贝莱斯芽孢杆菌CL-4固态发酵对豆粕营养品质的影响

Effects of Solid State Fermentation with Bacillus velezensis CL-4 on Nutritional Quality of Soybean Meal

本试验选用吉林省农业科学院动物营养与饲料研究所分离鉴定的贝莱斯芽孢杆菌CL-4对豆粕进行固态发酵,通过对发酵前后豆粕中营养成分、大豆抗原蛋白、酶活力、活菌数、抗菌活性及表观形态等指标的测定,评价贝莱斯芽孢杆菌CL-4固态发酵豆粕营养品质的提升效果。结果表明:贝莱斯芽孢杆菌CL-4在大豆抗原蛋白筛选平板上显示出较大直径的水解圈,具有降解大豆抗原蛋白的能力。固态发酵24 h显著提高了豆粕营养品质和功能代谢产物,具有更高浓度的酸溶蛋白、钙、灰分和总磷含量,其中粗蛋白含量由46.78%增加到51.28%,总氨基酸含量由41.72%显著提高至48.14%;半纤维素含量从19.92%下降到13.23%,纤维素含量由7.41%降低到5.85%;大豆球蛋白和β-伴球蛋白的降解率可达84.91%和80.95%。综上,贝莱斯芽孢杆菌CL-4作为发酵豆粕的新型菌种资源,可有效降解豆粕中抗营养因子,提高豆粕营养品质和饲料效率。

In this experiment,Bacillus velezensis CL-4 isolated and identified by the Animal Nutrition and Feed Research Institute of Jilin Academy of Agricultural Sciences was used for solid fermentation of soybean meal.The nutrient compositions,soybean antigen protein,enzyme activity,viable bacteria count,anti-bacterial activity and apparent form of soybean meal were determined before and after fermentation in order to evaluate the nutritional quality improvement effect of solid state fermentation with B.velezensis CL-4.The results showed that B.velezensis CL-4 showed a large diameter hydrolytic ring on the soybean antigen protein screening plate,which had the ability to degrade soybean antigen protein.The nutritional quality and functional metabolites of soybean meal were significantly improved by 24 h solid fermentation,and the contents of acid-soluble protein,calcium,ash and total phosphorus were higher.The crude protein content increased from 46.78%to 51.28%,and the total amino acid content increased from 41.72%to 48.14%.Hemicellulose content decreased from 19.92%to 13.23%,and cellulose content decreased from 7.41%to 5.85%.The degradation rates of soybean glycinin andβ-conglycinin could reach 84.91%and 80.95%,respectively.In conclusion,B.velezensis CL-4,as a new strain resource for fermentation of soybean meal,could effectively degrade anti-nutrition factors in soybean meal,and improve the nutritional quality and feed efficiency of soybean meal.