摘要
试验旨在提高玉米酒精糟(DDGS)的生物利用率。采用从苹果自然发酵酵素中分离的枯草芽孢杆菌、酿酒酵母和粪肠球菌,协同酸性蛋白酶制备富含可溶性蛋白和小肽的DDGS发酵饲料。通过初筛和复筛试验,得到3株发酵优势菌株。利用正交试验优化发酵优势菌株的种子液配比,确定最佳配比为枯草芽孢杆菌CL16∶酿酒酵母BY22∶粪肠球菌JM03=4∶1∶6。通过单因素试验结合响应面试验优化发酵条件,得到最佳发酵条件为:接种量10%,含水量46%,蛋白酶添加量83 U/g,发酵时间105 h,发酵温度28℃。在此条件下,发酵饲料中的可溶性蛋白含量为134.78 mg/g,小肽含量为126.35 mg/g。与发酵前相比,可溶性蛋白含量提高了182%,小肽含量提高了211%。研究表明,菌酶协同处理DDGS可有效提高其生物利用率,提升饲料的营养价值。
The study aimed to enhance the bioavailability of distillers dried grains with solubles(DDGS).Bacillus subtilis,Saccharomyces cerevisiae,and Enterococcus faecalis isolated from naturally fermented apple enzymes,combined with acid protease,are used to prepare DDGS-based fermented feed rich in soluble protein and small peptides.Through primary and secondary screening trials,three dominant fermentation strains are obtained.Orthogonal tests are employed to optimize the seed liquid ratio of these dominant strains.The optimal ratio is determined as Bacillus subtilis CL16∶Saccharomyces cerevisiae BY22∶Enterococcus faecalis JM03=4∶1∶6.Single-factor experiments combined with response surface methodology are used to optimize the fermentation conditions.The optimal conditions are determined as follows:inoculation volume 10%,moisture content 46%,protease dosage 83 U/g,fermentation time 105 hours,and fermentation temperature 28℃.Under these optimized conditions,the soluble protein content in the fermented feed reached 134.78 mg/g,and the small peptide content reached 126.35 mg/g.Compared to the pre-fermentation state,the soluble protein content increased by 182%,and the small peptide content increased by 211%.The research demonstrates that microbial-enzymatic synergistic treatment of DDGS can effectively improve its bioavailability and enhance the nutritional value of the feed.
作者
王富赟
刘晓兰
李冠龙
邓祥卿
郑喜群
WANG Fuyun;LIU Xiaolan;LI Guanlong;DENG Xiangqing;ZHENG Xiqun
出处
《饲料研究》
北大核心
2025年第13期92-99,共8页
Feed Research
基金
中央引导地方科技发展专项(项目编号:ZY23QY06)
黑龙江省“双一流”建设学科协同创新成果建设项目(项目编号:LJGXCG2023-104、LJGXCG2023-055)。
关键词
玉米酒精糟
菌酶协同
发酵饲料
多菌株协同
distillers dried grains with solubles
synergistic action of bacteria and enzymes
fermented feed
multi-strain synergy
