多菌种分步发酵提高辣木籽粕蛋白含量及酶活

以辣木籽粕为底物，探究使用屎肠球菌（Enterococcus faecium）、米根霉（Rhizopus oryzae）和黑曲霉（Aspergillus niger）联合发酵辣木籽粕改善其粗蛋白、酸溶蛋白含量及蛋白酶活性的最优条件。结果表明，接种顺序对发酵效果有显著影响，最优条件为先接种黑曲霉和米根霉，发酵36 h后，再接种屎肠球菌，在培养基含水量50%，总接种量20%的条件下30 ℃发酵3 d。在此优化条件下，发酵辣木籽粕的粗蛋白含量、酸溶蛋白含量、酸性蛋白酶活性和中性蛋白酶活性分别达到46.78%、11.30%、77.06 U/g和711.93 U/g，粗蛋白和酸溶蛋白比发酵前分别提高了32.22%和121.57%，该方法可提高辣木籽粕的营养价值和消化性能。研究结果将为辣木籽粕的深加工开发提供参考依据。

Improving protein content and protease activity of Moringa oleifera seed meal by multi-strain step fermentation

To improve the content of crude protein and acid soluble protein and protease activity, the optimal fermentation conditions of Moringa oleifera seed meal with Enterococcus faecium, Rhizopus oryzae and Aspergillus niger were studied. The results indicated that inoculation order had significant effect on fermentation, and the optimal fermentation conditions were as follows: R. oryzae and A. niger were inoculated in the early stage of fermentation, E. faecium was inoculated after fermentation for 36 h, with medium water content 50%, total inoculum 20%, fermentation temperature 30 ℃, and time 3 d. Under the optimal conditions, the crude protein content, acid soluble protein content, acid protease and neutral protease activity of fermented M. oleifera seed meal were 46.78%, 11.30%, 77.06 U/g and 711.93 U/g, respectively. Compared with unfermented M. oleifera seed meal, the crude protein and acid soluble protein content increased by 32.22% and 121.57%, respectively, indicating that the method was able to improve the nutritional value and digestibility of M. oleifera seed meal. The results would provide a reference basis for the deep processing development of M. oleifera seed meal.