摘要
以油茶籽粕为主要原料,采用化学法和微生物发酵法对其进行脱毒。微生物发酵法以枯草芽孢杆菌、黑曲霉、产朊假丝酵母为发酵菌种,研究单菌、混合菌固态发酵后油茶籽粕中各抗营养因子的降解率。结果表明,混合菌发酵效果优于单菌发酵,茶皂素、总酚、粗纤维的降解率分别达到87.63%、87.87%和37.29%,粗蛋白含量提高率达66.98%。化学法脱毒后油茶籽粕中的茶皂素、总酚含量分别降至0.93%和0.74%,粗纤维含量则大大增加。
Detoxifieation of oil - tea camellia seed meal was studied by chemical method and bio - fermentation method. For bio - fermentation method, Bacillus subtilis, Aspergillus niger, Candida utilis were used as start strains and the degradation rates of various anti - nutritional factors in the oil - tea camellia seed meal after single strain and mixed strains solid - state fermentation were studied. The results indleated that the effect of mixed strains fermentation was better than that of single strain fermentation ; the degradation rates of tea saponin, total phenols, crude fiber for mixed strains fermentation were 87.63 %, 87. 87% and 37.29% ,respectively, and the increase rate of crude protein was 66.98% ;for chemical detoxifieation, the tea saponin, and total phenols contents were reduced to 0.93% and 0.74%, but the crude fiber content increased significantly.
出处
《中国油脂》
CAS
CSCD
北大核心
2010年第9期40-43,共4页
China Oils and Fats
基金
国家科技支撑计划(2009BADB1B10)
农业科技成果转化项目(2009D10044)
湖北省重点基金(2009CDA107)
关键词
油茶籽粕
抗营养因子
微生物发酵法脱毒
化学法脱毒
oil - tea camellia seed meal
anti - nutritional factors
detoxification with bio - fermentation
chemical detoxification
