复合微生物固态发酵对棉籽饼粕脱毒及营养的影响

Effects of solid-state fermentation by mixed culture of microorganisms on detoxification and nutritional of cottonseed meal

研究了黑曲霉与酿酒酵母混合固态发酵对棉籽饼粕的脱毒效果及提高棉籽饼粕营养价值的作用。结果表明,混合发酵优化后的条件为:发酵温度30℃,接种量15%,初始水分含量0.96g水/g干基,初始pH值为6,发酵时间60 h;发酵后棉籽饼粕中游离棉酚脱毒率为95.51%,真蛋白质含量从32.99%提高到 42.40%,必需氨基酸中赖氨酸、蛋氨酸和苏氨酸分别较发酵前相比增加了31.03%、25.00%和44.23%,氮溶解指数(NSI)增加了1.49倍,从而改善了棉粕饼粕的品质。

The effects of mixed solid-state fermentation by Aspergillus niger and Saccharomyces cerevisia on detoxification and improving nutritional value of cottonseed meal （CSM） were investigated. The results showed that the optimal culture conditions were as follows： inoculttm 15%, initial pH 6, initial water content 0.96 g water/g dry base, fermented at 30 ℃ for 60 h. The detoxification efficiency of free gossypol content in fermented CSM was 95.51%, true protein content was increased from 32.99% to 42.40%, and essential amino acids such as lysine, methionine and threonine were increased by 31.03 %, 25.00 %, 44.23 %, respectively. Nitrogen solubility index （NSI） was increased 1.49 times, and consequently the quality of CSM was improved.