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采用3株黑曲霉M-1、M-6和3.316对双低菜粕进行固态发酵,探讨不同菌种在不同发酵时间对双低菜粕中2种主要抗营养因子单宁和植酸的降解效果,同时研究环境因子及营养因子对发酵降解的影响。结果表明,与对照组相比,选用的3株黑曲霉均能显著降解双低菜粕中的单宁和植酸(P<0.05),其中黑曲霉M-6在固态发酵1d时对双低菜粕中单宁和植酸的分解率显著高于对照组和其他处理组(P<0.05)。为优化发酵条件,研究了不同起始发酵温度、水分含量、pH以及碳源、氮源和金属离子对黑曲霉M-6分解双低菜粕中植酸和单宁的影响。结果表明,水分含量200%、pH=6、初始温度25℃同时加入葡萄糖、尿素、金属离子混合溶液发酵1d为黑曲霉M-6分解双低菜粕中植酸和单宁的最佳发酵条件。在此优化发酵条件下,双低菜粕中植酸含量由2.81%下降至0.63%,单宁含量由1.32%下降至0.28%。此外,双低菜粕中粗蛋白含量由37.16%提高至43.48%,粗蛋白的体外消化率由75.32%提高至79.15%。本研究为更有效的利用双低菜粕替代鱼粉提供了理论基础。
Abstract：Three strains of Aspergillus niger(A.niger)(M-1,M-6 and 3.316) were used in solid fermentation of double-low rapeseed meal to study the degradation of tannins and phytic acid.Further investigation included the optimization of the fermentation.The results showed that all three strains significantly reduced the content of tannins and phytic acid(P<0.05).The highest degradation was occurred in A.niger M-6 fermentation for 1d(P<0.05).Different levels of moisture,temperature,pH and different nutrients(glucose,urea and mixture of minerals) were studied to optimize the fermenting performance of A.niger M-6 in solid fermentation.The highest degradation of tannins and phytic acid in double-low rapeseed meal was fermented 1d by A.niger M-6 at 25 ℃,pH 6,moisture 200% and addition with urea,glucose and minerals mixture,the content of tannins and phytic acid reduced from 1.32% to 0.28% and 2.81% to 0.63%,respectively.Besides,A.niger M-6 could increase the content of crude protein from 37.16% to 43.48% and in vitro the digestibility of crude protein from 75.32% to 79.15% in the optimal fermentation.This study may provide some basic data for the effective replacement of fish meal with double-low rapeseed meal.
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基本信息:
DOI：10.16441/j.cnki.hdxb.2013.02.003
中图分类号:S963
引用信息:
[1]王晓东,麦康森,张彦娇,等.双低菜粕中植酸和单宁的黑曲霉发酵降解及条件优化[J],2013,43(02):15-22.DOI:10.16441/j.cnki.hdxb.2013.02.003.
基金信息:
国家鲆鲽类产业技术体系项目(CARS-50-G08)资助