研究论文 RESEARCH PAPER

不同菌种有氧发酵对柑橘渣营养价值的影响

  • 崔艺燕 ,
  • 王超普 ,
  • 邓盾 ,
  • 田志梅 ,
  • 鲁慧杰 ,
  • 李家洲 ,
  • 余苗 ,
  • 马现永
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  • 1. 广东省农业科学院动物科学研究所, 畜禽育种国家重点实验室, 农业农村部华南动物营养与饲料重点实验室, 广东省畜禽育种与营养研究重点实验室, 广东畜禽肉品质量安全控制与评定工程技术研究中心, 广州 510640;
    2. 岭南现代农业科学与技术广东省实验室茂名分中心, 茂名 525000
崔艺燕(1987-),女,广东佛山人,助理研究员,硕士,从事动物营养与饲料科学、生态养殖与环境控制研究。E-mail:958117076@qq.com

收稿日期: 2021-08-15

  网络出版日期: 2022-03-14

基金资助

省级农业科技创新推广及农业资源与生态环境保护建设项目(2021KJ266);广东省农业科学院学科团队建设项目(202118TD);饲料产业技术体系创新团队建设项目(2021KJ115);广州市农村科技特派员项目(20212100077);科技创新战略专项资金(高水平农科院建设)——杰出人才(R2020PY-JC001)和优秀博士(R2020YJ-YB2002);清远市清城区清远鸡产业园项目(GDSCYY2018-032)

Effects of Aerobic Fermentation with Different Strains on Nutritional Value of Citrus Pomace

  • CUI Yiyan ,
  • WANG Chaopu ,
  • DENG Dun ,
  • TIAN Zhimei ,
  • LU Huijie ,
  • LI Jiazhou ,
  • YU Miao ,
  • MA Xianyong
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  • 1. Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangdong Key Laboratory of Animal Breeding and Nutrition, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China;
    2. Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Maoming 525000, China

Received date: 2021-08-15

  Online published: 2022-03-14

摘要

本试验旨在研究不同菌种有氧发酵对柑橘渣有机酸、总黄酮、营养成分含量的影响。选用地衣芽孢杆菌、葡萄牙棒孢酵母、黑曲霉进行单菌、双菌、三菌组合,对柑橘渣有氧发酵7 d。结果表明:1)与未发酵柑橘渣相比,各发酵柑橘渣的pH均显著降低(P<0.05)。2)与未发酵柑橘渣相比,黑曲霉单独或组合发酵柑橘渣的柠檬酸、乳酸、总有机酸含量显著提高(P<0.05),而苹果酸含量显著降低(P<0.05),以三菌组合发酵组发酵柑橘渣的柠檬酸含量最高。3)与未发酵柑橘渣相比,各发酵柑橘渣的粗蛋白质和总黄酮含量均显著提高(P<0.05);黑曲霉单独或组合发酵柑橘渣的粗纤维、酸性洗涤纤维、中性洗涤纤维、钙含量显著增加(P<0.05),而碳水化合物含量显著减少(P<0.05);三菌组合发酵组发酵柑橘渣的总黄酮、粗脂肪、磷含量最高。4)与未发酵柑橘渣相比,黑曲霉单独或组合发酵柑橘渣的苏氨酸、赖氨酸、组氨酸、丝氨酸、甘氨酸、丙氨酸、酪氨酸含量和必需氨基酸/总氨基酸比值显著增加(P<0.05),但脯氨酸含量和非必需氨基酸/总氨基酸比值显著降低(P<0.05);三菌组合发酵组发酵柑橘渣的缬氨酸、异亮氨酸、精氨酸、必需氨基酸含量显著高于其他发酵组(P<0.05)。5)与未发酵柑橘渣相比,黑曲霉单独或组合发酵柑橘渣的赖氨酸、苏氨酸、亮氨酸、赖氨酸+苯丙氨酸、必需氨基酸比例显著提高(P<0.05);三菌组合发酵组发酵柑橘渣的缬氨酸和异亮氨酸比例显著高于其他组(P<0.05)。由此可见,黑曲霉单独或与其他菌种组合有氧发酵均能改善柑橘渣的常规营养成分、总黄酮、有机酸含量和必需氨基酸组成,且地衣芽孢杆菌+葡萄牙棒孢酵母+黑曲霉三菌组合发酵效果最佳。

本文引用格式

崔艺燕 , 王超普 , 邓盾 , 田志梅 , 鲁慧杰 , 李家洲 , 余苗 , 马现永 . 不同菌种有氧发酵对柑橘渣营养价值的影响[J]. 动物营养学报, 2022 , 34(3) : 2030 -2040 . DOI: 10.3969/j.issn.1006-267x.2022.03.061

Abstract

The purpose of this experiment was to study the effects of aerobic fermentation with different strains on the contents of organic acids, total flavonoids and nutrients of citrus pomace. Bacillus licheniformis, Clavispora lusitaniae and Aspergillus niger were used for single strain, double strain, or three strain combinations, and the aerobic fermentation of citrus pomace was conducted for 7 d. The results showed as follows:1) compared with unfermented citrus pomace, the pH of each fermented citrus pomace was significantly decreased (P<0.05). 2) Compared with unfermented citrus pomace, the contents of citric acid, lactic acid and total organic acids were significantly increased in the citrus pomace fermented by single Aspergillus niger or Aspergillus niger combinations (P<0.05), while the malic acid content was significantly decreased (P<0.05). Moreover, the citric acid content in fermented citrus pomace of three strain combination fermentation group was the highest. 3) Compared with unfermented citrus pomace, the contents of crude protein and total flavonoids were significantly increased in each fermented citrus pomace (P<0.05); the contents of crude fiber, acid detergent fiber, neutral detergent fiber and calcium were significantly increased in fermented citrus pomace of the single Aspergillus niger or Aspergillus niger combination fermentation groups (P<0.05), while carbohydrate content was significantly decreased (P<0.05). In addition, the contents of total flavonoid, ether extract and phosphorus in fermented citrus pomace of three strain combination fermentation group were the highest. 4) Compared with unfermented citrus pomace, single Aspergillus niger or Aspergillus niger combinations significantly increased the contents of threonine, lysine, histidine, serine, glycine, alanine, tyrosine, and the ratio of essential amino acids to total amino acids (P<0.05), but significantly decreased the proline content and the ratio of non-essential amino acids to total amino acids (P<0.05). Furthermore, the contents of valine, isoleucine, arginine and total essential amino acids in fermented citrus pomace of the three strain combination fermentation group were significantly higher than those of other fermentation groups (P<0.05). 5) Compared with unfermented citrus pomace, single Aspergillus niger combinations significantly increased the proportions of lysine, threonine, leucine, lysine+phenylalanine and essential amino acids (P<0.05). The proportions of valine and isoleucine in fermented citrus pomace of the three strain combination fermentation group were higher than those of other groups (P<0.05). In conclusion, aerobic fermentation with single Aspergillus niger or Aspergillus niger combinations can improve the contents of conventional nutrients, total flavonoids, organic acids, and essential amino acids composition in citrus pomace. The combination of Bacillus licheniformis+Clavispora lusitaniae+Aspergillus niger has the best fermentation effect on citrus pomace.

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