冬凌草药渣固体发酵工艺条件优化

Optimization of Solid State Fermentation Conditions of Rabdosia rubescens Dregs

为筛选出冬凌草药渣固体发酵工艺的最适条件,研究不同接种量、不同料液比、不同发酵时间、不同发酵温度处理下酵母菌、乳酸菌固体发酵工艺对冬凌草药渣中齐墩果酸、熊果酸、粗蛋白、粗纤维、粗脂肪、钙、粗灰分、赖氨酸含量变化的影响,并对其进行相关性和主成分分析。结果表明,酵母菌固体发酵最优条件:接种量6%、料液比1∶1.2、发酵时间3 d、发酵温度28℃。此条件下,粗蛋白、粗脂肪、钙、粗灰分、齐墩果酸、熊果酸含量分别相较于发酵前提高0.93%、23.08%、13.89%、19.74%、15.00%、16.22%,粗纤维含量相较于发酵前减少1.19%。齐墩果酸含量与熊果酸含量相关性达到0.86,呈极显著正相关,粗蛋白含量与钙、粗灰分、赖氨酸含量相关性分别达到0.95、0.97、0.90,呈极显著正相关。乳酸菌固体发酵最优条件:接种量6%、料液比1∶1.2、发酵时间6 d、发酵温度28℃。此条件下,粗蛋白、粗脂肪、钙、粗灰分、赖氨酸含量分别相较于发酵前提高33.02%、23.08%、74.07%、51.32%、21.21%,粗纤维含量相较于发酵前减少24.76%。粗蛋白含量与赖氨酸含量相关性达到0.77,呈极显著正相关。综上,酵母菌和乳酸菌固体发酵方法均可使冬凌草药渣的营养价值得到提高。

In order to select the optimum conditions for solid state fermentation of Rabdosia rubescens dregs,the effects of yeast and lactic acid bacteria solid state fermentation on the content of oleanolic acid,ursolic acid,crude protein,crude fiber,crude fat,calcium,crude ash and lysine were studied under different inoculation amount,different ratio of material to liquid,different fermentation time and different fermentation temperature,andcorrelation and principal component analysis was conducted.The results showed that the optimal fermentation conditions of solid state fermentation of yeast were as follows:inoculation amount was 6%,feed‐liquid ratio was 1∶1.2,fermentation time was 3 days and the temperature for fermentation was 28℃.Under these conditions,the contents of crude protein,crude fat,calcium,crude ash,oleanolic acid and ursolic acid increased by 0.93%,23.08%,13.89%,19.74%,15.00%and 16.22%respectively.The content of crude fiber decreased by 1.19%compared with that before fermentation.The correlation between oleanolic acid and ursolic acid reached 0.86,showing an extremely significant positive correlation.The correlation between crude protein and calcium,crude ash and lysine reached 0.95,0.97 and 0.90 respectively,showing an extremely significant positive correlation.The optimal fermentation conditions for lactic acid bacteria were:inoculation amount was 6%,feed‐liquid ratio was 1∶1.2,fermentation time was 6 days and the temperature for fermentation was 28℃.Under these conditions,the contents of crude protein,crude fat,calcium,crude ash and lysine increased by 33.02%,23.08%,74.07%,51.32%and 21.21%respectively,and the content of crude fiber decreased by 24.76%.The correlation between crude protein and lysine reached 0.77,showing a very significant positive correlation.In summary,both yeast and lactic acid bacteria solid fermentation can improve the nutritional value of Rabdosia rubescens dregs.