布氏乳杆菌、黑曲霉、热带假丝酵母、枯草芽孢杆菌与植物乳杆菌3菌组合对木薯渣发酵品质的影响

摘要

本试验旨在研究布氏乳杆菌(LAB)、黑曲霉(AN)、热带假丝酵母(CT)、枯草芽孢杆菌(BS)与植物乳杆菌(LAP)3菌组合对木薯渣发酵品质的影响。以木薯渣为发酵原料,取 LAB、AN、CT、BS与 LAP中3种菌液以1∶1∶1体积比组合,共设5个不同组合：组合1：LAB+AN+LAP；组合2：LAB+CT+LAP；组合3：LAB+BS+LAP；组合4：AN+CT+LAP；组合5：CT+BS+LAP；空白组不添加任何添加剂,对照组Ⅰ添加1%尿素；对照组Ⅱ添加1%尿素+0.6%红糖,试验组Ⅰ为对照组Ⅰ+不同菌种组合(1~5),试验组Ⅱ为对照组Ⅱ+不同菌种组合(1~5)。各组均用生理盐水调制含水量为65%左右,于聚乙烯薄膜袋中真空发酵10 d。结果显示：①各试验组的p H 均显著低于空白组和对照组(P<0.05),试验Ⅱ1组(即 LAB+AN+LAP+尿素+红糖)能提高木薯渣的乙酸含量,降解木薯渣中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)效果最好,其 NDF和 ADF含量均为最低,显著低于空白组和对照组(P<0.05)；②试验Ⅱ5组(即CT+BS+LAP+尿素+红糖)提高木薯渣粗蛋白质(CP)含量效果最好,其CP含量最高,显著高于空白组和对照组(P<0.05)；③添加相应的菌种+尿素+红糖发酵木薯渣有利于产生丙酸；④在木薯渣发酵过程中添加尿素+红糖比只添加尿素对木薯渣营养成分改善效果好；⑤在发酵培养基中添加尿素,能显著提高木薯渣CP含量；以乙酸和丁酸含量评价木薯渣品质,发现各组发酵木薯渣品质均达到1级水平。综上所述,LAB+AN+LAP+尿素+红糖或CT+BS+LAP+尿素+红糖固态发酵木薯渣后,均可有效改善木薯渣品质。%The experiment was carried out to investigate effects of three strains combinations of Lactobasillus buchneri (LAB),Aspergillus niger (AN),Candida tropicalis (CT),Bacillus sub-tilis (BS)and Lactobacillus plantarum (LAP)on fermentation quality of cassava residue.In this study,cassava residue were used as fermentative raw material,three strains were combined by 1∶1∶1 chosen from LAB,AN,CT,BS and LAP,getting five different combination.Combination 1:LAB+AN+LAP;Combination 2:LAB+CT+LAP;Combination 3:LAB+BS+LAP;Combina-tion 4:AN+CT+LAP;Combination 5:CT+BS+LAP;1% urea or 1% urea+0.6% brown sugar was added to each combination;Blank group was without any additives;1% urea was added to control group Ⅰ and 1% urea+0.6% brown sugar were added to control groupⅡ.Experimental group Ⅰ was consisted of control group Ⅰ+different combination (1-5 )while experimental group Ⅱ was consisted of control group Ⅱ+different combination (1-5 ).Water content in each group was about 6 5% by modulating with normal saline,each group was fermented in the vacuum of polyethylene film bag for 10 days.The results showed as follows:①pH of each experimental group was significantly lower than that of blank group and control group (P<0.05),experimen-tal group Ⅱ1 (LAB+AN+LAP+urea+brown sugar)could improve acetic acid content of cassa-va residue and reduce the NDF and ADF contents,and which were the lowest and were signifi-cantly lower than that of blank group and the control groups (P<0.05);②Experimental groupⅡ5 (CT+BS+LAP+urea+brown sugar)could improve the crude protein content in the cassava residue which was significantly higher than that of blank group and the control groups (P<0.05);③It was favorable to propionic acid production by adding the corresponding strains+urea+brown sugar to the cassava residue fermentation;④Urea and brown sugar were added into cas-sava residue for improving the nutrition composition during the fermentation process was better than that only urea was added;⑤When the urea was added into the fermentation medium,the crude protein content in cassava residue was significantly increased,when cassava residue fermen-ted quality was evaluate by butyric acid and acetic acid contents,all the groups got to the top of grade.In conclusion,solid-state fermentation using LAB+AN+LAP+urea+brown sugar or CT+BS+LAP+urea+brown sugar could offer an effective alternative to improve the fermentation quality of cassava residue.