复合菌株固态发酵对大豆皮营养价值的影响

Effects of Solid-State Fermentation with Compound Strains on Nutritional Value of Soybean Hulls

本试验旨在研究复合菌株固态发酵对大豆皮营养价值的影响,探讨微生物发酵能否降低大豆皮中的纤维含量和抗营养因子水平,从而改善大豆皮的营养价值。试验根据不同菌株的生长特性筛选出性能优良的乳酸杆菌、芽孢杆菌和酵母菌各1株,分别采用单一菌株和3菌株等比例复合菌株发酵大豆皮,评价其发酵效果;并在发酵基质中添加麸皮和不同含氮化合物(硝酸铵、氯化铵、尿素)作为菌株生长的碳源和氮源,测定其对发酵大豆皮发酵特性和营养成分的影响。结果表明:1)植物乳杆菌LY19、纳豆芽孢杆菌ND1和酿酒酵母菌NJ生长特性优良,可作为发酵菌株。2)复合菌株发酵大豆皮的产气量显著高于各单一菌株发酵(P<0.05),pH显著低于各单一菌株发酵(P <0.05),乳酸产量显著高于单一菌株纳豆芽孢杆菌ND1发酵(P <0.05),活菌数显著高于单一菌株植物乳杆菌LY19和纳豆芽孢杆菌ND1发酵(P<0.05)。3)复合菌株发酵大豆皮时添加10%麸皮和1%不同氮源(硝酸铵、氯化铵和尿素)显著提高了大豆皮中粗蛋白质含量及球蛋白和β-伴大豆球蛋白降解率(P<0.05),显著降低了大豆皮中性洗涤纤维、酸性洗涤纤维含量和脲酶活性(P<0.05)。由此可见,复合菌株发酵可提高大豆皮中粗蛋白质含量,降低纤维含量和抗营养因子水平,进而改善大豆皮的营养价值。

The purpose of this study was to investigate the effects of solid-state fermentation with compound strains on nutritional value of soybean hulls,to explore whether microbial fermentation could reduce the fiber content and anti-nutritional factor level in soybean hulls,so as to improve the nutritional value of soybean hulls.Based on the growth characteristics of different strains,one strain of Lactobacillus,one strain of Bacillus and one strain of yeast with high performance were screened out,and the fermentation effects of soybean hulls fermented by single strain and three combined strains were evaluated,respectively;and the bran and different nitrogen-containing compounds(ammonium nitrate,ammonium chloride and urea)were added to the fermentation substrate as carbon and nitrogen sources for the growth of strains,to measure the effects of fermentation characteristics and nutritional composition of fermented soybean hulls. The results showed as follows:1)the Lactobacillus plantarum LY19,Bacillus natto ND1 and Saccharomyces cerevisiae NJ presented the best growth characteristics,and could be used as fermentation strains. 2)The gas production of soybean hulls fermented by compound strains was significantly higher than that of each single strain(P<0.05),the pH was significantly lower than that of each single strain(P<0.05),the lactic acid yield was significantly higher than that of single strain Bacillus natto ND1(P<0.05),and the number of viable bacteria was significantly higher than that of single strain Lactobacillus plantarum LY19 and Bacillus natto ND1(P<0.05). 3)The addition of 10% bran and 1% different nitrogen sources(ammonium nitrate,ammonium chloride and urea)of soybean hulls fermented by compound strains significantly increased the crude protein content and degradation rates of globulin andβ-conglycinin(P<0.05),significantly decreased the contents of neutral detergent fiber and acid detergent fiber and urease activity(P<0.05). In conclusion,the fermentation with compound strains can improve the crude protein content of soybean hulls,reduce the fiber content and anti-nutritional factor level,then improve the nutritional value of soybean hulls.