粗壮脉纹孢菌固态发酵对菜籽粕营养品质的改善

粗壮脉纹孢菌是一种高产纤维素酶和类胡萝卜素的优良菌株。以粗壮脉纹孢菌固态发酵菜籽粕为对象,研究菜籽粕在发酵过程中蛋白质等营养成分、抗营养因子含量的变化。研究结果表明,随着发酵时间的延长,96 h后粗蛋白含量、可溶性蛋白含量、总氨基酸含量极显著增加(P<0.01),分别提高12.50%,232.52%,724.45%,类胡萝卜素含量由0μg/100 g增加到(64.68±1.42)μg/100g,酸溶性蛋白含量先上升后下降至平稳,24 h达到最高值(25.86±0.05) g/100 g,粗纤维含量、单宁、植酸、硫甙整体呈显著(P<0.05)下降趋势,降解率分别为23.48%,24.98%,10.20%,14.79%。粗壮脉纹孢菌固态发酵菜籽粕可大大改善菜籽粕的营养价值。

Improvement of Nutrition Components of Rapeseed Meal by Solid-state Fermentation with Neurospora crassa

Neurospora crassa is a good bacterium that has a high production of cellulose and carotenoid, but little research has been done on the degradation of proteins. This study used Neurospora crassa to solid-state ferment rapeseed meal in order to study the changes of nutrient composition, and contents of antinutritional factors during fermentation. The results showed that the contents of crude protein, contents of soluble protein and contents of total amino acid increased significantly(P<0.01), as the extension of fermentation time, which improved by 12.50%, 232.52%, 724.45%, respectively. The contents of carotenoid increased from 0 μg/100 g to(64.68 ± 1.42) μg/100 g. Furthermore, the contents of acid soluble protein were increased and then down to steady, the maximum was(25.86 ± 0.05) g/100 g at 24 h. On the contrary, the contents of crude cellulose, tannin, phytic acid and thioglycoside showed significant decreasing treads(P<0.05).The degradation rates were 23.48%, 24.98%, 10.20% and 14.79%, respectively. It showed that the nutrition values of rapeseed meal were improved greatly by Neurospora crassa.