[1]朱晓峰,张桢,丁立人,等.乳酸杆菌固态发酵降低菜籽粕硫代葡萄糖苷的研究[J].南京农业大学学报,2021,44(3):526-532.[doi:10.7685/jnau.202007036]
 ZHU Xiaofeng,ZHANG Zhen,DING Liren,et al.Solid state fermentation of rapeseed meal with Lactobacillus to degrade glucosinolate[J].Journal of Nanjing Agricultural University,2021,44(3):526-532.[doi:10.7685/jnau.202007036]
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乳酸杆菌固态发酵降低菜籽粕硫代葡萄糖苷的研究()
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《南京农业大学学报》[ISSN:1000-2030/CN:32-1148/S]

卷:
44卷
期数:
2021年3期
页码:
526-532
栏目:
动物科学
出版日期:
2021-05-10

文章信息/Info

Title:
Solid state fermentation of rapeseed meal with Lactobacillus to degrade glucosinolate
作者:
朱晓峰 张桢 丁立人 李东颖 毛嘉妮 杭苏琴
南京农业大学动物科学类国家级实验教学中心, 江苏 南京 210095
Author(s):
ZHU Xiaofeng ZHANG Zhen DING Liren LI Dongying MAO Jiani HANG Suqin
National Experimental Teaching Center for Animal Science, Nanjing Agricultural University, Nanjing 210095, China
关键词:
乳酸杆菌菜籽粕固态发酵正交试验硫代葡萄糖苷
Keywords:
Lactobacillusrapeseed mealsolid-state fermentationorthogonal experimentglucosinolate
分类号:
S828.2
DOI:
10.7685/jnau.202007036
摘要:
[目的] 菜籽粕是动物饲料蛋白质的潜在来源,但由于其含有硫代葡萄糖苷、植酸等抗营养因子,限制了它的利用,本试验优化了固态发酵菜籽粕降低硫代葡萄糖苷的条件,并在最优条件下探究发酵对菜籽粕营养价值的影响。[方法] 使用3株乳酸杆菌(罗伊氏乳杆菌L45、植物乳杆菌L47和约氏乳杆菌L63)等比例混合菌剂作为发酵液,以MRS培养基作为对照,研究乳酸杆菌在菜籽粕中的生长发酵特性和对碳、氮源的利用;利用正交试验优化固态发酵条件;并在最适发酵条件下发酵,探究发酵对菜籽粕营养价值的影响。[结果] 乳酸杆菌能够发酵菜籽粕产生乳酸,降低发酵培养基pH值,在24 h进入平台生长期,说明乳酸杆菌能够以菜籽粕为唯一营养源进行生长发酵;优化获得了乳酸杆菌固态发酵最适发酵条件:不添加麸皮,料水比1:1.1(质量与体积比),菌种接种量70 mL·kg-1,发酵时间48 h。与未发酵组相比,在最适发酵条件下,菜籽粕粗蛋白含量提高了6.41%(P<0.05),三氯乙酸可溶蛋白含量升高了78.45%(P<0.05),粗纤维、中性洗涤纤维和酸性洗涤纤维含量无显著变化(P>0.05);硫代葡萄糖苷和植酸的含量显著下降(P<0.05)。[结论] 乳酸杆菌固态发酵能降低菜籽粕硫代葡萄糖苷含量,改善其营养价值,但对纤维的降解能力有限。
Abstract:
[Objectives] Rapeseed meal is a potential source of protein for animal feed. Its utilization is limited by the presence of anti-nutritional factors,such as glucosinolate and phytate. In the present study,the condition of solid-state fermentation on the glucosinolate content in rapeseed meal was optimized,and nutritional values of rapeseed meal fermented under optimal conditions were investigated. [Methods] Three pure Lactobacillus strains(L.reuteri L45,L.plantarum L47,and L.johnsonii L63 mixed in equal ratio) were used as the inoculum. First,the growth characteristics of solid-state fermentation of rapeseed meal by Lactobacillus was investigated by comparing MRS medium. Then,the conditions for fermentation were optimized by orthogonal experiments. The changes of nutrients in rapeseed meal before and after fermentation were also analyzed. [Results] Our findings showed that Lactobacillus was able to utilize rapeseed meal to produce lactic acid,reduce the pH,and reach the growth platform phase before 24 h. Optimal fermentation conditions were obtained based on the degradation of glucosinolate at various fermentation conditions:wheat bran addition 0%,rapeseed meal to water ratio 1:1.1(m:v),inoculation amount 70 mL·kg-1,and fermentation time 48 h. Crude protein increased by 6.41% after fermentation under optimal conditions compared to that in the unfermented rapeseed meal(P<0.05). Trichloroacetic acid soluble protein increased by 78.45%(P<0.05),indicating that solid-state fermentation by Lactobacillus could improve the protein quality of rapeseed meal. Fermentation had no significant effect on the proportion of crude fiber,neutral and acid detergent fiber(P>0.05). Besides,the contents of glucosinolate and phytic acid were significantly reduced by fermentation(P<0.05). [Conclusions] Solid-state fermentation by Lactobacillus reduced the content of glucosinolate in rapeseed meal and improved the nutrient values,particularly crude protein,but limited to fiber degradation.

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备注/Memo

备注/Memo:
收稿日期:2020-07-23。
基金项目:国家公益性行业(农业)科研专项(201403047)
作者简介:朱晓峰,硕士研究生。
通信作者:杭苏琴,教授,从事动物消化道微生态与动物健康研究,E-mail:suqinhang69@njau.edu.cn。
更新日期/Last Update: 1900-01-01