微生物固态发酵和酶解工艺处理棉粕的研究

研究了微生物和蛋白酶共同作用下棉粕中毒性因子和营养成分的变化。在枯草芽孢杆菌GJ00141、酿酒酵母GJ00079和中性蛋白酶等参与的固态发酵和酶解体系中,检测棉粕中游离棉酚、粗蛋白质、酸溶蛋白质、粗纤维、氨基酸组成、益生菌活菌数等指标。结果发现,相比原棉粕,60 h的固态发酵与酶解后,棉粕中游离棉酚含量降低40%以上,酸溶蛋白质提高了108.7%,粗纤维降低约12.7%,枯草芽孢杆菌和酿酒酵母活菌数分别为7.75、7.00 lg(CFU/g),粗蛋白质、氨基酸总量基本没有变化。由此可见,经过发酵和酶解后棉粕的营养价值和饲料品质有所提高。

Treatment of cottonseed meal by solid-state fermentation and enzymatic hydrolysis

The changes of toxic factors and nutritional components in cottonseed meal treated by solid-state fermentation and enzymatic hydrolysis were studied. The free gossypol, crude protein, acid soluble protein, crude fiber, amino acid composition and viable count of probiotics were determined in the system of solid-state fermentation and enzymatic hydrolysis participated by Bacillus subtilis GJ00141, Saccharomyces cerevisiae GJ00079 and neutral proteinase. The results showed that compared with the original cottonseed meal,after solid-state fermentation and enzymatic hydrolysis for 60 h, the contents of free gossypol and crude fiber decreased by more than 40% and 12.7% respectively, the acid soluble protein increased by 108.7%, the viable count of Bacillus subtilis and Saccharomyces cerevisiae were 7.75, 7.00 lg(CFU/g) respectively, and the contents of crude protein and total amino acid unchanged. Therefore, the nutritional value and feed quality of cottonseed meal were improved by fermentation and enzymatic hydrolysis.