动物营养学报 >

2014 , Vol. 26 >Issue 7: 2026 - 2034

DOI: https://doi.org/10.3969/j.issn.1006-267x.2014.07.039

研究简报 Short Communications

黑曲霉固态发酵改善木薯渣品质的研究

  • 汤小朋 ,
  • 赵华 ,
  • 汤加勇 ,
  • 王雪涛 ,
  • 贾刚 ,
  • 刘光芒 ,
  • 陈小玲 ,
  • 龙定彪
展开
  • 1. 四川农业大学动物营养研究所, 成都 611130;
    2. 重庆市畜牧科学院, 重庆 402460

收稿日期: 2014-02-17

  网络出版日期: 2014-07-01

基金资助

四川农业大学双支计划；重庆市科委自然科学基金（CSTC，2011BA1033）

收起

Quality Improvement of Cassava Residue by Solid-State Fermentation with Aspergillus niger

  • TANG Xiaopeng ,
  • ZHAO Hua ,
  • TANG Jiayong ,
  • WANG Xuetao ,
  • JIA Gang ,
  • LIU Guangmang ,
  • CHEN Xiaoling ,
  • LONG Dingbiao
Expand
  • 1. Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China;
    2. Chongqing Academy of Animal Science, Chongqing 402460, China

Received date: 2014-02-17

  Online published: 2014-07-01

Fold

摘要

本试验旨在研究黑曲霉固态发酵对木薯渣营养价值的影响，并探讨最佳的木薯渣发酵工艺参数。先采用单因素试验设计，根据发酵后木薯渣的营养价值，分别筛选出最佳的黑曲霉接种量、菜籽粕添加量、发酵时间、发酵温度、料水比以及初始pH。在此基础上采用正交试验设计，考察发酵时间、发酵温度、料水比以及初始pH间交互作用对木薯渣营养价值的影响。结果表明：1）每克发酵原料接种3×106个黑曲霉孢子，添加15%的菜籽粕，料水比1：1.50，初始pH 4，在36℃条件下发酵4 d效果最好。2）最优条件发酵后，与对照组相比，以干物质为基础，粗纤维含量由22.26%降低到17.71%（P<0.05），还原糖含量由1.42%提高到5.11%（P<0.05），粗蛋白质含量由8.67%提高到13.48%（P<0.05），粗脂肪含量由7.89%提高到11.72%（P<0.05），粗灰分含量由6.02%提高到7.31%（P<0.05）；此外，发酵后羧甲基纤维素酶活性达到9.05 U/g，滤纸酶活性达到2.37 U/g，β-葡萄糖苷酶活性达到2.25 U/g。由此可见，利用黑曲霉固态发酵可以显著提高木薯渣的营养价值。

关键词： 黑曲霉; 固态发酵; 木薯渣; 营养价值

本文引用格式

汤小朋 , 赵华 , 汤加勇 , 王雪涛 , 贾刚 , 刘光芒 , 陈小玲 , 龙定彪 . 黑曲霉固态发酵改善木薯渣品质的研究[J]. 动物营养学报, 2014 , 26(7) : 2026 -2034 . DOI: 10.3969/j.issn.1006-267x.2014.07.039

Abstract

In this study, a solid-state fermentation (SSF) using Aspergillus niger was conducted to improve the nutritional quality of cassava residue and the optimal fermentation parameters were investigated. Firstly, a single factor experiment design was adopted to screen the optimal fungi inoculation size, rapeseed meal supplemental level, fermentation time, fermentation temperature, the ratio of substrate to moisture and initial pH according to the nutritional value of fermented cassava residue. An orthogonal experiment design was further used to investigate the effects of fermentation parameters such as fermentation time, fermentation temperature, the ratio of substrate to moisture and initial pH on the nutritional quality of cassava residue. The results showed as follows: 1) inoculated 3×106 Aspergillus niger spore per gram fermentation materials,added 15% rapeseed meal, controlled the ratio of substrate to water 1:1.50 and fermented with initial pH 4 at 36℃ for 4 days could get the optimal result. 2) Fermented cassava residue under the optimized condition described above and calculated based on dry matter, the crude fiber content was decreased from 22.26% to 17.71% (P<0.05) and the reducing sugar content was increased from 1.42% to 5.11% (P<0.05), crude protein content was increased from 8.67% to 13.48% (P<0.05), crude fat content was increased from 7.89% to 11.72% (P<0.05), the ash content was increased from 6.02% to 7.31% (P<0.05) after SSF, Moreover, after fermentation the enzyme activities of carboxy methyl cellulase, filter paper activity and β-glucosidase reached 9.05, 2.37, 2.35 U/g, respectively. Our results suggest that the SSF with Aspergillus niger offers an effective alternative to improving the nutritional value of cassava residue.

