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

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

Chinese Journal of Animal Nutrition >

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

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

SHORT COMMUNICATION

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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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

Cite this article

XING Xiaonan , ZHAO Leiyun , HUANG Xiaoyu , ZHANG Xiaoqiang , ZHANG Yu , ZHANG Enping . Effects of Solid-State Fermentation with Compound Bacteria on Nutritional Quality of Jujube Powder[J]. Chinese Journal of Animal Nutrition, 2021 , 33(10) : 5989 -6000 . DOI: 10.3969/j.issn.1006-267x.2021.10.057

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