多菌种混合发酵对菜籽饼脱毒的研究

Study on Detoxification Technology of Rapeseed Meal by Multiple Bacteria Compound Fermentation

[目的]选择对菜籽饼脱毒效果最佳的菌株。[方法]以酵母菌、枯草芽孢杆菌、黑曲霉和乳酸菌为供试菌株,分别对菜籽饼进行单菌株和混菌株发酵脱毒试验,测定脱毒效果。[结果]混菌株发酵的脱毒效果明显优于单菌株发酵,混菌株发酵中3菌株脱毒效果又优于双菌株发酵。乳酸菌、黑曲霉和酵母菌3种菌株的组合,对菜籽饼硫甙的脱除率达75.2%,对植酸、单宁的去除率分别达58.9%和66.7%。[结论]该研究为菜籽饼的综合利用奠定了基础。

[Objective] The paper aimed to select the strain with the best detoxification efficiency of rapeseed meal. [MethodJ With yeast, Bacillus subtilis., Aspergillus niger and lactic acid bacteria as test strains, single strain and multiple strains fermentation experiments on the detoxification efficiency of rapeseed meal were studied separately. [ Result] The paper showed that the detoxification efficiency of multiple strains was superior to single strain, and three strains compound fermentation had the best detoxification efficiency. The removal rate of sulfuric glucoside, phytic acid and tannin reached 75.2% , 58.9% and 66.7% respectively by the composition of lactic acid bacteria, aspergillus niger and yeast. [ Conclusion] The study lays a foundation for comprehensive utilization of rapeseed meal.