混菌发酵对杏鲍菇菌糠营养成分及其体外瘤胃发酵的影响

Effect of mixed culture fermentation on nutritional components and in vitro rumen fermentation of Pleurotus eryngii residue

为提高杏鲍菇菌糠的饲用营养品质,采用L9(34)正交设计,将长枝木霉(5×103、5×104、5×105 cfu/g)、枯草芽孢杆菌(5×105、5×106、5×107 cfu/g)、酿酒酵母(5×106、5×107、5×108 cfu/g)和杰丁毕赤酵母(5×105、5×106、5×107cfu/g)进行组合接种到杏鲍菇菌糠中,分别记为a、b、c、d、e、f、g、h、i,以不加菌为对照组,密封发酵144 h,检测发酵菌糠的各营养指标;然后以该发酵菌糠为底物,体外模拟瘤胃发酵48 h,检测菌糠的瘤胃发酵特征指标。结果表明:与对照组相比,混菌发酵显著增加了a、c、d、f、g、h、i组的粗蛋白质量分数和a、b、c、d、f、h组的粗脂肪质量分数;显著减少了d组的中性洗涤纤维质量分数和a、d组的酸性洗涤纤维质量分数;4种微生物对混菌发酵都有一定的影响,其中枯草芽孢杆菌、酿酒酵母、杰丁毕赤酵母的影响显著;混菌发酵对杏鲍菇菌糠的瘤胃发酵特征指标无显著影响;菌种最优组合配方为长枝木霉菌、枯草芽孢杆菌、酿酒酵母、杰丁毕赤酵母分别为5×104、5×105、5×107、5×107 cfu/g。

Mixed culture fermentation were used in this experiment to investigate new methods for improving the quality of nutrition of Pleurotus eryngii residue as a feed. A L9(34) orthogonal design was used for this experiment: Trichoderma longicornis(5×103, 5×104, 5×105 cfu/g), Bacillus subtilis(5×105, 5×106, 5×107 cfu/g), Saccharomyces cerevisiae(5×106, 5×107, 5×108 cfu/g), and Pichia jadinii(5×105, 5×106, 5×107 cfu/g) were inoculated into the Pleurotus eryngii residue, recorded as a, b, c, d, e, f, g, h, and i, respectively;and a control group(without microorganisms). The indicators of nutrients in the Pleurotus eryngii residue were detected after 144 hours’ continuous fermentation in an anaerobic environment;then followed by a simulated rumen fermentation in vitro for 48 hours before the indexes collected. The result of the experiments had shown that, compared to the control group, the mixed culture fermentation increased significantly the crude protein mass fractions of the a, c, d, f, g, h, i treatment groups and the crude fat mass fractions of the a, b, c, d, f, h treatment groups;and reduced significantly the neutral detergent fiber mass fractions of the d treatment group and the acid detergent fiber mass fractions of the a, d treatment groups. The four microorganisms all played roles to affect the effects in the process, Bacillus subtilis, Saccharomyces cerevisiae and Pichia jadinii played significant roles especially. The mixed culture fermentation did not affect significantly the rumen fermentation of Pleurotus eryngii residue. According to the analysis, the optimum treatment was that the inoculation levels of Trichoderma longicornis, Bacillus subtilis, Saccharomyces cerevisiae and Pichia jadinii were 5×104, 5×105, 5×107, 5×107 cfu/g, respectively.