不同菌种固态发酵棉籽粕效果比较

Comparison of The Solid Fermentation Effect of Cotton Seed Meal with Different Strains

试验选用延边大学农学院动物营养实验室保存的酵母菌1号、福邦酵母菌、拉曼酵母菌、乳酸菌、地衣芽孢杆菌、枯草芽孢杆菌10071、枯草芽孢杆菌10089、黑曲霉菌和红曲霉菌共计9株菌种,分别对底物棉籽粕进行接种(接种量10%,接水量100%),在30℃恒温培养箱中进行固态发酵,设T1~T9共9个组和1个空白对照组,通过对发酵后棉籽粕中游离棉酚、营养成分和酶活性进行测定,进而评价不同菌种固态发酵棉籽粕的效果。结果表明:发酵后各组棉籽粕底物的颜色差异不大,均属棕色或褐色;T1组、T2组和T3组3个酵母菌组具有酒香味,T4组具有浓酸味,T9组具有醇香味,其他组为腐败味。T1~T9组的游离棉酚含量均显著降低(P<0.05),其中酵母菌1号(T1组)对棉籽粕的降解效果优于其他菌种,降解率高达75.39%。各组发酵后的pH均显著降低(P<0.05)。经菌种发酵后棉籽粕的干物质、粗灰分、酸性洗涤纤维、半纤维素含量均没有显著变化(P>0.05),粗脂肪、粗蛋白含量显著提高(P<0.05),中性洗涤纤维的含量显著降低(P<0.05)。在粗蛋白方面,T1组和T8组的含量显著高于除T9组外的其他组(P<0.05)。T1~T9组的酸性蛋白酶、中性蛋白酶、中性木聚糖酶的活性显著升高(P<0.05),其他酶活性指标没有显著性差异(P>0.05)。综上,通过各项指标综合对比,酵母菌1号、福邦酵母和拉曼酵母的气味适宜,营养价值高,在降低游离棉酚方面效果显著,因此可以考虑选用酵母菌对棉籽粕进行固体发酵。

In this experiment,nine strains of Yeast No.1,Fubon yeasty Raman yeasty Lactic acid bacteria,Bacillus licheniformis,Bacillus suhtilis10071,Bacillu.s subtilis 10089,Aspergillus niger,and,Monascus were inoculated to the substrate cottonseed meal(10% inoculum,100% water inoculum),and solid-state fermentation in a constant temperature incubator at 30 ℃ was carried out.Nine treatment groups(T1-T9) and a control group were set up in this experiment.The effect of solid-state fermentation of cottonseed meal by different strains was evaluated by measuring the free cotton phenol,nutrients and the enzyme activity in cottonseed meal after fermentation.The results showed that:the color of cottonseed meal substrate in each group after fermentation was not much different,all of them were brown or coffee;the three yeast groups of T1,T2 and T3 have wine aroma,the lactic acid bacteria group T4 had strong sour flavor,the monascus group T9 had mellow flavor,and the other groups had rotten taste.The content of free cotton phenol in oll treatment groups were significantly reduced(P<0.05),of which the degradation effect of Yeast No.1 T1 group on cottonseed meal was better than the other strains,and the degradation rate was as high as75.39%.In addition,the pH value after fermentation was significantly lower in all treatment groups(P<0.05).The dry matter,crude ash,acidic detergent fiber and hemicellulose content of cottonseed meal were not significantly affected after fermentation by the strains(P>0.05),the crude fat and crude protein content were significantly increased(P<0.05),and the content of neutral detergent fiber was significantly reduced(P<0.05).In terms of crude protein,its content in Yeast No.1 T1 group and Aspergillus niger T8 group was significantly higher than that in the other treatment groups except for Monascus T9 group(P>0.05).The activities of acid protease,neutral protease and neutral xylanase were significantly higher in all treatment groups(P<0.05),and there was no significant difference in other enzyme activity indexes(P>0.05).In conclusion,through the comprehensive comparison of all indicators,yeast 1,Fubon yeast and Raman yeast had suitable odor,high nutritional value and significant effect in reducing free cotton phenol,so using yeast for solid fermentation of cottonseed meal was suggested.