二步发酵对麻疯树废弃饼粕营养价值的影响

Improvement of Nutritive Value of Waste Jatropha curcas Seed Cake by Two-step Fermentation

以麻疯树废弃饼粕为培养基,先采用黄孢原毛平革菌和康宁木霉进行单菌种固态发酵,将饼粕中的粗纤维转化成还原糖,再利用产朊假丝酵母和白地霉进行二步发酵,生产菌体蛋白。控制培养基湿度为150%,添加10%(wt)麸皮,于30℃下经黄孢原毛平革菌发酵6 d后,饼粕中还原糖含量达到最大值93.46mg/g,比未发酵饼粕提高了1.93倍;再经白地霉二步发酵3 d后,粗蛋白含量和粗蛋白体外消化率分别达到33.13%(wt)和48.87%,比未发酵饼粕提高了49.23%和14.5倍。麻疯树废弃饼粕经二步发酵后,其营养价值明显提高。

The waste Jatropha curcas seed cake（JCSC） was fermented by Phanerochaete chrysosporium and Trichoderma koningii to produce reducing sugar from its crude fiber,and then the waste Jatropha curcas seed cake（JCSC） was re-fermented by Candida utilis and Geotrichum candidum to produce mycoprotein for improving the nutritive value.The maximum reducing sugar content of JCSC fermented by Phanerochaete chrysosporium under 150% humidity ＋ 10% wt at 30℃ for 6d was up to 93.46 mg/g,1.93 times as reducing sugar content as the un-fermented JCSC.The crude protein content and its digestibility of JCSC re-fermented by Geotrichum candidum was 33.13% and 48.87%,49.23% and 14.5% higher than the un-fermented JCSC respectively,which indicates that the nutritive value of JCSC fermented by two-step fermentation can be significantly improved.