动物营养学报 >

2016 , Vol. 28 >Issue 11: 3711 - 3720

DOI: https://doi.org/10.3969/j.issn.1006-267x.2016.11.042

研究简报 Short Communications

混菌固态发酵白酒糟开发为蛋白质饲料的条件优化及营养价值评定

  • 张玉诚 ,
  • 薛白 ,
  • 达勒措 ,
  • 李秋瑾 ,
  • 何宇
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  • 四川农业大学动物营养研究所, 成都 611130

收稿日期: 2016-05-16

  网络出版日期: 2016-11-18

基金资助

国家现代农业产业技术体系四川区域创新团队

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Distillers Grains: Optimization of Mixed Bacterial Solid-State Fermentation Conditions to Produce Protein Feed and Nutrient Value Analysis

  • ZHANG Yucheng ,
  • XUE Bai ,
  • Dalecuo ,
  • LI Qiujin ,
  • HE Yu
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  • Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China

Received date: 2016-05-16

  Online published: 2016-11-18

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摘要

本试验旨在优化白地霉、米曲霉、绿色木霉和枯草芽孢杆菌混菌固态发酵白酒糟开发为蛋白质饲料的条件，并评定其营养价值。将白地霉、米曲霉、绿色木霉和枯草芽孢杆菌按照1：1：1：1混合后按10%接种到培养基中，采用L16（54）正交试验设计，共5个发酵条件，分别为基料、尿素、磷酸二氢钾、pH、水分，每个条件4个变量，共16组发酵条件。按条件配制好的混合物放置于（30±2）℃中培养72 h。对发酵前后真蛋白质、粗纤维含量进行极差分析确定最优条件，再比较最优条件发酵前后白酒糟营养水平和氨基酸组成的变化。结果显示：1）基料按照80%白酒糟、10%麸皮、5%玉米粉、5%菜籽粕配比，尿素添加量为1.5%，磷酸二氢钾添加量为0.7%，pH为5、水分为50%时发酵效果最好，为最优发酵条件。2）最优条件下发酵后白酒糟与发酵前相比，真蛋白质含量提高了57.85%（P<0.01）；粗纤维、酸性洗涤纤维、中性洗涤纤维、粗脂肪含量分别降低了42.39%、31.95%、27.73%、21.48%（P<0.01）；钙、磷含量分别提高了16.67%和68.18%（P<0.01）；总氨基酸含量提高了24.47%，其中赖氨酸、蛋氨酸、苏氨酸、缬氨酸、亮氨酸、异亮氨酸和脯氨酸含量分别提高了109.68%、38.09%、39.39%、71.43%、28.93%、10.87%和3.70%。综上可得，利用白地霉、米曲霉、绿色木霉和枯草芽孢杆菌混菌发酵白酒糟的最佳条件是：基料组成80%白酒糟、10%麸皮、5%玉米粉、5%菜籽粕，尿素1.5%，磷酸二氢钾0.7%，pH 5，水分50%，发酵产物的真蛋白质含量为24.34%。

关键词： 白酒糟; 混菌; 固态发酵; 营养价值; 优化

本文引用格式

张玉诚 , 薛白 , 达勒措 , 李秋瑾 , 何宇 . 混菌固态发酵白酒糟开发为蛋白质饲料的条件优化及营养价值评定[J]. 动物营养学报, 2016 , 28(11) : 3711 -3720 . DOI: 10.3969/j.issn.1006-267x.2016.11.042

Abstract

This experiment was conducted to optimize mixed bacterial (Geotrichum candidum, Aspergillus oryzae, Trichoderma viride and Bacillus subtils) solid-state fermentation conditions to produce protein feed, and analyzed the nutrient value. Geotrichum candidum, Aspergillus oryzae, Trichoderma viride and Bacillus subtils (1:1:1:1) was added to culture medium at 10%. L16 (54)orthogonal testing design was used, and 5 fermentation conditions with 4 variables were set (16 groups of fermentation conditions in all). The conditions were base materials, urea, potassium di-hydrogen phosphate, pH and moisture. The mixtures prepared according to the conditions were cultured under (30±2)℃ for 72 h. Range analyses for true protein and crude fiber contents before and after fermentation were carried out to determine the optimal conditions, and comparisons of nutrient levels and amino acid composition of distillers grains between before and after fermentation under optimal condition were done. The results showed as follows:1) the optimal combination was that base materials of 80% distillers grains, 10% wheat bran, 5% corn flour and 5% rapeseed meal supplemented with 1.5% adding urea and 0.7% potassium di-hydrogen phosphate with pH 5 and 50% moisture. 2) True protein content of distillers grains after fermentation improved by 57.85% compared with that before fermentation (P<0.01); the contents of crude fiber, acid detergent fiber, neutral detergent fiber and ether extract were reduced by 42.39%, 31.95%, 27.73% and 21.48% (P<0.01), respectively; and the contents of calcium and phosphorus were increased by 16.67% and 68.18% (P<0.01), respectively; total amino acids content was increased by 24.47%, and the contents of lysine, methionine, threonine, valine, leucine, isoleucine and proline were increased by 109.68%, 38.09%, 39.39%, 71.43%, 28.93%, 10.87% and 3.70%, respectively. In conclusion, the optimal conditions for of distillers grains solid-state fermentation using Geotrichum candidum, Aspergillus oryzae, Trichoderma viride and Bacillus subtils are as follows:base materials of 80% distillers grains, 10% wheat bran, 5% corn flour and 5% rapeseed meal supplemented with 1.5% urea and 0.7% potassium di-hydrogen phosphate with pH 5 and 50% moisture. True protein content of fermented distillers grains is 24.34.

Key words： distillers grains; mixed bacteria; solid-state fermentation; nutrient value; optimum

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