混菌固态发酵菜籽饼工艺优化研究

Study on optimization of solid-state fermentation for rapeseed cake with mixed strains

试验旨在研究微生物固态发酵菜籽饼对纤维及硫甙的降解效果以及养分含量的改善效果。试验以菜籽饼为发酵原料,以枯草芽孢杆菌与植物乳杆菌为发酵菌种,以总变化率(Y)作为综合指标,进行最佳混菌比例和最佳发酵工艺的研究。结果显示,枯草芽孢杆菌与植物乳杆菌的交互作用对总变化率及中性洗涤纤维降解率具有显著影响(P<0.05)。混菌固态发酵的最佳发酵工艺为接种量12%、液料比1.2 mL/g、温度35℃、发酵时间96 h,此时总变化率最高,发酵菜籽饼的酸溶蛋白增加了120.77%,硫甙和中性洗涤纤维含量分别降低了57.53%和3.09%。研究表明,混菌固态发酵可提高菜籽饼的酸溶蛋白,降低硫甙和纤维含量,提高菜籽饼营养价值。

The experiment was to study the degradation effect of microbial solid-state fermentation of rapeseed cake on fiber and glucosinolates as well as improvement effect of nutrient content.In the experiment,rapeseed cake was used as fermentation material.Bacillus subtilis and Lactobacillus plantarum were used as mixed fermentation strains,and the total change rate(Y)was used as a comprehensive index to confirm the optimal mixed bacteria ratio and the optimal fermentation conditions.The results showed that the interaction between Bacillus subtilis and Lactobacillus plantarum has a significant impact on the total change rate and the degradation rate of neutral washing fibers(P<0.05).The best fermentation process was as follows:Inoculation amount 12%,liquid to solid ratio 1.2 mL/g,fermentation temperature 35℃and fermentation time of 96 h.Under these technological conditions,the total rate of change(Y)was the highest,and the acid-soluble protein of fermented rapesseed cake increased by 120.77%,the content of thioside and neutral detergent fiber decreased by 57.53%and 3.09%,respectively.The study indicates that mixed bacterial solid-state fermentation can increase the acid soluble protein of rapeseed cake,reduce the content of glucosides and fiber,and improve the nutritional value of rapeseed cake.