益生菌固态发酵对白酒丢糟营养成分含量变化的影响分析

Analysis of impacts on nutrition content variation of distiller's grain after solid-state fermentation

以云芝所产的木质素酶和绿色木霉所产的纤维素酶混合酶液对白酒丢糟进行酶解,再运用单种益生菌(分别为啤酒酵母菌、米根霉菌、纳豆芽孢杆菌)、益生菌两两组合和三种益生菌组合对酶解产物进行固态发酵,观察分析白酒丢糟酶解后、发酵后营养成分含量的变化。结果显示:①酶解产物与白酒丢糟相比,粗纤维含量显著降低。②发酵产物与白酒丢糟相比,粗蛋白、粗脂肪、氨基酸含量均明显增加。③三菌混合接种固态发酵白酒丢糟,所得发酵产物中各营养成分变化幅度大于任一种单菌或益生菌两两组合发酵。试验结果表明,用益生菌发酵白酒丢糟后,发酵产物的营养成分明显变化,营养价值有所提高,如应用于饲料,可为动物的健康成长提供良好的物质基础。

To analyse the variation of nutrition content about distiller＇s grain after enzymolysis and glycolysis, Versicolor ligninase produced by Trametes versicolor and cellulase produced by Viridin were mixed to digest the distiller＇s grain, and then used a single probiotic bacteria （S. cerevisiae, Rhizopus mold, Bacillus natto）, two, or three combinations of probiotic bacteria to de- compose the enzymatic hydrolysate on solid-state fermentation. The results showed that： Compared with liquor grains, crude fiber content in enzymatic hydrolysate was seriously de- cresed. （2） By contrast to liquor grain, content of crude protein, crude fat, amino acids in fer- mented product were incresed. （3） The various nourishment composition changes in fermented product obtained from three bacteria mixed inoculation＇s solid-state fermentation were greater than that in either single probiotic bacterium or two combination fermentation. The test results show that, with the probiotic fermented liquor distiller＇s grain, nutritional components of ferment- ed product was changed obviously, nutritional value was improved, which provides good materi- al basis for the healthy growth of animals.