菌酶协同发酵对辣木茎秆粉的营养成分和植酸含量的影响

试验以植酸酶(A)和枯草芽孢杆菌(B)、黑曲霉(D)、酿酒酵母菌(E)为发酵菌种进行固态厌氧发酵。在相同条件下比较不同菌的菌酶协同发酵辣木茎秆粉对发酵品质、营养成分以及抗营养因子植酸的影响。结果显示:A+D+E组、A+B+E组、A+B+D+E组对提高乳酸、降低pH值和氨态氮含量均有显著影响(P<0.05)。A+B+E组与A+B+D+E组显著提高组蛋白(CP)含量(P<0.05),A+D+E组与A+B+D+E组能显著降低中性洗涤纤维(NDF)与酸性洗涤纤维(ADF)含量(P<0.05)。A+B+D组、A+D+E组与A+B+D+E组显著降低植酸含量(P<0.05)。试验表明,混菌加酶发酵会比单菌加酶发酵具有更优的效果。选用枯草芽孢杆菌、黑曲霉、酿酒酵母与植酸酶混合发酵改善辣木茎秆粉的营养品质,降低抗营养因子植酸的效果最佳。

Effect of bacterial enzyme synergistic fermentation on nutritional composition and phytic acid content of Moringa oleifera stem powder

In the experiment, phytase(A), Bacillus subtilis(B), Aspergillus niger(D) and Saccharomyces cerevisiae(E)were used as fermentation strains for solid-state anaerobic fermentation. The effect of enzyme co-fermentation of Moringa oleifera stem powder on fermentation quality, nutritional composition and anti-nutritional factor phytic acid were compared under the same conditions. The results showed that A+D+E group, A+B+E group and A+B+D+E group significantly increased lactic acid, decreased pH value and ammonia nitrogen content(P<0.05), A+B+E group and A+B+D+E group significantly increased CP content(P<0.05), A+D+E group and A+B+D+E group, significantly decreased NDF and ADF content(P<0.05), and A+B+D group, A+D+E group and A+B+D+E group significantly decreased phytic acid content(P<0.05). Considering comprehensively, the effect of mixed bacteria plus enzyme fermentation is better than that of single bacteria plus enzyme fermentation. The mixed fermentation of Bacillus subtilis, Aspergillus niger,Saccharomyces cerevisiae and phytase was selected to improve the nutritional quality of Moringa oleifera stem powder,and the effect of reducing anti-nutritional factor phytic acid was the best.