枯草芽孢杆菌、酿酒酵母及其复合菌发酵棉粕营养成分变化的研究

doi:10.16431/j.cnki.1671-7236.2020.02.016

摘要/Abstract

摘要： 试验旨在研究枯草芽孢杆菌、酿酒酵母及其复合菌发酵棉粕的常规营养成分、棉籽肽含量及棉籽肽分子质量分布的变化。试验设4个组：对照组（未发酵组）、试验Ⅰ组（枯草芽孢杆菌-1）、试验Ⅱ组（酿酒酵母）及试验Ⅲ组（枯草芽孢杆菌-1和酿酒酵母复合发酵）。检测各组棉粕样品粗蛋白质（CP）、干物质（DM）、粗灰分（Ash）、中性洗涤纤维（NDF）、酸性洗涤纤维（ADF）、粗脂肪（EE）、钙（Ca）、磷（P）、棉籽肽含量和棉籽肽分子质量分布等指标。结果表明：①试验Ⅰ组DM、CP和Ash含量极显著高于其他处理组（P < 0.01）；对照组EE含量显著高于其他处理组（P < 0.01）；试验Ⅲ组ADF含量极显著低于其他处理组（P < 0.01）；3个试验组Ca和P含量较对照组均有所提高，其中试验Ⅲ组Ca和P含量显著高于对照组（P < 0.05）。②各试验组之间游离氨基酸和总游离氨基酸含量差异均不显著（P > 0.05），但与对照组相比，试验Ⅰ、Ⅱ、Ⅲ组总游离氨基酸含量分别提高了134.02%、75.59%和75.44%；③各试验组酸溶蛋白质和棉籽肽含量均极显著高于对照组（P < 0.01），其中试验Ⅰ组的酸溶蛋白质和棉籽肽含量最高；3个发酵试验组1 000 u以下的棉籽肽峰面积百分比分别为89.41%、77.61%和84.58%。综合以上试验结果，在枯草芽孢杆菌、酿酒酵母及其复合菌的作用下，通过固态发酵能显著改善棉粕的营养价值，为棉粕资源的开发利用提供了理论依据。

关键词: 棉粕; 固态发酵; 营养成分; 棉籽肽

Abstract: This study was conducted to investigate the changes of nutritional composition,the cottonseed peptides contents and the molecular weight distribution of cottonseed peptides of cottonseed meal fermented by Bacillus subtilis-1,Saccharomyces cerevisiae and their complex bacteria.The study consisted of four groups:Control group (unfermented cottonseed meal),group Ⅰ (cottonseed meal fermented by Bacillus subtilis-1),group Ⅱ (cottonseed meal fermented by Saccharomyces cerevisiae),group Ⅲ (cottonseed meal fermented by Bacillus subtilis-1 and Saccharomyces cerevisiae).The dry matter (DM),crude protein (CP),crude ash (Ash),neutral detergent fiber (NDF),acid detergent fiber (ADF),ether extract (EE),Ca and P,as well as cottonseed peptides contents and molecular weight distribution of cottonseed peptides were measured.The results showed that:①The contents of DM,CP and Ash of group Ⅰ were extremely significantly higher than other three groups (P < 0.01).Compared with other groups,the EE content of control group were extremely significantly increased (P < 0.01).The ADF content of group Ⅲ was the lowest among all the groups (P < 0.01).The contents of Ca and P were increased in three fermented groups,and group Ⅲ had the highest contents of Ca and P (P < 0.01).② There were no significant difference in free amino acids and total amino acid among all the groups (P > 0.05).Compared with control group,the total free amino acid in groupsⅠ,Ⅱ and Ⅲ were increased by 134.02%,75.59% and 75.44%,respectively.③ Compared with control group,the content of acid soluble protein and cottonseed peptide in three fermented groups were increased extremely significantly (P < 0.01),and in which the group Ⅰ was the highest.In addition,the peak area percentages below 1 000 u in fermented cottonseed meal groups were 89.41%,77.61% and 84.58%,respectively.In conclusion,fermented by Bacillus subtilis,Saccharomyces cerevisiae and their compound could improve the nutrition value of cottonseed meal.The results could provide a theoretical basis to the development and utilization for cottonseed meal.

Key words: cottonseed meal; solid state fermentation; nutrients ingredient; cottonseed peptide

中图分类号:

S816.6

罗远琴, 胡倩, 芦岩, 张凡凡, 马贵军, 刘建成, 张文举. 枯草芽孢杆菌、酿酒酵母及其复合菌发酵棉粕营养成分变化的研究[J]. 中国畜牧兽医, 2020, 47(2): 452-459.

LUO Yuanqin, HU Qian, LU Yan, ZHANG Fanfan, MA Guijun, LIU Jiancheng, ZHANG Wenju. A Studies on Nutrient Composition of Cotton Meal Fermented by Bacillus subtilis-1, Saccharomyces cerevisiae and Their Compound Bacteria[J]. China Animal Husbandry and Veterinary Medicine, 2020, 47(2): 452-459.

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