replicates per group)were fermented for five days,and the samples were collected every 24 hours.[Results]The results showed that the bean dregs gradually became yellow in color with the extension of fermentation time with sour flavor which gradually became stronger.Among all groups,the sensory score of Bs+Lp+Sc group was significantly higher than that of other groups(P<0.01).The content of dry matter(DM),crude protein(CP),crude fat(EE),calcium(Ca),and phosphorus(P)demonstrated an upward trend(P<0.05)with the increase of the fermentation time in all groups with the peak at 17.75%,16.00%,5.62%,0.82%,and 0.75%,respectively.Compared with the control group,the content of nutrients after fermentation was significantly increased(P<0.01)in all microbial groups.The CP content in two or three microbes combination groups was significantly greater than that in single microbe groups(P<0.01),and was increased significantly in the 3–5 days of fermentation(P<0.05);The content of EE,Ca,or P in Bs+Lp+Sc group was greater in 2 to 5 days after fermentation than that in other groups(P<0.05).The content of neutral detergent fiber(NDF)and acid detergent fiber(ADF)in Bs+Lp+Sc group was re
作者
刘爱瑜
宋艳磊
赵寿培
车大璐
赵俐辰
李晓宇
李伯森
郝云武
高玉红
张会文
Liu Aiyu;Song Yanlei;Zhao Shoupei;Che Dalu;Zhao Lichen;Li Xiaoyu;Li Bosen;Hao Yun-wu;Gao Yuhong;Zhang Huiwen(College of Animal Science and Technology,Hebei Agricultural University,Baoding 071001,China;Chengde veteri-nary drug management station,Chengde 067000,China;Animal Husbandry Workstation of Kuancheng County Agriculture and Rural Bureau,Chengde 067000,China)
出处
《山西农业大学学报（自然科学版）》
CAS
北大核心
2022年第1期120-128,共9页
Journal of Shanxi Agricultural University(Natural Science Edition)
基金
河北省重点研发计划项目(20326612D)
河北省现代农业产业技术体系羊产业创新团队建设专项(HBCT2018140205、HBCT2018140401)
河北省高等学校科学技术重点研究项目(ZD2021323)
承德市科学技术研究与发展计划项目(202103B006)。
关键词
豆腐渣
营养评定
发酵
菌制剂
Bean dregs
Nutritional evaluation
Fermentation
Microbe
