关键词: 黑水虻幼虫粉; 复合菌; 脂肪酸; 氨基酸

Abstract: 【Objective】 This study was aimed to enhance the nutritional value and mitigate adverse effects by investigating the effects of different supplementing complex bacteria on the composition of fermentation products from black soldier fly larvae meal. 【Method】 The experiment was divided into four distinct treatments.Treatment TB was inoculated with Bacillus subtilis and Lactobacillus plantarum,treatment TF was inoculated with Aspergillus Niger and Saccharomyces cerevisiae,and treatment TM was inoculated with a mixture of four bacteria，all as fermentation treatment.Treatment CK served as a non-inoculated control.Each fermentation treatment was inoculated with a bacterial suspension at a ratio of 10% (V/W) into the meal of black soldier fly larvae,with the control group receiving an equal amount of sterile water.Aerobic solid fermentation was conducted at 30 ℃ for 5 d.After fermentation,samples were dried to determine crude fat,crude protein,chitin,crude ash,fatty acid profiles and amino acid spectra. 【Result】 ①In terms of fermentation product composition of black soldier fly larvae meal,compared with CK,TM treatment significantly increased crude fat content (P＜0.05),while other fermentation treatments had no significant impact on the crude fat content (P＞0.05).Each fermentation treatment led to a reduction in crude protein content to varying degrees,with TF treatment exhibiting a significant level (P＜0.05).Each fermentation treatment significantly reduced chitin content (P＜0.05),with TM treatment showing the greatest reduction,followed by TB treatment.No significant effect was observed for each fermentation treatment on crude ash content (P＞0.05).②In terms of fatty acid composition of fermentation products from black soldier fly larvae meal,compared with CK,TB treatment resulted in a notable increase in the proportion of short and medium chain fatty acids,accompanied by a significant reduction in the content of unsaturated fatty acids (P＜0.05).The n-6/n-3 ratio in polyunsaturated fatty acids (PUFA) remained largely unaffected.TF and TM treatments demonstrated a significant increase in the proportion of n-6 PUFA and a significant decrease in the proportion of n-3 PUFA and saturated fatty acids (P＜0.05).③In terms of amino acid composition of fermentation products from black soldier fly larvae meal,compared with CK,the fermentation treatments significantly reduced the content of non-essential amino acids,essential amino acids and total amino acids (P＜0.05).The only exception was TF treatment,which significantly increased the content of the first limiting amino acid methionine (P＜0.05).TF treatment exhibited the highest protein scores among the fermentation treatments,followed by TB treatment. 【Conclusion】 The complex bacteria had the potential to optimize the composition of fermentation products from black soldier fly larvae meal and enhance their nutritional value. The composition of fermentation products from different complex bacteria combinations exhibited significant differences.

Key words: black soldier fly larvae meal; complex bacteria; fatty acid; amino acid