综述

微生物发酵豆粕研究进展

展开
  • 1. 吉林农业大学, 长春 130118;
    2. 吉林省农业科学院动物营养所, 公主岭 136100
刘海燕(1976—),女,吉林蛟河人,硕士,助理研究员,从事动物营养与饲料科学研究。E-mail: liuhai1276@163.com

收稿日期: 2011-07-27

  网络出版日期: 2012-01-13

基金资助

国家自然基金项目(30972104);国家农业科技成果转化项目(2010GB2B100116);吉林省科技厅创新工程项目

Recent Research in Fermented Soybean Meal

Expand
  • 1. Jilin Agricultural University, Changchun 130118, China;
    2. Institute of Animal Nutrition, Jilin Academy of Agricultural Sciences, Gongzhuling 136100, China

Received date: 2011-07-27

  Online published: 2012-01-13

摘要

通过对豆粕进行微生物发酵处理,可降低其抗营养因子含量,提高营养素含量和生物学效价。不同菌种的发酵效果不相同,本文就单一菌种及多菌种联合发酵豆粕效果的研究进展做一综述。

关键词: 微生物; 发酵; 豆粕

本文引用格式

刘海燕, 邱玉朗, 魏炳栋, 闫晓刚, 于维, 陈群 . 微生物发酵豆粕研究进展[J]. 动物营养学报, 2012 , 24(1) : 35 -40 . DOI: 10.3969/j.issn.1006-267x.2012.01.006

Abstract

Fermented soybean meal by microorganism could decrease anti-nutritional factors, and increase nutrient contents, biological functions. The fermentation effects with different strains were different. This paper reviewed the effects of single strains and multi-strains on fermented soybean meal.

参考文献

[1] 王晓翠,王浩,李杰.发酵豆粕在断奶仔猪生产中的应用研究[J].动物营养学报,2011,23(6):919-923.

[2] 黄庆生,王加启.饲料乳酸菌类益生素的作用机制和应用[J].动物营养学报,2002,14(4):12-17.

[3] BEASLEY S, TUORILA H, SARIS P E. Fermented soymilk with a monoculture of Lactococcus lactis[J]. International Journal of Food Microbiology, 2003, 81(2):159-162.  

[4] STALE R, STEFAN S, ERLAND B, et al. Lactic acid fermentation eliminates indigestible carbohydrates and antinutritional factors in soybean meal for Atlantic salmon (Salmo salar)[J]. Aquaculture, 2005, 246:331-345.

[5] 郑裴,吕峰,徐玉霞.植物乳杆菌发酵豆粕及其抗营养因子的研究[J].安徽农学通报,2009,15(10):63-64.

[6] JANE H, MONIQUE B, FRANCOISE N, et al. Effects of fermentation on the phytochemical composition and antioxidant properties of soy germ[J]. Food Chemistry, 2008, 109:709-721.

[7] WANG Y C, YU R C, CHOU C C. Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria[J]. Food Microbiology, 2006, 23:128-135.

[8] FRIAS J, SONG Y S, MARTÍNEZ-VILLALUENGA C, et al. Immunoreactivity and amino acid content of fermented soybean products[J]. Journal of Agricultural and Food Chemistry, 2008, 56(1):99-105.  

[9] LAURA A, MARISA S G, DE GIORI G S. Enzymatic hydrolysis of soybean protein using lactic acid bacteria[J]. Food Chemistry, 2008, 111(4):976-982.  

[10] 石慧,罗璇,刘艳.两步发酵法降解大豆抗原蛋白的研究[J].饲料工业,2011,32(3):22-25.

[11] PYO Y H, LEE T C, LEE Y C. Effect of lactic acid fermentation on enrichment of antioxidant properties and bioactive isoflavones in soybean[J]. Journal of Food Science, 2005, 70(3):215-220.

[12] SHIN R, SUZUKI M, MIZUTANI T, et al. Improvement of experimentally induced hepatic and renal disorders in rats using lactic acid bacteria-fermented soybean extract (BiofermenticsTM)[J]. Evidence-based Complementary and Alternative Medicine, 2007, 27:257-363.

[13] CHO J H, MIN B J, CHEN Y J, et al. Evaluation of FSP to replace soybean meal in weaned pigs: growth performance, blood urea nitrogen and total protein concentrations in serum and nutrient digestibility[J]. Asian-Australasian Journal of Animal Sciences, 2007, 20:1874-1879.

[14] WANG N F, CHEN Q, LE G W, et al. Effect of lactic acid fermented soybean meal on the growth performance, intestinal microflora and morphology of weaned piglets[J]. Journal of Animal and Feed Sciences, 2007, 16:75-85.

[15] 刘海燕,于秀芳,魏炳栋,等.生物蛋白饲料对仔猪生长和营养物质消化率的影响[J].中国饲料,2010,15:36-38.

[16] 刘海燕,于维,于秀芳,等.发酵豆粕对仔猪生长性能、血液生化指标和抗氧化指标的影响[J].中国饲料,2010,17:19-21.

[17] 付晓,马力周,于俊瑶,等.不同微生物酶解和发酵豆粕对断奶仔猪生产性能和养分消化率的影响[J].中国饲料,2009,14:24-26.

[18] 何玉华,刘忠军.乳酸菌发酵豆粕对水貂日粮消化的影响[J].吉林农业科技学院学报,2009,18(4):6-9.

[19] SONG Y S, FRIAS J, MARTINEZ-VILLALUENGA C, et al. Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products[J]. Food Chemistry, 2008, 108:571-581.

[20] 陈京华.微生物发酵、外源酶制剂和促摄食物质对牙鲆利用豆粕蛋白的影响[D].博士学位论文.青岛:中国海洋大学,2006.

