棉酚降解菌的筛选鉴定及对棉籽粕脱酚效果的研究OA
Screening and identification of gossypol-degrading bacteria and the dephenolization effect on cottonseed meal
本试验从棉花种植地土壤中筛选出1株高效棉酚降解菌株,经鉴定为斯氏芽孢杆菌(Bacillus spizizenii).通过单因素和正交试验,系统研究发酵温度、发酵时间、含水量及接种量对棉酚降解率的影响.结果表明:以斯氏芽孢杆菌为出发菌株,当发酵温度 39℃,发酵时间 48 h,含水量 80%,接种量 0.9%时,棉籽粕中棉酚含量较发酵前降低 90.25%(P<0.05),发酵后棉籽粕中单宁含量较发酵前降低 36.46%(P<0.05),粗蛋白质含量较发酵前提高 20.28%(P<0.05).经斯氏芽孢杆菌发酵后,棉籽粕中抗营养因子含量显著下降,营养价值显著上升,提高了棉籽粕的饲用价值.
In this experiment,a highly efficient gossypol-degrading strain was screened from the soil of cotton planting area,and was identified as Bacillus spizizenii by molecular biology.The effects of fermentation temperature,time,water content and inoculation amount on the degradation rate of gossypol were systematically studied by single factor and orthogonal experiments.The results showed that when the fermentation temperature was 39℃,the fermentation time was 48 h,the water content was 80%,the inoculation amount was 0.9%,and the gossypol content in cottonseed meal was 90.25%lower than that of raw material,the tannin content in cottonseed meal decreased by 36.46%compared with that before fermentation(P<0.05),and the crude protein content increased by 20.28%(P<0.05).After fermentation,the content of anti-nutritional factors in cottonseed meal decreased significantly,and the nutritional value increased significantly,which improved the feed value of cottonseed meal.
宋丽丽;霍姗浩;赵文悦;杨旭;张骁;魏涛
郑州轻工业大学食品与生物工程学院,河南 郑州 450000郑州轻工业大学食品与生物工程学院,河南 郑州 450000郑州轻工业大学食品与生物工程学院,河南 郑州 450000郑州轻工业大学食品与生物工程学院,河南 郑州 450000郑州轻工业大学食品与生物工程学院,河南 郑州 450000郑州轻工业大学食品与生物工程学院,河南 郑州 450000
农业科技
棉酚棉籽粕固态发酵粗蛋白质
gossypolcottonseed mealsolid-state fermentationcrude protein
《中国饲料》 2026 (9)
15-21,29,8
河南省重点研发专项(231111111700)河南省科技攻关(262102110142)
评论