Effect of Different Strain Combination on the Nutricines Contents and in vitro Digestibility of Solid State Fermentation Material

The experiment was designed to study the effect of different strain combination on the nutricines content and in vitro digestibility of solid state fermentation material.In this experiment, the solid state fermentation media included wheat bran, corn bran, corn meal, rice bran, etc.The Saccharomyces cerevisiae (BC, XR4) and Bacillus subtilis (A15) were inoculated on the solid state fermentation media in different proportion combination.Group 1 was inoculated with BC and XR4, with a ratio of 1:1 and group 2 was inoculated with BC, XR4 and A15, with a ratio of 1:1:0.5.While the control group was without strains.By measuring the content of 5 nutricines (β-glucan, mannan, peptides, amino acid and organic acid) and in vitro digestibility of DM, CP, NDF and ADF in fermentation substrate to evaluate the effect of different strain combinations on solid state fermentation quality.The results showed as follows:① The nutricines content of 3 groups increased with the extension of fermentation time.Among them, the group 2 had an optimal fermentation effect, compared with the pre-fermentation, the contents of β-glucan, mannan, peptides, total amino acid, total organic acid were increased by 27.69%, 44.72%, 27.62%, 9.01% and 474.99%, respectively.② In vitro digestibility of CP, NDF and ADF in groups 1 and 2 were significantly higher than that in control group (P< 0.05), compared with the control group, the in vitro digestibility of DM, CP, NDF and ADF in groups 1 and 2 were increased by 0.15% and 4.44%, 3.29% and 4.43%, 10.37% and 23.00%, 33.04% and 131.59%, respectively.Group 2 was better than group 1.Thus, on the basis of Saccharomyces cerevisiae (BC and XR4), adding Bacillus subtilis (A15) would bring best fermentation and it not only could significantly improve the nutricines content, but also could significantly increase its in vitro digestibility.     

不同菌种组合对固态发酵料中营养活性物质含量及体外消化率的影响

本试验旨在研究不同菌种组合对固态发酵料中营养活性物质含量及体外消化率的影响。以麸皮、玉米皮、玉米粉、米糠等为固态发酵培养基,将酿酒酵母菌(BC、XR4)与枯草芽孢杆菌(A15)按不同比例组合接种于固态发酵培养基中,其中试验1组以1:1比例接种BC和XR4;试验2组以1:1:0.5比例接种BC、XR4和A15;以不接菌种的培养基为对照组。通过测定发酵底物中5种营养活性物质(β-葡聚糖、甘露聚糖、多肽、氨基酸和有机酸)含量及干物质、粗蛋白质、中性洗涤纤维和酸性洗涤纤维体外消化率来评价不同菌种组合对固态发酵料品质的影响。结果表明:①各组固态发酵料中营养活性物质含量均随着发酵时间的延长而呈不同程度升高,其中以试验2组发酵效果最优,与发酵前相比,试验2组β-葡聚糖、甘露聚糖、多肽、总氨基酸、总有机酸含量分别提高了27.69%、44.72%、27.62%、9.01%、474.99%;②试验1、2组粗蛋白质、中性洗涤纤维和酸性洗涤纤维体外消化率均显著高于对照组(P< 0.05),与对照组相比,试验1、2组干物质、粗蛋白质、中性洗涤纤维和酸性洗涤纤维体外消化率分别提高了0.15%和4.44%、3.29%和4.43%、10.37%和23.00%、33.04%和131.59%,其中试验2组优于试验1组。由此可知,在酿酒酵母菌(BC、XR4)的基础上添加枯草芽孢杆菌(A15)其发酵效果最好,不仅可显著提高产物的营养活性物质含量,也可显著提高其体外消化率。