黑水虻蛋白的乳酸菌发酵特性及其对鸡免疫功能的影响

Fermentation of black soldier fly protein homogenate with Lactobacillus casei and its effects on chicken immune system

制备黑水虻(Hermetia illucens L.)乳酸菌发酵制品,促进该昆虫蛋白在动物养殖中的应用。将黑水虻通过匀浆机去除体壁,获得蛋白匀浆,并调至p H 7.0。观察蛋白匀浆的巴氏灭菌处理及乳糖添加量对干酪乳杆菌发酵的影响,并用酶联免疫法测定日粮中添加蛋白匀浆乳杆菌发酵物对鸡免疫功能的影响。结果表明,经巴氏灭菌(65℃、30 min)的蛋白匀浆更有利于干酪乳杆菌的生长。在试验范围内,随着蛋白匀浆乳糖添加量的增加,发酵液的干酪乳杆菌含量加大,p H降低,酸度值升高。当乳糖添加量为3%时,发酵液干酪乳杆菌含量达1.16×10^(9)cfu/mL,p H 5.01,酸度271.17oT。在日粮中拌入10%质量比黑水虻蛋白匀浆乳酸菌发酵物,肉鸡的免疫球蛋白IgA、IgG显著提高,但IgM含量无显著性变化。

To promote the application of black soldier flies(Hermetia illucens L.)in animal breeding,the fermintaion of Lactobacillus casei in the protein homogenate of the insect was studied.The protein homogenate of the insect was obtained by homogenizing the in-sect larvae with the tegument removed,and adjusted to pH 7.0.The effects of the pasteurization and lactose addition were studied on the fermentation of Lactobacillus casei in the insect protein homogenate.The effect of the proteins homogenate fermented by L.casei on the immune function of chickens was also determined by enzyme-linked immunosorbent assay.The results showed that the pasteur-ized(65℃,30 min)protein homogenate benefited the growth of L.casei in it.As the increase of lactose added in the pasteurized ho-mogenate within the experimental range,the fermentation broth of the homogenate by L.casei increased in the content of the bacteria and acidity with the decreasing pH value.At the lactose addition of 3%,the content of L.casei in the fermentation broth reached 1.16×10^(9) cfu/mL,the pH valued 5.01,and the acidity 271.17 o T.The fermented homogenate was mixed into chicken diet by 10%,the immunoglobulin IgA and IgG of broiler chickens increased significantly,but the content of IgM did not change significantly.