本试验旨在研究混菌固态发酵对菜籽饼营养价值及抗营养因子含量的影响。采用枯草芽孢杆菌、黑曲霉、白地霉3个菌种对菜籽饼进行固态发酵,优化了发酵条件,并结合中试发酵考察发酵后对菜籽饼营养价值和抗营养因子含量的变化。结果表明:1)混菌固态发酵菜籽饼最佳的发酵条件为,3种菌同时添加,接种比例为黑曲霉︰白地霉︰枯草芽孢杆菌=1∶ 1∶ 3,接种量为16%,料水比=1∶ 1,发酵4 d;2)随着发酵时间的延长,小肽、游离氨基酸含量呈线性增加,硫苷等抗营养因子含量呈线性减少;3)中试发酵中菜籽饼发酵后形态结构改变,蛋白质分子质量变小,其中小肽含量提高了385.19%,游离氨基酸含量提高了300.00%,硫苷含量降幅达到93.53%, 唑烷硫酮全部被降解。总之,通过混菌固态发酵能够有效消除硫苷等抗营养因子,改善菜籽饼蛋白质品质,发酵条件简单易行。
The aim of this study was to investigate the effects of mixed microbial solid-state fermentation on nutrient values and antinutritional factor contents of rapeseed cake. The microbial strains including Geotrichum candidum, Aspergillus niger and Bacillus subtilis were used for solid-state fermentation of rapeseed cake, and the fermentation conditions were optimized. Changes of nutrient values and antinutritional factor contents were determined by pilot fermentation. The results showed as follows: 1) the optimal fermentation conditions were 1∶ 1∶ 3 of Aspergillus niger∶ Geotrichum candidum∶ Bacillus subtilis, 16% of inoculated amount, 1∶ 1 of material to water ratio, and fermented for 4 days; 2) as fermentation time increased, small peptide and free amino acid contents increased linearly, antinutritional factor contents, such as glucosinolate content, decreased linearly; 3) after pilot fermentation, the morphological structure was changed, molecular weight of proteins was smaller, small peptide content increased by 385.19%, and free amino acid content increased by 300.00%, but glucosinolate content decreased by 93.53%, and isothiocyanate disappeared. It is concluded that mixed microbial solid-state fermentation of rapeseed cake can eliminate major antinutritional factors effectively and improve its protein quality, and the method is easy to carry out.
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