动物营养学报2013，Vol.25Issue(7)：1579-1586,8.DOI:10.3969/j.issn.1006-267x.2013.07.023
混菌固态发酵对菜籽饼营养价值及抗营养因子含量的影响
Effects of Mixed Microbial Solid-State Fermentation on Nutrient Values and Antinutritional Factor Contents of Rapeseed Cake
摘要
Abstract
The aim of this study was to investigate the effects of mixed microbial solid-state fermentation on nutrient values and antinutritional factor contents of rapeseed cake.The microbial strains including Geotrichum candidum,Aspergillus niger and Bacillus subtilis were used for solid-state fermentation of rapeseed cake,and the fermentation conditions were optimized.Changes of nutrient values and antinutritional factor contents were determined by pilot fermentation.The results showed as follows:1) the optimal fermentation conditions were 1∶1∶3 of Aspergillus niger:Geotrichum candidum:Bacillus subtilis,16％ of inoculated amount,1∶1 of material to water ratio,and fermented for 4 days ; 2) as fermentation time increased,small peptide and free amino acid contents increased linearly,antinutritional factor contents,such as glucosinolate content,decreased linearly;3) after pilot fermentation,the morphological structure was changed,molecular weight of proteins was smaller,small peptide content increased by 385.19％,and free amino acid content increased by 300.00％,but glucosinolate content decreased by 93.53 ％,and isothiocyanate disappeared.It is concluded that mixed microbial solid-state fermentation of rapeseed cake can eliminate major antinutritional factors effectively and improve its protein quality,and the method is easy to carry out.关键词
固态发酵/发酵条件/蛋白质形态结构/抗营养因子/营养价值/菜籽饼Key words
solid-state fermentation / fermentation condition/ protein morphological structure / antinutritional factor/ nutrient value / rapeseed cake分类
农业科技引用本文复制引用
付敏,何军,余冰,郑萍,黄志清,毛湘冰,虞洁,陈代文..混菌固态发酵对菜籽饼营养价值及抗营养因子含量的影响[J].动物营养学报,2013,25(7):1579-1586,8.基金项目
四川省科技支撑计划"生物饲料核心生物技术及产业化关键技术研究与应用"(2010GZ0193) （2010GZ0193）
国家现代生猪产业体系(CARS-36) （CARS-36）
