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

Abstract

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

CLC Number:

S816.6

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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A Studies on Nutrient Composition of Cotton Meal Fermented by Bacillus subtilis-1, Saccharomyces cerevisiae and Their Compound Bacteria

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