摘要
为探究不同益生菌固态湿发酵对豆粕营养品质的影响,选择地衣芽孢杆菌(Bac-l)、凝结芽孢杆菌(Bac-c)、罗伊氏乳杆菌(Lac)、米曲霉(Asp)、酿酒酵母(Sac)、沼泽红假单胞菌(Pho)6种益生菌,固态发酵48 h,以粗蛋白、酸溶蛋白、蛋白酶、抗营养因子等为指标,从发酵豆粕营养指标、酶活性、抗营养因子含量等方面进行评定。结果表明:沼泽红假单胞菌发酵豆粕粗蛋白含量增加至31.55%(P<0.05);酿酒酵母和沼泽红假单胞菌发酵豆粕后酸溶蛋白含量提升至12.98%(P<0.05);罗伊氏乳杆菌能够有效降低pH(P<0.05),提高干物质回收率达到94%(P<0.05);发酵豆粕时,沼泽红假单胞菌的酸性蛋白酶活性最高,酿酒酵母的中性蛋白酶活性最高,地衣芽孢杆菌的碱性蛋白酶活性最高(P<0.05),酿酒酵母的植酸酶和纤维素酶活性最优;米曲霉分解大分子蛋白质的能力最强,对3种抗营养因子(大豆球蛋白、β-伴大豆球蛋白、胰蛋白酶抑制因子)的降解率也最高,分别达到64.71%、78.94%和98.07%(P<0.05)。说明益生菌发酵可以改善豆粕营养品质,但不同种类益生菌影响各不相同,各有优劣。
In order to investigate the effect of solid wet fermentation with different probiotics on the nutritional quality of soybean meal,Six kinds of probiotics including Bacillus licheniformis(Bac-l),Bacillus coagulans(Bac-c),Lactobacillus royi(Lac),Aspergillus ricinus(Asp),Saccharomyces cerevisiae(Sac)and,were selected for solid-state fermentation for 48 h.The content of crude protein,acid soluble protein,protease and anti-nutritional factors in the sample was measured in terms of nutritional parameters,enzyme activity and anti-nutritional factors.The results showed that:the crude protein content of soybean meal fermented by Phodopseudomonas palustris(Pho)increased to 31.55%(P<0.05)and the acid soluble protein content of soybean meal fermented by Saccharomyces cerevisiae and Phodopseudomonas palustris marsh increased to 12.98%(P<0.05).Lactobacillus royi was able to effectively reduce pH(P<0.05)and increased the dry matter recovery rate to 94%(P<0.05).Phodopseudomonas palustris had the highest acidic protease activity,Saccharomyces cerevisiae had the highest neutral protease activity,Bacillus licheniformis had the highest alkaline protease activity(P<0.05),Saccharomyces cerevisiae had the best phytase activity and cellulase activity.Aspergillus ricinus had the strongest ability to break down macromolecular proteins and was the most sensitive to three antinutritional factors(glycinin,β-conglycinin and trypsin inhibitor)were also degraded at the highest rate of 64.71%,78.94%and 98.07%respectively(P<0.05).These indicate that quality of soybean meal,but the effects of different types of probiotics are different and have their own advantages and disadvantages.
作者
陈玥
龚玉石
CHEN Yue;GONG Yushi(School of Food Science,Guangdong Pharmaceutical University,Guangdong Guangzhou 510006,China)
出处
《饲料工业》
CAS
北大核心
2023年第3期23-28,共6页
Feed Industry
基金
校企合作项目[43238035]。
关键词
豆粕
固态湿发酵
益生菌
营养价值
抗营养因子
soybean meal
solid state fermentation
probiotic
nutritional value
antinutritional factor
