动物营养学报 >

2021 , Vol. 33 >Issue 10: 5989 - 6000

DOI: https://doi.org/10.3969/j.issn.1006-267x.2021.10.057

研究简报 SHORT COMMUNICATION

复合菌剂固态发酵对枣粉营养品质的影响

  • 邢晓南 ,
  • 赵雷云 ,
  • 黄晓瑜 ,
  • 张小强 ,
  • 张宇 ,
  • 张恩平
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  • 西北农林科技大学动物科技学院, 杨凌 712100
邢晓南(1994-),女,河北邯郸人,硕士研究生,从事动物营养与饲料科学研究。E-mail:386187397@qq.com

收稿日期: 2021-03-07

  网络出版日期: 2021-10-16

基金资助

陕西省重点研发计划项目饲料产业创新链（2017TSCXL-NY-04-02）；陕西省农业科技创新转化项目（NYKJ-2016-04，NYKJ-2018-YL16）

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Effects of Solid-State Fermentation with Compound Bacteria on Nutritional Quality of Jujube Powder

  • XING Xiaonan ,
  • ZHAO Leiyun ,
  • HUANG Xiaoyu ,
  • ZHANG Xiaoqiang ,
  • ZHANG Yu ,
  • ZHANG Enping
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  • College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China

Received date: 2021-03-07

  Online published: 2021-10-16

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摘要

本试验旨在研究复合菌剂固态发酵对枣粉营养品质的影响。试验以发酵枣粉营养成分含量、感官状态、pH、黄曲霉毒素B1与玉米赤霉烯酮含量为评价指标，设计3个递进关联试验。试验1：以复合菌剂中酿酒酵母、植物乳酸杆菌和枯草芽孢杆菌配比为试验优化因素，设计3因素3水平正交试验，探究固态发酵枣粉的最佳复合菌剂。试验2：以复合菌剂、含水量、麸皮添加量为试验优化因素，设计3因素3水平的正交试验，探究枣粉的最佳发酵条件。试验3：以发酵时间为唯一变量，含水量、麸皮添加量、复合菌剂组方根据试验2确定的最佳发酵条件设定，探究枣粉的最佳发酵时间。结果表明：1）不同复合菌剂对发酵枣粉营养成分含量具有不同程度影响，复合菌剂配比为酿酒酵母：植物乳酸杆菌：枯草芽孢杆菌=3 ： 3 ： 4、3 ： 4 ： 2或2 ： 1 ： 2时发酵枣粉黄酮、多酚、还原糖含量极显著高于其他配比（P<0.01），中性洗涤纤维和酸性洗涤纤维含量极显著低于其他配比（P<0.01），以酿酒酵母：植物乳酸杆菌：枯草芽孢杆菌=2 ： 1 ： 2时发酵枣粉的营养品质最优。2）复合菌剂配比为酿酒酵母：植物乳酸杆菌：枯草芽孢杆菌=2 ： 1 ： 2，接种量为3%，麸皮添加量为20%，接种前发酵基质含水量为20%时对发酵枣粉营养成分含量及pH的改善效果最优。3）在前述发酵条件下，发酵6 d时发酵枣粉的营养成分含量较高，且pH达到最低值4.11，黄曲霉毒素B1与玉米赤酶烯酮含量均低于我国《饲料卫生标准》（GB 13078—2017）规定的允许量。综上所述，红枣饲料最优发酵条件为：复合菌剂配比为酿酒酵母：植物乳酸杆菌：枯草芽孢杆菌=2 ： 1 ： 2，接种量为3%，麸皮添加量为20%，接种前发酵基质含水量为20%，发酵时间为6 d。在最优发酵条件下对枣粉进行固体发酵后，枣粉的黄酮、多酚、还原糖和粗蛋白质含量分别提高了31.23%、17.12%、41.43%和29.87%，pH、黄曲霉毒素B1和玉米赤霉烯酮含量分别降低了38.10%、6.19%和14.98%。

关键词： 枣粉; 复合菌剂; 发酵条件; 黄酮; 多酚

本文引用格式

邢晓南 , 赵雷云 , 黄晓瑜 , 张小强 , 张宇 , 张恩平 . 复合菌剂固态发酵对枣粉营养品质的影响[J]. 动物营养学报, 2021 , 33(10) : 5989 -6000 . DOI: 10.3969/j.issn.1006-267x.2021.10.057

Abstract

The purpose of this experiment was to study the effects of solid-state fermentation with compound bacteria on the nutritional quality of jujube powder. The experiment used the nutrient contents, sensory status, pH, aflatoxin B1 and zearalenone contents of fermented jujube powder as evaluation indicators, and designed 3 progressive correlation experiments. Experiment 1:taking the proportions of Saccharomyces cerevisiae, Lactobacillus plantarum and Bacillus subtilis in compound bacteria agent as the experimental optimization factors, an orthogonal experiment with 3 factors and 3 levels was designed to explore the best compound bacteria agent of solid-fermented jujube powder. Experiment 2:taking the compound bacteria agent, water content, and bran additive amount as experimental optimization factors, an orthogonal experiment with 3 factors and 3 levels was designed to explore the optimal fermentation conditions for jujube powder. Experiment 3:taking the fermentation time as the only variable, the water content, bran additive amount, and compound bacteria agent were set according to the optimal fermentation conditions determined in experiment 2, and the optimal fermentation time of jujube powder was explored. The results show as follows:1) different compound bacteria agents had different effects on the nutritional component contents of fermented jujube powder. The proportion of compound bacteria agent was Saccharomyces cerevisiae:Lactobacillus plantarum:Bacillus subtilis=3:3:4, 3:4:2 or 2:1:2, the contents of flavonoids, polyphenols and reducing sugars in fermented jujube powder were extremely significantly higher than other proportions (P<0.01), and the contents of neutral detergent fiber and acid detergent fiber were extremely significantly lower than other proportions (P<0.01), the nutritional quality of fermented jujube powder was the best when Saccharomyces cerevisiae:Lactobacillus plantarum:Bacillus subtilis=2:1:2. 2) When the proportion of compound bacteria agent was Saccharomyces cerevisiae:Lactobacillus plantarum:Bacillus subtilis=2:1:2, the inoculation amount was 3%, the bran additive amount was 20%, and the water content of the fermentation substrate before inoculation was 20%, the fermented jujube powder had the best effect on improving nutritional component contents and pH. 3) Under the aforementioned fermentation conditions, the nutritional component contents of fermented jujube powder were higher at 6 days of fermentation, and the pH reached the lowest value of 4.11, and the contents of aflatoxin B1 and zearalenone were lower than Feed Hygiene Standard (GB 13078-2017) allowable amount. In summary, the optimal fermentation conditions for jujube powder are as follows:the proportion of compound bacteria agent is Saccharomyces cerevisiae:Lactobacillus plantarum:Bacillus subtilis=2:1:2, the inoculation amount is 3%, the bran additive amount is 20%, the water content of the fermentation substrate before inoculation is 20%, and the fermentation time is 6 d. After solid fermentation of jujube powder under optimal fermentation conditions, the contents of flavonoids, polyphenols, reducing sugars and crude protein in jujube powder are increased by 31.23%, 17.12%, 41.43% and 29.87%, respectively, and the pH, the contents of aflatoxin B1 and zearalenone are reduced by 38.10%, 6.19% and 14.98%, respectively.

Key words： jujube powder; compound bacteria agent; fermentation condition; flavonoid; polyphenol

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