[21] 吴胜华,李吕木,张邦辉.多菌种固态发酵豆粕生产小肽饲料[J].食品与发酵工业,2008,34(10):113-115.

[22] 姜丹,丁洪浩,张晶.发酵对豆粕中营养物质和抗营养因子的影响[J].中国兽医学报,2011,31(4):579-582.

[23] HONG K J, LEE C H,KIM S W. Aspergillus oryzae GB-107 fermentation improves nutritional quality of food soybeans and feed soybean meals[J]. Journal of Medicinal Food, 2004, 7:430-435.

[24] 高有领,汪财生,朱秋华,等.米曲霉固体发酵降解豆粕植酸及其生长条件的优化[J].动物营养学报,2011,23(4):677-685.

[25] HIRABAYASHI M T,YANO H. Fermentation of soybean meal with Aspergillus tusamii reduces phosphorus excretion in chicks[J]. Poultry Science, 1998, 77:552-556.

[26] 陈中平,周安国,王之盛,等.米曲霉发酵豆粕营养特性的研究[J].中国畜牧杂志,2011,47(9):40-44.

[27] KIM S W, VAN HEUGTEN E, JI F, et al. Fermented soybean meal as a vegetable protein source for nursery pigs: Ⅰ. Effects on growth performance of nursery pigs[J]. Journal of Animal Science, 2010, 88(1):214-224.  

[28] FENG J, LIU X, XU Z R, et al. The effect of Aspergillus oryzae fermented soybean meal on growth performance, digestibility of dietary components and activities of intestinal enzymes in weaned piglets[J]. Animal Feed Science and Technology, 2007, 134:295-303.

[29] 冯杰,刘欣,卢亚萍.微生物发酵豆粕对断奶仔猪生长、血清指标及肠道形态的影响[J].动物营养学报,2007,19(1):40-43.

[30] 胥九兵,余晓斌,王丽菊.利用蛋白酶产生菌固态发酵去除豆粕中抗原蛋白[J].生物加工过程,2008,6(3):48-50.

[31] 尹慧君,宋俊梅.微生物发酵对豆粕中抗营养因子的影响[J].粮食与饲料工业,2010,12:56-58.

[32] 付弘赟,李吕木,蔡海莹,等.菌种和发酵条件对发酵豆粕中抗营养因子的影响[J].畜牧与兽医,2009,41(6):32-35.

[33] TERLABIE N N, SAKYI-DAWSON E, AMOA-AWUA W K. The comparative ability of four isolates of Bacillus subtilis to ferment soybean into dawadawa[J]. International Journal of Food Microbiology, 2006, 106:145-152.

[34] REBECA F O, JUANA F, ROSARIO M, et al. Fermentation as a bio-process to obtain functional soybean flours[J]. Journal of Agricultural and Food Chemistry, 2007, 55:8972-8979.

[35] KUO L C, CHENG W Y, WU R Y, et al. Hydrolysis of black soybean isoflavone glycosides by Bacillus subtilis natto[J]. Applied Biochemistry and Biotechnology, 2006, 73:314-320.

[36] ZHU Y P, FAN J F, CHENG Y Q, et al. Improvement of the antioxidant activity of Chinese traditional fermented okara (Meitauza) using Bacillus subtilis B2[J]. Food Control, 2008, 19:654-661.

[37] KIM N Y, SONG E J, KWON D Y, et al. Antioxidant and antigenotoxic activities of Korean fermented soybean[J]. Food and Chemical Toxicology, 2008, 46(3):1184-1189.  

[38] 戚薇,唐翔宇,王建玲,等.益生菌发酵豆粕制备生物活性饲料的研究[J].饲料工业,2008,29(5):15-19.

[39] KIERS J L, MEIJER J C, NOUT M J, et al. Effect of fermented soya beans on diarrhoea and feed efficiency in weaned piglets[J]. Journal of Applied Microbiology, 2003, 95(3):545-552.  

[40] 吴定,江汉湖.豆粕发酵饲料工艺研究[J].粮食与饲料工业,1998,3:18-20.

[41] EGOUNLETY M, AWUORH O C. Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Ygnaunguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms)[J]. Journal of Food Engineering, 2003, 56:249-254.

[42] 考书娟,张锋,张彬.丝状真菌YW-7与乳酸菌共同培养发酵豆粕的研究[J].家禽科学,2008,6:9-12.

[43] 惠明,孟可,田青,等.复合菌株固态发酵豆粕的研究[J].河南工业大学学报,2009,30(4):62-63.

[44] 李旋,王君高,刘庆,等.固态发酵豆粕的研究[J].中国酿造,2010,4:70-72.

[45] 马文强,冯杰,刘欣.微生物发酵豆粕营养特性研究[J].中国粮油学报,2008,23(1):121-124.

[46] 邝哲师,叶明强,丘银清,等.豆粕抗营养因子的微生物发酵降解试验[J].中国饲料,2007,22:16-18.

[47] 章世元,全丽萍,徐健超.发酵豆粕对断奶仔猪生长性能、养分消化率和胃肠道发育的影响[J].中国饲料,2008,16:8-11.

[48] SONG Y S, PÉREZ V G, PETTIGREW J E, et al. Fermentation of soybean meal and its inclusion in diets for newly weaned pigs reduced diarrhea and measures of immunoreactivity in the plasma[J]. Animal Feed Science and Technology, 2010, 159:41-49.

[49] 俞晓辉,姚文,施学仕,等.大豆发酵蛋白替代鱼粉对断奶仔猪生产性能和肠道主要菌群的影响[J].动物营养学报,2008,20(1):46-51.

[50] 俞晓辉,王潇,姚文,等.饲喂发酵豆粕仔猪粪样对仔猪日粮体外发酵的影响[J].畜牧与兽医,2008,40(2):8-11.
文章导航

/