复合微生物固态发酵整粒菜籽的研究

Study on solid-state fermentation of whole rapeseed with mixed culture microorganisms

为研究复合微生物固态发酵对整粒菜籽霉变、营养成分、氨基酸组成等的影响,利用米曲霉和酵母菌对整粒菜籽进行固态有氧发酵,利用乳酸菌和酵母菌进行厌氧发酵,然后在发酵第7、14、21、28天测定发酵产物霉变比例、p H值、常规营养成分以及氨基酸组成。结果表明:米曲霉和酵母菌固态有氧发酵菜籽在发酵期间霉变比例显著降低。发酵第7天,发酵组粗蛋白质、粗脂肪、钙含量比对照组分别提高了7.89%、3.76%、20.45%,且比发酵前提高了6.59%、6.34%、15.22%,能量也比发酵前提高了19.82%,必需氨基酸及总氨基酸含量比对照组分别提高了12.89%、7.72%,比发酵前分别提高了13.80%、9.28%。乳酸菌和酵母菌复合固态厌氧发酵菜籽在发酵期间有效降低霉变比例和p H值,发酵组干物质、粗蛋白质、粗脂肪比发酵前提高了1.86%、8.69%、10.96%。酸性洗涤纤维和中性洗涤纤维比对照组分别降低了4.59%、6.99%,发酵组必需氨基酸及总氨基酸含量比对照组分别提高了11.68%、8.72%,且比发酵前提高了12.58%、10.13%。由此可知,米曲霉和酵母菌复合固态有氧发酵整粒菜籽及乳酸菌和酵母菌复合固态厌氧发酵整粒菜籽随着发酵时间的延长均能通过降低霉变比例,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,达到保存饲料及改善饲料品质的目的。

This experiment was conducted to investigate the effect of solid-state aerobic and anaerobic fermentation of whole rapeseed with Aspergillus ovyzae ,Kluyveromyces marxianus and lactobacillus on mouldy proportion,pH,nutri- ents,amino acid concentration.The results showed that using solid-state aerobic fermentation with A spergillus oryzae and Kluyveromyces marxianus ,the mouldy proportion of whole rapeseed was decreased during whole course,crude protein （CP）,ether extract （EE）,calcium,essential amino acid and total amino acid were increased and acid detergent fiber （ADF） and neutral detergent fiber （NDF）were decreased at 7 d, compared with the control group.Ussing solid-state aero- bic fermentation with Lactobacillus and Kluyveromyces marxianus ,the mouldy proportion and pH of whole rapeseed were decreased during whole course,CP,EE,calcium,essential amino acid and total amino acid were increased,while ADF and NDF decreased at 14 d,compared with control group.The results indicated that the feeding velue of whole rapeseed were greatly improved after fermentation.