高效降解游离棉酚并改善棉籽粕营养品质的菌株筛选

发布时间：2018-05-21 15:51

本文选题：枯草芽孢杆菌 + 植物乳酸菌　；参考：《动物营养学报》2017年09期

【摘要】：本试验旨在利用枯草芽孢杆菌和植物乳酸菌发酵棉籽粕,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品质指标如活菌数、中性蛋白酶活性、酸溶蛋白质含量、pH、游离棉酚含量等进行比较。结果发现:可高效降解棉籽粕中游离棉酚的枯草芽孢杆菌菌株为BLCC1-0039,可有效改善发酵风味的植物乳酸菌菌株为BLCC2-0092。综合上述2株益生菌的优点,筛选出最优复配发酵方式为植物乳酸菌BLCC2-0092与枯草芽孢杆菌BLCC1-0039按照1∶1比例接种,37℃需氧发酵24h再厌氧发酵。与空白对照组相比,最优复配发酵组各发酵阶段发酵棉籽粕的pH显著降低(P0.05),厌氧发酵72h时pH降至5.27;酸溶蛋白质含量显著提高(P0.05),厌氧发酵72h时酸溶蛋白质含量达到23.54%;游离棉酚含量显著降低(P0.05),需氧发酵24h时游离棉酚降解率达到52.12%,厌氧发酵72h时游离棉酚降解率达到61.58%。由此可知,植物乳酸菌BLCC2-0092与枯草芽孢杆菌BLCC1-0039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。
[Abstract]:The purpose of this experiment was to use Bacillus subtilis and plant lactobacillus to ferment cottonseed meal, and to study the effect on the degradation rate of free gossypol in cottonseed meal, and to compare the nutritional quality indexes of cottonseed meal, such as the number of living bacteria, the activity of neutral protease, the content of acid soluble protein, the content of pH, free gossypol, and so on. The Bacillus subtilis strain of free gossypol in cottonseed meal is BLCC1-0039, which can effectively improve the fermented flavored plant lactobacillus strain for BLCC2-0092. synthesis of the above 2 probiotics. The optimum compound fermentation method is to inoculate the plant lactobacillus BLCC2-0092 with Bacillus subtilis BLCC1-0039 in proportion to 1 to 1, and 2 oxygen fermentation at 37. 4h and anaerobic fermentation. Compared with the blank control group, the pH of the cottonseed meal fermented at the fermentation stage of the optimal compound fermentation group decreased significantly (P0.05), the pH decreased to 5.27 when the anaerobic fermentation was 72h, the content of acid soluble protein increased significantly (P0.05), the content of acid soluble protein in the anaerobic fermentation 72h reached 23.54%, the content of free gossypol decreased significantly (P0.05) and the oxygen fermentation was 24h. The degradation rate of free gossypol was up to 52.12% and the degradation rate of free gossypol was reached to 61.58%. at 72h anaerobic fermentation. Therefore, the compound fermentation of plant lactobacillus BLCC2-0092 and Bacillus subtilis BLCC1-0039 could effectively reduce the content of free gossypol in the fermented cottonseed meal and improve its nutritional quality.
【作者单位】：山东宝来利来生物工程股份有限公司;
【基金】：泰安市科技发展计划(201540701)
【分类号】：S816

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