瘤胃内容物发酵对豆粕蛋白质品质及菌群组成的影响

Effects of rumen fermention on protein nutrition and microflora structure of soybean meal

本试验采用体外发酵技术,选用瘤胃内容物(瘤胃液)作为混合菌源对豆粕进行固态发酵处理,瘤胃液接种量为5%,料水比为1∶1,39℃,厌氧发酵72 h。对发酵前后豆粕营养特性进行分析,并对发酵前后豆粕微生物指标和pH值进行测定。结果表明,豆粕经瘤胃液发酵后,氨基酸的含量比发酵前提高了3%,大分子量的蛋白质得到降解,小分子多肽明显增加。此外,发酵豆粕的pH值显著下降(P<0.05),菌群结构上菌落总数极显著增加,霉菌和大肠杆菌菌群显著降低,而有益的乳酸菌极显著上升(P<0.05)。本试验证实了瘤胃内容物可作为豆粕发酵处理的有效菌源,为开辟新的饲料资源提供参考。

In this study,the fermented soybean meal was produced through solid state fermentation using rumen micro-organisms （rumen fluid） as mixed bacteria in vitro.The fermentation conditions were as follows： quantity of inoculation 5 %（ratio of rumen fluid to the total mixed fermentation volume）,the ratio of material to water 1：1 （ratio of soybeal meal weight to the total mixed fermentation volume）,fermentation temperature 39℃ ,fermentation period 72 h.The results showed as follow：after the fermentation,the content of amino acids was increased by 3.0 %,large soybean proteins degraded to small-size polypeptides.Besides,the pH value of soybean meal significantly decreased （P 〈 0.05）,the amount of total bacteria and lactobacillus increased remarkably,the amount of Escherichia coli and mildew were decreased.The study confirmed that rumen fluid could be used as a kind of effective microbe source for. raw soybean meal treatment, and provided an useful exploration for the development of plant protein feed fermented by rumen fluid.