混菌发酵对加减四君子汤营养成分变化及多糖提取的影响

Effects of Fermentation Process of Mixed Bacteria on the Nutrient Components and polysaccharide content of Supplementary Si Jun Zi Decoction

采用混合菌种对加减四君子汤进行固态发酵,考察其对该制剂营养成分变化及多糖提取的影响。结果表明,粗蛋白、粗脂肪含量分别提高了41.02%、53.16%,中性洗涤纤维含量降低了27.91%,与发酵前相比具有显著差异(P<0.05);酸性洗涤纤维、木质素分别降解了21.46%、12.27%,但与发酵前相比差异不显著(P>0.05);多糖得率和多糖含量分别提高了41.73%、24.29%,与发酵前相比具有极显著差异(P<0.01)。因此,加减四君子汤经混菌发酵后可显著提高其营养价值和粗多糖的得率与含量。

To study effects of fermentation process on the nutrient components and polysaccharide content of supplementary Si-Jun Zi decoction,mixed bacteria were co-inoculated in solid fermentation. The results showed the content of crude protein andcrude fat increased by 41.02%,53.16%,but the content of NDF was reduced by 27.91%,which was significantly different com-pared with before fermentation（P〈0.05）. ADF and lignin degraded by 21.46% and 12.27%,respectively,but showed no signifi-cant difference compared with the before fermentation（P〉0.05）. Rate of polysaccharide and polysaccharide contents were in-creased by 41.73%,24.29%,which was highly sigrificant comparison with the before fermentation（P〈0.01）. Therefore,fermenta-tion by Mixed bacteria with supplementary Si Jun Zi decoction,could significantly improve their nutrition value and yield of crudepolysaccharide and contents.