| 亓秀晔,谢全喜,于佳民,赵倩,张志焱,徐海燕,谷巍.高效降解棉籽粕中游离棉酚菌株的筛选及复配发酵方式的优化[J].中国粮油学报,2019,34(1):99- |
| 高效降解棉籽粕中游离棉酚菌株的筛选及复配发酵方式的优化 |
| Screening of High Efficient Free Gossypol-Degrading and Screening the Optimal Compound Fermentation |
| 投稿时间：2018-04-11 修订日期：2018-05-29 |
| DOI： |
| 中文关键词: 酵母菌 乳酸菌 棉籽粕 游离棉酚 |
| 英文关键词:Yeast Lactobacillus cottonseed meal free gossypol |
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| 摘要点击次数: 524 |
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| 中文摘要: |
| 本实验旨在利用酵母菌和乳酸菌发酵棉籽粕,研究其对棉籽粕中游离棉酚降解率的影响,并对发酵前后棉籽粕的营养指标如活菌数、酸溶蛋白、pH和游离棉酚含量等进行比较。结果发现：可高效降解游离棉酚的酵母菌BLCC4-0327,可改善发酵风味的乳酸菌BLCC2-0092。并对筛选出的酵母菌和乳酸菌复配发酵进行了初步研究,结果表明,最优复配发酵组为BLCC4-0327+BLCC2-0092(1：1),30℃厌氧发酵。与空白对照组相比,最优复配发酵组各发酵阶段的发酵棉籽粕的pH均显著降低(P<0.05),发酵24 h时pH降至5.73；酸溶蛋白含量显著提高(P<0.05),发酵24 h时酸溶蛋白含量达到14.61%,发酵48 h时酸溶蛋白含量达到17.61%；游离棉酚含量显著降低(P<0.05),发酵24 h时游离棉酚降解率达到70.99%,发酵48 h时游离棉酚降解率达到73.44%。由此可知,酵母菌BLCC4-0327与乳酸菌BLCC2-0092 复配发酵可有效降低发酵棉籽粕中的游离棉酚含量并改善其营养品质。 |
| 英文摘要: |
| This experiment was conducted to study the effects of cottonseed meal fermented by Lactobacillus and Yeast on free gossypol-degrading rate of cottonseed meal, and to compare the nutritive quality indices of cottonseed meal before and after fermentation, such as viable count of bacteria, pH, acid-soluble protein content and gossypol content,etc. The results showed that the Yeast BLCC4-0327 had high efficient free gossypol-degrading capacity and the Lactobacillus BLCC2-0092 had improving fermentation flavor capacity. And then to study the mixed fermentation of Lactobacillus and Yeast, the results showed that the inoculative proportion of Yeast BLCC4-0327 and Lactobacillus BLCC2-0092 was 1:1, 37℃ for aerobic fermentation. Compared with control check group,the pH of fermented cottonseed meal in each fermentation stage of optimal compound fermentation group was signification decreased(P<0.05), and the pH after anaerobic fermentation 24 h reduced to 5.73; the acid-soluble protein content was significantly increased(P<0.05), and the acid-soluble protein content after anaerobic fermentation 24 h increased to 14.61% and 48 h increased to 17.61%; the feed gossypol content was significantly decreased(P<0.05), and the gossypol degrading rate after anaerobic fermentation 24 h reached to 70.99% and 73.44% for 48h. It is concluded that compound fermentation Yeast BLCC4-0327 and Lactobacillus BLCC2-0092 can effectively degrade the content of free gossypol in cottonseed meal and improve the nutritive quality of cottonseed meal. |
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