Key words： Aspergillus niger; solid-state fermentation; cassava residue; nutritional value

参考文献

[1] ARORA D S,SHARMA R K,CHANDRA P.Biodelignification of wheat straw and its effect on in vitro digestibility and antioxidant properties[J].International Biodeterioration and Biodegradation,2011,65(2):352-358.  
[2] WANG T Y,WU Y H,JIANG C Y,et al.Solid state fermented potato pulp can be used as poultry feed[J].British Poultry Science,2010,51(2):229-234.  
[3] HSU P K,LIU C P,LIU L Y,et al.Protein enrichment and digestion improvement of napiergrass and pangolagrass with solid-state fermentation[J].Journal of Microbiology,Immunology,and Infection,2013,46(3):171-179.  
[4] SHRIVASTAVA B,NANDAL P,SHARMA A,et al.Solid state bioconversion of wheat straw into digestible and nutritive ruminant feed by Ganoderma sp. rckk02[J].Bioresource Technology,2012,107:347-351.
[5] UBALUA A O.Cassava wastes:treatment options and value addition alternatives[J].African Journal of Biotechnology,2007,6(18):2065-2073.
[6] ARO S O.Improvement in the nutritive quality of cassava and its by-products through microbial fermentation[J].African Journal of Biotechnology,2008,7(25):4789-4797.
[7] OBOH G,AKINDAHUNSI A A,OSHODI A A.Nutrient and anti-nutrient contents of Aspergillus niger and fermented cassava products (flour and gari)[J].Journal of Food Composition and Analysis,2002,15(5):617-622.  
[8] OBOH G.Nutrient enrichment of cassava peels using a mixed culture of Saccharomyces cerevisae and Lactobacillus spp. solid media fermentation techniques[J].Electronic Journal of Biotechnology,2006,9(1):46-49.  
[9] OKPOKO C E,NTUI V O,OSUAGWU A N,et al.Proximate composition and cyanide content of cassava peels fermented with Aspergillus niger and Lactobacillus rhamnosus[J].Journal of Food,Agriculture & Environment,2008,6(2):251-255.
[10] JAMAL P,TIJANI R I D,ALAM M Z,et al.Effect of operational parameters on solid state fermentation of cassava peel to an enriched animal feed[J].Journal of Applied Sciences,2012,12(11):1166-1170.  
[11] 全国饲料工业标准化技术委员会.GB/T 23881-2009饲用纤维素酶活性的测定--滤纸法[S].北京:中国标准出版社,2009.
[12] 张丽英.饲料分析及饲料质量检测技术[M].3版.北京:中国农业大学出版社,2007:49-79.
[13] 陈毓荃.生物化学实验方法和技术[M].北京:科学出版社,2002:97-100.
[14] TIJANI I D R,JAMAL P,ALAM M Z,et al.Optimization of cassava peel medium to an enriched animal feed by the white rot fungi Panus tigrinus M609RQY[J].International Food Research Journal,2012,19(2):427-432.
[15] KAEWWONGSA W,TRAIYAKUN S,YUANGKLANG C,et al.Protein enrichment of cassava pulp fermentation by Saccharomyces cervevisiae[J].Journal of Animal and Veterinary Advances,2011,10(18):2434-2440.
[16] 艾必燕,刘长忠,陈建康,等.木薯渣发酵饲料的工艺筛选[J].饲料工业,2012,33(7):57-60.
[17] SOHAIL M,SIDDIQI R,AHMAD A,et al.Cellulase production from Aspergillus niger MS82:effect of temperature and pH[J].New Biotechnology,2009,25(6):437-441.  
[18] 高星星.里氏木霉与黑曲霉混合发酵产纤维素酶的研究 .硕士学位论文.合肥:合肥工业大学,2012:29.
[19] BHATTACHARYA S S,GARLAPATI V K,BANERJEE R.Optimization of laccase production using response surface methodology coupled with differential evolution[J].New Biotechnology,2011,28(1):31-39.  
[20] 管军军,张同斌,崔九红,等.木薯渣生产菌体蛋白的研究[J].安徽农业科学,2008,36(22):9556-9558,9596.
[21] BHARGAV S,PANDA B P,ALI M,et al.Solid state fermentation:an overview[J].Chemical & Biochemical Engineering Quarterly,2008,22(1):49-70.
[22] 刘传都.利用混合菌固体发酵木薯渣生产菌体蛋白饲料的研究 .硕士学位论文.武汉:华中农业大学,2009:20-21.
[23] ARO S O,ALETOR V A.Proximate composition and amino acid profile of differently fermented cassava tuber wastes collected from a cassava starch producing factory in Nigeria .Livestock Research for Rural Development,2012,24(3): .http://www.lrrd.org/lrrd24/3/aro24040.htm.
[24] 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.
Options
文章导航

/

〈 〉

    联系我们

  • 地址：北京市海淀区圆明园西路2号
    　　　中国农业大学动科动医大楼153室
  • 邮编：100193
  • 电话：010－62817823
  • 网址：http://www.chinajan.com
  • E-mail：cjan@chinajan.com
京公网安备 11010802041926号    京ICP备17050989号-2