饲料营养 Feed Science and Technology

复合益生菌固态发酵改善甘薯渣营养价值的研究

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  • 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
赵华(1974-),男,四川雅安人,副研究员,博士,硕士生导师,主要研究方向为营养与分子生物学。E-mail:zhua666@126.com

收稿日期: 2014-11-21

  网络出版日期: 2015-04-21

基金资助

四川农业大学双支计划;四川科创饲料产业技术研究院基金(2013NZ0054)

Nutritional Improvement of Sweet Potato Residue by Solid-State Fermentation with Mixed Microbe Strains

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  • 1. Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China;
    2. Chongqing Academy of Animal Science, Chongqing 402460, China

Received date: 2014-11-21

  Online published: 2015-04-21

摘要

本试验旨在研究采用多种微生物混合固态发酵对甘薯渣营养价值的影响,并探讨其最佳发酵工艺参数。采用单因素试验设计,对4类菌种共12株菌种进行单菌发酵,从中筛选1株发酵效果最优菌株作为混菌发酵的主菌种,与其他3类菌株进行不同组合发酵,筛选最佳菌种组合。采用正交试验设计,考察发酵时间、发酵温度、料水比、接种量及菌种接种比例对甘薯渣营养价值影响。结果表明:1)在发酵温度38 ℃,发酵时间4.5 d,料水比1:1.3,接种量1×106个/g,接种比例黑曲霉2:里氏木霉:枯草芽孢杆菌1:酿酒酵母1=1:1:2:1条件下发酵效果最好。2)在混菌发酵后,以干物质为基础,粗蛋白质含量从6.37%提高到9.75%;粗脂肪含量从2.71%提高到4.92%;发酵后还原糖含量达到8.22%,羧甲基纤维素酶、滤纸酶、β-葡萄糖苷酶和淀粉酶活性分别为4.26、3.29、3.75和5.15 U/g DM。由此可见,农副产品甘薯渣经过微生物混菌固态发酵后可以有效改善其营养品质。

本文引用格式

赵华, 王雪涛, 汤加勇, 汤小朋, 贾刚, 刘光芒, 陈小玲, 龙定彪, 王康宁 . 复合益生菌固态发酵改善甘薯渣营养价值的研究[J]. 动物营养学报, 2015 , 27(4) : 1191 -1198 . DOI: 10.3969/j.issn.1006-267x.2015.04.024

Abstract

In this study, a solid-state fermentation (SSF) using mixed microbe strains was conducted to improve the nutritional quality of sweet potato residue and the optimal fermentation parameters was investigated. A single factor experiment design was adopted to investigate the effects of 4 species, 12 strains of microbe fermentation on nutritional improvement of sweet potato residue. Four single microbial strains from each species were selected and the strain with best nutritional improvement was selected as the main strain to formulation with other three strains screened for SSF. Orthogonal experiment design was further used to optimize the fermentation parameters such as time, temperature, moisture, inoculation size and strain formulation ratio on nutritional quality improvement of sweet potato residue. The results showed as following: 1) inoculated 1×106 germ per gram fermentation materials with Aspergillus Niger 2:Trichoderma reese:Bacillus subtilis 1:Saccharomyces cerevisiae 1 at the ratio of 1:1:2:1, controlled the ratio of substrate vs. water ratio to 1:1.3 and fermented at 38 ℃ for 4.5 days get a best nutritional improvement of sweet potato residue. 2) Fermented sweet potato residue under the optimized condition described above and calculated base on dry matter, crude protein was increased from 6.37% to 9.75%; crude fat was increased from 2.71% to 4.92%; the reducing sugar increased from 4.22% to 8.22%; Moreover, after fermentation the enzyme activity of the carboxymethyl cellulose, filter paper, β-glucosidase and amylase reached to 4.26, 3.29, 3.75 and 5.15 U per gram dry matter, respectively. Our results suggest that the SSF with mixed microbe strains offers an effective alternative to improving the quality of unconventional feed sources such as sweet potato residue.

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