米曲霉和枯草芽孢杆菌对羽毛粉降解效果研究

The degradation effect of Aspergillus oryzae and Bacillus subtilis on feather meal

为提高羽毛粉的营养价值,通过测定蛋白酶活力和羽毛粉中可溶性蛋白含量,对米曲霉和枯草芽孢杆菌对羽毛粉的降解效果进行研究。结果表明:发酵72 h后,米曲霉产蛋白酶活力达到3 256.61 U/g(P<0.05),枯草芽孢杆菌产蛋白酶活力达到690.03 U/g(P<0.05)。米曲霉发酵羽毛粉48 h,可溶性蛋白含量由最初的2.21 mg/g提高到362.07 mg/g(P<0.05)。结果显示,米曲霉和枯草芽孢杆菌均可对羽毛粉起到降解作用,其中米曲霉的降解效果更为明显。

The test was to improve the nutritional value of feather meal, the biodegradability of Asper- gillus oryzae and Bacillus subtilis were measured by the contents of soluble protein and protease activi- ty in the fermented feather meal. After 72 h fermentation of Aspergillus oryzae and Bacillus subtilis, the protease activity in feather meal was raised to 3 256.61 U/g （P〈O.05） and 690.03 U/g （P〈0.05）, re- spectively. The soluble protein contents of feather meal fermented by Aspergillus oryzae was increased from 2.21 mg/g to 362.07 mg/g（P〈0.05） after 48 h incubation. These results indicated that feather meal can be degraded by Aspergillus oryzae and Bacillus subtilis, the degradation effect of Aspergillus ory- zae for feather meal is better than that of Bacillus subtilis.