菌酶固态发酵豆粕去除抗营养因子的差异化研究

Study on the synergistic effect of microorganism and enzymes on the removal of anti-nutritional factors in solid-state fermented soybean meal

本文旨在研究不同微生物和酶发酵豆粕对去除豆粕中抗营养因子的影响。将豆粕、不同的微生物或酶均匀混合,同时控制适当的水分,转入发酵呼吸袋内,密封,37℃培养箱内培养3 d,结束后60℃烘干,粉碎过60目取样,检测豆粕中水苏糖、棉籽糖、大豆球蛋白、β-伴球蛋白、胰蛋白酶抑制因子、脲酶等抗营养因子的含量变化。结果表明:酿酒酵母对水苏糖、棉籽糖的去除作用最大,去除率达90%,乳酸菌对水苏糖、棉籽糖的去除效率次之,达60%;蛋白酶对大豆抗原蛋白和β-伴球蛋白的消除作用最佳,去除率分别达70%和50%;菌酶协同发酵对单种抗营养因子的消除并无提高,但可以同时有效去除多种抗营养因子。从结果可以看出,不同的微生物或酶对豆粕中不同的抗营养因子去除效率存在差异,通过菌酶协同发酵,可以实现大部分抗营养因子的同时去除。

This paper aimed to study the effects of solid-state fermentation by different microorganisms and enzymes on the removal of anti-nutritional factors in soybean meal. Mix soybean meal,microbes and enzymes in a certain ratio. Control proper moisture and transfer to the breathing bag for fermentation and incubate for 3 d at 37 ℃. After the fermentation was finished,the sample was dried at 60 ℃ and crushed to60 mesh. The content of stachyose,raffinose,glycinin,β-conglycinin,trypsin inhibitor,urease in the sample was measured after this processing. The results showed that S. cerevisiae had the greatest removal effect on stachyose and raffinose,and the removal rate reached 90%. The removal efficiency of lactic acid bacteria to stachyose and raffinose was second,up to 60%. Protease had the best elimination effect on soybean antigen protein and β-conglycinin,and the removal rates were 70% and 50%,respectively. Synergistic fermentation of bacterial enzymes didin’t not improve the elimination of single anti-nutritional factors,but could effectively remove multiple anti-nutritional factors simultaneously. In conclusion that different microorganisms or enzymes had different removal efficiencies of different anti-nutritional factors in soybean meal,and simultaneous elimination of most anti-nutritional factors could be achieved by co-fermentation of bacterial enzymes.