不同菌种组合对固态发酵料中营养活性物质含量及体外消化率的影响

doi:10.16431/j.cnki.1671-7236.2015.08.016

Abstract

Abstract: The experiment was designed to study the effect of different strain combination on the nutricines content and in vitro digestibility of solid state fermentation material.In this experiment, the solid state fermentation media included wheat bran, corn bran, corn meal, rice bran, etc.The Saccharomyces cerevisiae (BC, XR4) and Bacillus subtilis (A15) were inoculated on the solid state fermentation media in different proportion combination.Group 1 was inoculated with BC and XR4, with a ratio of 1:1 and group 2 was inoculated with BC, XR4 and A15, with a ratio of 1:1:0.5.While the control group was without strains.By measuring the content of 5 nutricines (β-glucan, mannan, peptides, amino acid and organic acid) and in vitro digestibility of DM, CP, NDF and ADF in fermentation substrate to evaluate the effect of different strain combinations on solid state fermentation quality.The results showed as follows:① The nutricines content of 3 groups increased with the extension of fermentation time.Among them, the group 2 had an optimal fermentation effect, compared with the pre-fermentation, the contents of β-glucan, mannan, peptides, total amino acid, total organic acid were increased by 27.69%, 44.72%, 27.62%, 9.01% and 474.99%, respectively.② In vitro digestibility of CP, NDF and ADF in groups 1 and 2 were significantly higher than that in control group (P< 0.05), compared with the control group, the in vitro digestibility of DM, CP, NDF and ADF in groups 1 and 2 were increased by 0.15% and 4.44%, 3.29% and 4.43%, 10.37% and 23.00%, 33.04% and 131.59%, respectively.Group 2 was better than group 1.Thus, on the basis of Saccharomyces cerevisiae (BC and XR4), adding Bacillus subtilis (A15) would bring best fermentation and it not only could significantly improve the nutricines content, but also could significantly increase its in vitro digestibility.

Key words: composite bacteria; nutricines; in vitro digestibility; solid state fermentation

CLC Number:

S816

ZHANG Jin-ling, WANG Yong, GUO Peng, ZHANG Li-ming, LIU Da-cheng. Effect of Different Strain Combination on the Nutricines Contents and in vitro Digestibility of Solid State Fermentation Material[J]. , 2015, 42(8): 2028-2035.

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Effect of Different Strain Combination on the Nutricines Contents and in vitro Digestibility of Solid State Fermentation Material

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