混菌静态发酵改善双低菜籽粕品质

doi:10.3864/j.issn.0578-1752.2020.10.013

Abstract

Abstract:

【Objective】A study was conducted to investigate effects of innoculation with a combination of Bacillus subtilis and Actinomucor elegans on the nutritional value and sensory characteristics of double-low rapeseed meal, and to evaluate the safety by in vivo experiment, so as to provide a theoretical basis for the utilization and deep development of rapeseed meal in the food industry. 【Method】The double-low rapeseed meal was used as the research object, and the static-state fermentation was used instead of the traditional stirring-state fermentation. The nutritional components (crude protein, water-soluble protein, small peptide, amino acid and tetramethylpyrazine) and anti-nutrient components (glucosinolates, phytic acid and crude fiber) of rapeseed meal after fermentation were determined, and then based on the odor and taste differences of electronic nose and electronic tongue, the correlation analysis and principal component analysis were used to evaluate the effect of static fermentation of mixed bacteria on quality of double-low rapeseed meal. The effects of fermented rapeseed meal on the growth performance of rats were studied preliminarily. These studies provided a theoretical basis for the application of fermented rapeseed meal products. 【Result】The results showed that soluble protein, peptides and total amino acid were increased by 96.7%, 281.48% and 19.58%, respectively after fermentation. Most rapeseed proteins were degraded into oligopeptides and amino acids with molecular weight between 500 Da and 108 Da. Tetramethylpyrazine, a new nutrient, was detected after fermentation. The concentration of tetramethylpyrazine reached 590 mg?kg^-1 on the fifth day of fermentation. The contents of glucosinolates, phytic acid and crude fibers were decreased by 45.26%, 41.37% and 31.16%, respectively. The results of electronic nose and electronic tongue analysis showed that the flavor and taste of rapeseed meal changed significantly before and after fermentation, and the acid taste of rapeseed meal increased significantly after fermentation. Animal experiments showed that the addition of fermented rapeseed meal and other nitrogen instead of 25% soybean meal to rat diet could significantly increase the average daily intake and average daily weight gain of rats, and there was no damage to the kidney, thymus and liver of rats. 【Conclusion】The inoculant and fermentation method in the study could improve the nutritional value and flavor properties, and the fermented rapeseed meal could improve the growth performance of rats.

Key words: static-state fermentation, rapeseed meal, tetramethylpyrazine, electronic nose, electronic tongue, Bacillus subtilis, Actinomucor elegans

HAO YiNing,WANG ZhiGao,HE Rong,JU XingRong,YUAN Jian. Quality Improvement of Rapeseed Meal Based on Static-State Fermented with Mixed Microorganisms[J].Scientia Agricultura Sinica, 2020, 53(10): 2066-2077.

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References 39

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氨基酸 Amino acid	菜籽粕中氨基酸含量Amino acid content in RSM (g/100 g)
氨基酸 Amino acid	菜籽粕 RSM	1 d	3 d	5 d
天冬氨酸 Asp	2.05a	2.33b	2.97c	2.91d
苏氨酸 Thr	1.39a	1.55b	1.62b	1.59b
丝氨酸Ser	1.34a	1.37a	1.42b	1.47b
谷氨酸Glu	5.18a	5.4b	5.98c	6.03c
甘氨酸Gly	1.65a	1.65a	1.69a	1.66a
丙氨酸Ala	1.45a	1.5ab	1.52ac	1.55d
半胱氨酸Cys	0.32a	0.51b	0.68c	0.63d
缬氨酸Val	1.57a	1.6a	1.56a	1.52b
甲硫氨酸Met	0.56a	0.63b	0.76c	0.76c
异亮氨酸Ile	0.96a	1.21b	1.23bc	1.16c
亮氨酸Leu	2.08a	2.24b	2.72c	2.73c
酪氨酸Tyr	0.81a	0.86b	0.91c	0.97d
苯丙氨酸 Phe	1.1a	1.35b	1.95c	1.92c
赖氨酸 Lys	1.51a	1.6b	1.73c	1.71c
组氨酸 His	0.78a	0.9b	0.97c	0.86b
精氨酸 Arg	1.8a	1.98b	2.03bc	1.94c
脯氨酸 Pro	1.55a	1.75b	1.8b	1.8b
必须氨基酸 Essential amino acids	9.17a	10.18b	11.57c	11.49c
总氨基酸 Total amino acids	26.1a	28.43b	31.54c	31.21c

项目 Items	菜籽粕 RSM	发酵菜籽粕 FRSM
胸腺指数 Thymus index	13.27±0.87a	13.58±0.94a
脾脏指数 Spleen index	21.98±1.14b	21.47±0.68b
0-21 d
平均日采食量 Average daily feed intake	22.67±1.33a	24.14±1.75b
平均日增重 Average daily weight gain	6.95±0.21a	7.48±0.14b
21-42 d
平均日采食量 Average daily feed intake	25.92±1.08a	28.69±0.95b
平均日增重 Average daily weight gain	2.38±0.11a	2.12±0.08a

Quality Improvement of Rapeseed Meal Based on Static-State Fermented with Mixed Microorganisms

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