杏鲍菇和香菇固态发酵小麦秸秆对其营养价值的影响

Effects of Solid⁃State Fermentation of Wheat Straw with Pleurotus eryngii and Lentinula edodes on Its Nutritional Value

本试验旨在研究杏鲍菇和香菇固态发酵小麦秸秆对其营养价值的影响。试验分别选用3株杏鲍菇[21XB-3(1组)、21XB-10(2组)和ACCC 50961(3组)]和3株香菇[241(4组)、243(5组)和213(6组)]对小麦秸秆进行固态发酵,对照组小麦秸秆不接种菌株,于23℃下避光培养48 d后,测定发酵底物中常规营养成分、有机酸、纤维组分和氨基酸含量。结果表明:1)在杏鲍菇组中,2组发酵底物的干物质(DM)含量较高,各组之间其他常规营养成分含量差异均不显著(P>0.05);3组发酵底物的乳酸含量显著高于1组(P<0.05),与2组差异不显著(P>0.05);2组发酵底物的中性洗涤纤维(NDF)、纤维素(CL)和综纤维素(HoC)含量显著低于1组(P<0.05);2组发酵底物的氨基酸含量较高。在香菇组中,4组发酵底物的粗蛋白质(CP)含量显著高于5组和6组(P<0.05),4组发酵底物的粗灰分(Ash)和钙(Ca)含量显著高于6组(P<0.05);4组发酵底物的pH显著低于5组(P<0.05),乳酸含量显著高于6组(P<0.05);5组发酵底物的半纤维素(HC)含量显著低于6组(P<0.05),与4组差异不显著(P>0.05);4组发酵底物的氨基酸含量较高。2)与杏鲍菇组相比,香菇组发酵底物的CP、Ash和磷(P)含量以及乳酸、乙酸含量平均值显著提高(P<0.05),pH和各纤维组分(HC除外)含量平均值显著降低(P<0.05),多数氨基酸、必需氨基酸、非必需氨基酸和总氨基酸含量平均值显著提高(P<0.05)。3)与对照组相比,杏鲍菇组和香菇组发酵底物的DM、CP、Ca和P含量平均值显著提高(P<0.05),pH和乙酸含量显著降低(P<0.05),NDF、HC、HoC和酸性洗涤木质素(ADL)含量平均值显著降低(P<0.05),多数氨基酸、非必需氨基酸和总氨基酸含量平均值显著提高(P<0.05);此外,香菇组发酵底物的Ash和乳酸含量平均值显著提高(P<0.05),ADF含量平均值显著降低(P<0.05),谷氨酸、缬氨酸、赖氨酸和必需氨基酸含量平均值显著提高(P<0.05)。综上所述,香菇发酵对小麦秸秆营养价值的改善效果优于杏鲍菇发酵,其中杏鲍菇21XB-10和香菇241发酵对小麦秸秆营养价值的改善效果较好。

This experiment was conducted to study the effects of solid-state fermentation of wheat straw with Pleurotus eryngii and Lentinula edodes on its nutritional value.Three stains of Pleurotus eryngii[21XB-3(group 1),21XB-10(group 2)and ACCC 50961(group 3)]and three stains of Lentinula edodes[241(group 4),243(group 5)and 213(group 6)]were selected for solid-state fermentation of wheat straw,and no strains were inoculated on wheat straw in the control group.The contents of conventional nutrients,organic acids,fiber components and amino acids in the fermentation substrate were determined after 48 days of fermen-tation at 23℃.The results showed as follows:1)in Pleurotus eryngii group,the dry matter(DM)content in the fermentation substrate of group 2 was higher,and there were no significant differences in the contents of other conventional nutrients among all groups(P>0.05);the lactic acid content in the fermentation substrate of group 3 was significantly higher than that of group 1(P<0.05),but had no significant difference with that of group 2(P>0.05);the contents of neutral detergent fiber(NDF),cellulose(CL)and holocellulose(HoC)in the fermentation substrate of group 2 were significantly lower than those of group 1(P<0.05);the amino acid contents in the fermentation substrate of group 2 were higher.In Lentinula edodes group,the crude protein(CP)content in the fermentation substrate of group 4 was significantly higher than that of groups 5 and 6(P<0.05),and the contents of crude ash(Ash)and calcium(Ca)in the fermentation substrate of group 4 were significantly higher than those of group 6(P<0.05);the pH in the fermentation substrate of group 4 was sig-nificantly lower than that of group 5(P<0.05),and the lactic acid content was significantly higher than that of group 6(P<0.05);the hemicellulose(HC)content in the fermentation substrate of group 5 was significantly lower than that of group 6(P<0.05),but had no significant difference with that of group 4(P>0.05);the a-mino acid contents in the fermentation substrate of group 4 were higher.2)Compared with Pleurotus eryngii group,the mean contents of CP,Ash and phosphorus(P)and the mean contents of lactic acid and acetic acid in the fermentation substrate of Lentinula edodes group were significantly increased(P<0.05),the mean pH and contents of fiber components(except HC)were significantly decreased(P<0.05),and the mean contents of most amino acids,essential amino acids,non-essential amino acids and total amino acids were significantly increased(P<0.05).3)Compared with the control group,the mean contents of DM,CP,Ca and P in the fermentation substrate in Pleurotus eryngii and Lentinula edodes groups were significantly increased(P<0.05),the mean pH and acetic acid content were significantly decreased(P<0.05),the mean contents of NDF,HC,HoC and acid detergent lignin(ADL)were significantly decreased(P<0.05),and the mean con-tents of most amino acids,non-essential amino acids and total amino acids were significantly increased(P<0.05);in addition,the mean contents of Ash and lactic acid in the fermentation substrate in Lentinula edodes group were significantly increased(P<0.05),the mean ADF content were significantly decreased(P<0.05),and the mean contents of glutamic acid,valine,lysine and essential amino acids were significantly increased(P<0.05).In conclusion,the improvement effects of Lentinula edodes fermentation on the nutritional value of wheat straw is better than that of Pleurotus eryngii fermentation,among which the fermentation effects of Pleu-rotus eryngii 21XB-10 and Lentinula edodes 241 are better.