【摘要】 以普通菜籽粕为原料,选择植物乳酸菌、枯草芽孢杆菌、蜡样芽孢杆菌、酪酸梭状芽孢杆菌进行单菌和混菌固态发酵,研究其对菜籽粕硫甙和粗蛋白含量的影响。结果表明,植物乳酸菌对硫甙降解效果显著高于其他菌种,发酵24 h硫苷降解率可达53.11%;混菌发酵效果优于单菌发酵,当接种量比例为植物乳酸菌:蜡样芽孢杆菌:酪酸梭状芽孢杆菌=6%∶6%∶2%,水料比为1.5∶1,pH值6.0,34℃发酵48 h,菜籽粕硫苷含量从107.758μmol/g(干基)降至15.959μmol/g(干基),降解率达85.19%,粗蛋白含量提高4.37个百分点(干基)。更多还原

【Abstract】 Solid-state fermentation of ordinary rapeseed meal with single strain and multi-strains was carried out to study the effect of fermentation on the contents of glucosinolates and crude protein in rapeseed meal.Results show that the effect of removing glucosinolates with Laobacillus.plantarum is obviously better than others,the degradation of glucosinolates is up to 53.11%,and the effect of removing glucosinolates with multi-strains is better than with single strain.In this work the ratio of inoculation quantity of Laobacillus.plantarum︰Bacillus.cereus∶Clostridium.butyricum is 6%∶6%∶2%,the temperature of fermentation is 34 ℃ and the fermentation time is 48 h,pH 6.0,water/dry mass 1.5∶1.Under these conditions the glucosinolates content of the rapeseed meal decreases from 107.758 μmol/g(d.b.)to 15.959 μmol/g(d.b.),degraded by 85.19%;and the content of crude protein rises 4.37 percentage.更多还原