【作者】 陈萱；

【导师】 阎淳泰； 梁运祥；

【作者基本信息】 华中农业大学 ， 微生物学， 2005， 硕士

【摘要】 为了改善固体混菌发酵法去除豆粕中多种抗营养因子,且在发酵过程中蛋白质被微生物所产酶分解生成小肽和游离氨基酸的效果,本研究利用作者所在的研究室筛选并证明具有发酵功能的X、Y、Z等3种菌作为发酵菌体,将混菌固体发酵豆粕工艺进行了部分改进,即在一系列发酵实验的基础上,将原有的一步法发酵工艺改进为二步法发酵工艺。利用改进后的二步法发酵工艺发酵豆粕后,经凝胶电泳法检测结果表明,该发酵工艺降解豆粕中大分子蛋白质的效果比原有的一步法更好,新的二步法工艺使豆粕的发酵效果获得了改善。 为了深入探讨和拓展发酵豆粕的功能,将经过微生物混菌发酵后的豆粕与未经过发酵的豆粕依不同比例混合,按30.0%的比例添加在某种市售鲫饲料中,连续投喂异育银鲫(Carassius auratus gibelio)30 d后,通过测定供试鱼的增重量、血清中溶菌酶活性、谷丙转氨酶活性(SGPT)、血清总蛋白含量和白细胞吞噬活性,比较不同添加量的发酵豆粕对异育银鲫非特异性免疫功能影响。结果表明,随着饲料中发酵豆粕添加量的上升,供试异育银鲫不仅增重量有所提高,各项非特异性免疫指标也有所改善,SGPT的活性出现下降趋势。说明与未经过发酵的豆粕相比,发酵豆粕不仅具有一定的促进生长作用,还具有增强鱼体的非特异性免疫功能和改善鱼体肝功能的作用。 为了获得微量元素大豆复合肽螫合物,探讨了在用豆粕混菌发酵的过程中添加适量无机盐溶液和将发酵后的豆粕与适量无机盐溶液混合加热的方法对螫合效果的影响。对产物螯合率的检测结果表明,在发酵豆粕的过程中添加无机盐或向经过发酵处理的豆粕中添加无机盐共热的方法,都能使发酵豆粕中富含微量元素螯合物。利用在发酵豆粕的过程中添加适量无机盐溶液的方法,利用生成的小肽和氨基酸作为螯合剂制备微量元素复合肽螯合物,还可以达到节约能源和生产成本的目的。更多还原

【Abstract】 In order to remove the anti-nutrition-factors (ANFs) in the soybean meal, several trials were conducted to choose proper zymogen and improve the ferment process. Three different zymogen named X, Y and Z were selected and proved effective. It was also confirmed that "two-step ferment process" was better than " one-step ferment process" in removing ANFs and decomposing protein into peptide and amino acids.In order to investigate different effect of the fermented soybean meal (FSM) and soybean meal (SM) on fish nutrition and health, FSM and SM were mixed at different ratios and added to commercial fish feed at 30% inclusion level. The feeds were fed to ailogynogenetic crucian carp (Carassius auratus gibelio ) for 30 days continually. In the end of feeding trial, weight gain (WG), lysozyme activity and phagocytic activity of leucocytes, total protein in serum and the SGPT in serum of different group fish were measured and compared. With the increase in FSM content in feed, the WG and nonspecific immune index of fish were improved, but activities of SGPT were decreased. The results showed that FSM in the feed can enhance the fish growth, nonspecific function and liver function.Two methods for producing soy peptide chelate microelement were studied. One method is to add optimal quantity inorganic salt solution during ferment process. The other is to mix optimal quantity inorganic salt solution and final FSM product and heat the mixture for optimal period. The chelate ratio of final products showed that both methods were useful to produce high content chelate microelement in FSM. So producing microelement complex, whose carrier is soy peptide or amino acids, can increase FSM’s market value.更多还原