复合益生菌发酵豆粕生产工艺参数的优化及酶菌联合发酵对豆粕品质的影响

胡瑞; 陈艳; 王之盛; 周安国; 蔡景义; 康坤; 姜均; 姜南

doi:10.3969/j.issn.1006-267x.2013.08.030

动物营养学报 >

2013 , Vol. 25 >Issue 8: 1896 - 1903

DOI: https://doi.org/10.3969/j.issn.1006-267x.2013.08.030

研究简报 Short Communications

复合益生菌发酵豆粕生产工艺参数的优化及酶菌联合发酵对豆粕品质的影响

胡瑞 ,
陈艳 ,
王之盛 ,
周安国 ,
蔡景义 ,
康坤 ,
姜均 ,
姜南

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1. 四川农业大学动物营养研究所,教育部动物抗病营养重点实验室,雅安 625014;
2. 四川安益生物科技有限公司,自贡 643013

收稿日期: 2013-03-02

网络出版日期: 2013-07-15

基金资助

四川农业大学"双支计划"项目

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Optimization of Process Parameters of Probiotics-Fermented Soybean Meal and Effects of Coordination Action between Compound Probiotics and Enzyme on Fermentation Quality

HU Rui ,
CHEN Yan ,
WANG Zhisheng ,
ZHOU Anguo ,
CAI Jingyi ,
KANG Kun ,
JIANG Jun ,
JIANG Nan

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1. Institute of Animal Nutrition, Sichuan Agricultural University, Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Ya’an 625014, China;
2. Sichuan Zigong Anyi Biological Technology Co. , Ltd. , Zigong 643013, China

Received date: 2013-03-02

Online published: 2013-07-15

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摘要

本试验旨在优化复合益生菌(酿酒酵母:米曲霉:枯草芽孢杆菌=5:1:2)发酵豆粕的生产工艺参数,并考察外源添加蛋白酶对发酵豆粕品质的影响.通过模拟工厂化规模生产,测定4个料水比水平(1:0.3、1:0.4、1:0.5、1:0.6)在发酵0、24、48、72 h时的发酵温度、pH以及初水分、粗蛋白质、真蛋白质和挥发性盐基氮含量,选择复合益生菌发酵的最优生产参数,而后在该最优参数下设计加酶试验组和无酶对照组,比较添加外源蛋白酶对发酵豆粕品质的影响.结果表明:1)不同料水比条件下发酵72 h,底物温度先升高后下降,pH缓慢下降,初水分含量逐渐提高,粗蛋白质含量在1:0.6料水比发酵48 h时有最高值47.29%,真蛋白质含量在1:0.4料水比发酵48 h时有最高值43.34%,挥发性盐基氮含量在1:0.6料水比发酵48 h时有最高值38.10×10^-2 mg/g.2)加入蛋白酶后发酵豆粕真蛋白质和干物质含量较对照组分别降低了2.59和4.11个百分点(P<0.05),游离氨基酸含量提高了0.36个百分点(P<0.05),豆粕大分子蛋白质降解程度显著升高(P<0.05).由此可知,复合益生菌可实现对豆粕低料水比发酵,添加蛋白酶可进一步改善发酵豆粕的品质.推荐发酵参数为复合益生菌(酿酒酵母:米曲霉:枯草芽孢杆菌=5:1:2)总添加量0.5%,蛋白酶添加量为0.01%,料水比1:0.4,发酵48 h.酶菌协同作用可进一步提高发酵豆粕中可利用氮的质量.

关键词： 复合益生菌发酵; 蛋白酶; 工艺参数; 豆粕

本文引用格式

胡瑞 , 陈艳 , 王之盛 , 周安国 , 蔡景义 , 康坤 , 姜均 , 姜南 . 复合益生菌发酵豆粕生产工艺参数的优化及酶菌联合发酵对豆粕品质的影响[J]. 动物营养学报, 2013 , 25(8) : 1896 -1903 . DOI: 10.3969/j.issn.1006-267x.2013.08.030

Abstract

This experiment was conducted to optimize process parameters of fermented soybean meal (FSBM) fermented by compound probiotics (Saccharomyces cerevisae:Aspergillus oryzae:Bacillus subtilis=5:1:2) and investigate the effects of protease supplementation on fermentation quality. The optimal fermentation parameters were obtained through measuring the indexes under imitated factory production scale condition which included temperature, pH and the contents of incubation moisture, crude protein, true protein and total volatile basic nitrogen at 0, 24, 48 and 72 h during fermentation process at 4 levels (1:0.3, 1:0.4, 1:0.5 and 1:0.6) of the ratio of material to water. Then the effects of protease supplementation on fermentation quality were compared between control group and experimental group. The results showed as follows: 1) in different ratios of material to water, the temperatures showed a downward trend after the first rise, while pH fell gradually and initial moisture content rose gradually during 72 h fermentation process. Crude protein content (47.29%) was significantly improved in the group with 1:0.6 of the ratio of material to water at 48 h fermentation. True protein content (43.34%) in the group with 1:0.4 of the ratio of material to water at 48 h fermentation was the highest value. Total volatile basic nitrogen content (38.10×10^-2 mg/g) reached the peak value in the group with 1:0.6 of the ratio of material to water at 48 h fermentation. 2) The contents of true protein and dry matter were decreased by 2.59 and 4.11 percentage points (P<0.05), while free amino acids content was increased by 0.36 percentage points through the supplementation of protease (P<0.05). Protease supplementation could also significantly eliminate macromolecule protein of soybean meal (P<0.05). The results indicate that compound probiotics can ferment FSBM at a low level ratio of material to water and protease supplementation can improve the quality of fermentation. It is concluded that the optimal fermentation parameters were formulated to contain 0.5% (w/w) compound probiotics (Saccharomyces cerevisae:Aspergillus oryzae:Bacillus subtilis=5:1:2), 0.01% (w/w) protease supplementation, 1:0.4 of the ratio of material to water and fermented for 48 h. Protease supplementation can improve the quality of available nitrogen in FSBM.

Key words： compound probiotics fermentation; protease; process parameters; soybean meal

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