复合微生物固态发酵整粒棉籽的研究

Solid-state fermentation of whole cottonseede with mixed culture of microorganisms

试验旨在研究微生物复合固态发酵对整粒棉籽霉变、营养成分、氨基酸组成及黄曲霉毒素B1含量的影响。利用米曲霉和马克思克鲁维酵母菌对整粒棉籽进行复合固态有氧发酵,然后在发酵第7、14 d测定发酵产物霉变比例、pH值、常规营养成分、氨基酸含量及黄曲霉毒素B1含量的变化。结果表明,米曲霉和酵母菌复合固态有氧发酵整粒棉籽在发酵第7 d和第14 d有效降低棉籽霉变比例,比对照组分别降低了60%和50%。发酵第7 d发酵组和对照组pH值没有显著差异,但在第14 d发酵组pH值比对照组显著提高。发酵第7 d发酵组粗蛋白质、粗脂肪和能量比对照组分别提高了6.2%、5.6%和25.6%,必需氨基酸及总氨基酸含量比对照组分别提高了3.55%和8.14%。在发酵第7 d和第14 d检测对照组黄曲霉毒素含量高达340μg/kg和354μg/kg,而发酵组均未检出。由此可知,米曲霉和酵母菌复合固态有氧发酵整粒棉籽随着发酵时间的延长通过降低霉变比例,提高粗蛋白质、粗脂肪等营养成分含量、提高必需氨基酸及总氨基酸含量以及降低黄曲霉毒素B1的含量,从而达到保存饲料以及改善饲料品质的目的。

This experiment was conducted to inves-tigate the effect of solid-state aerobic fermentationof whole cottonseed with Aspergillus oryzae andKluyveromyces marxianus on mouldy proportion,pH, nutrients, amino acid concentration and aflatox-in B1. Results showed that on 7 d and 14 d, the sol-id-state aerobic fermentation of whole cottonseedwith Aspergillus oryzae and Kluyveromyces marxia-nus decreased the mouldy proportion by 60% and50%, compared with control group. Crude protein（CP）, ether extract（EE） and energy increased 6.2%、5.6% and 25.6%, essential amino acid and total amino acid concentration increased 3.55% and 8.14%on 7 d. The concentration of aflatoxin B1 in control group was 340 μg/kg and 354 μg/kg, on 7 d and 14 d,while nothing was detected in fermentation group. The results indicated that the feeding value of wholecottonseed was greatly improved after fermentation.