摘要
Abstract
The study aimed to investigate the effects of combined bacterial and enzymatic treatment on the fermentation characteristics and nutritional value of soybean hulls.The experiment used soybean hulls as the material and was divided into four groups:The control group(untreated soybean hulls),the bacterial preparation group(soybean hulls fermented with 1.2%combined probiotic preparation),the enzymatic preparation group(soybean hulls fermented with 1.0%combined enzyme preparation),and the bacterial-enzymatic preparation group(soybean hulls fermented with 1.2%combined bacterial preparation+1.0%combined enzyme preparation).Each group had three replicates.After seven days of fermentation,samples were taken to detect the sensory properties,nutritional components,and fermentation quality of the soybean hulls in each group.The results showed that after bacterial-enzymatic treatment,the soybean hulls became soft in texture and had a stronger sour aroma,with varying degrees of gas production,especially in the bacterial-enzymatic preparation group.Compared with the control group,the crude protein content of soybean hulls in the bacterial preparation group,enzymatic preparation group,and bacterial-enzymatic preparation group increased significantly(P＜0.05),while urease activity decreased extremely(P＜0.01).The neutral detergent fiber and acid detergent fiber contents of soybean hulls in the enzymatic preparation group and bacterial-enzymatic preparation group decreased significantly(P＜0.05),and the reducing sugar content increased extremely(P＜0.01).The reducing sugar content in the bacterial preparation group decreased extremely(P＜0.01).The pH value,acetic acid,propionic acid,and total fatty acid contents of soybean hulls in the bacterial preparation group and bacterial-enzymatic preparation group decreased significantly(P＜0.05),while lactic acid content increased extremely(P＜0.01).The soybean globulin content of soybean hulls in the enzymatic preparation group and bacterial-enzymatic preparation group decreased extremely by 14.39%and 23.41%,respectively(P＜0.01),and the β-conglycinin content decreased extremely by 10.73%and 17.48%,respectively(P＜0.01).The study concluded that combined bacterial and enzymatic treatment can improve the sensory and nutritional qualities of soybean hulls and reduce the levels of anti-nutritional factors,with the best effects observed in the bacterial-enzymatic preparation group.关键词
菌酶制剂/大豆皮/营养价值/发酵品质Key words
bacterial-enzymatic preparation/soybean hulls/nutritional value/fermentation quality分类
农业科技
