菌酶协同处理对发酵菜粕的影响

Effects of cooperation of bacteria and enzyme on fermented rapeseed meal

该研究主要通过黑曲霉发酵和酶解两步法处理菜粕,利用发酵过程中产生的多种酶进一步降解菜粕中抗营养因子及提高小肽含量。实验结果表明,菜粕经黑曲霉固态发酵后,硫苷含量从31.38μmol/g降低至16.93μmol/g,植酸含量从34.45mg/g降低至19.38mg/g;再经酶解后,硫苷和植酸含量分别降低至11.31μmol/g和1mg/g以下。与单步发酵法相比较,硫苷和植酸含量分别降低了33.20%和96.18%。经发酵酶解条件优化后,小肽含量(质量分数)达到21.19%,相比于空白对照提高了673.36%。以上结果表明,经菌酶协同处理菜粕后,相比单步发酵,菜粕中抗营养因子被进一步降解,营养物质得到有效的提高,对提高菜粕应用价值具有重要意义。

Rapeseed meal was treated with two-step method of Aspergillus niger fermentation and enzymatic hydrolysis in this study. Various enzymes produced during fermentation were used in order to further degrade antinutritional factors and increase small peptides content in rapeseed meal. The results suggested that A. niger fermentation decreased the content of glucosinolates from 31.38 to 16.93 μmol/g, and the phytic acid content decreased from 34.45 to 19.38 mg/g. After enzymatic hydrolysis, the contents of glucosinolates and phytic acid were lower than 11.31 μmol/g and 1 mg/g, respectively. Compared with those of single step fermentation, glucosinolates and phytic acid decreased by 33.20% and 96.18%, respectively. Moreover, the optimized fermentation and enzymatic hydrolysis condition produced 21.19%( w/w ) small peptides, which increased by 673.36% compared with that of the control. The results showed that the antinutrient factors in rapeseed meal can be further degraded and the nutrients can be effectively improved by bacteria and enzyme co-treatment, which is significant for enhancing the application values of rapeseed meal.