合成微生物群固态发酵:中国白酒糟转化为功能性蛋白质饲料的有效策略

IF 5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jinmeng Chen , Zhi Wang , Xiaojuan Shen , Ruitao Chen , Yuansong Peng , Yafan Cai , Shan Zeng , Dong Liu , Jianping Yang , Wei Zhuang , Shilei Wang , Jingliang Xu , Hanjie Ying
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引用次数: 0

摘要

作为白酒生产的副产品,中国的酒糟蛋白质含量低,纤维含量高,酒精/乳酸含量高,限制了它们作为动物饲料的使用。本研究利用由念珠菌(蛋白质增强)、绿色木霉(纤维还原)、枯草芽孢杆菌(解毒)和干酪乳杆菌(功能增强)组成的合成微生物组进行固态发酵。结果表明,粗蛋白质含量提高到23.61%,真蛋白质含量提高到20.45%。粗纤维、乙醇、乳酸和乙酸含量分别下降22.31%、77.25%、85.08%和73.89%。氨基酸含量提高23.80%,风味化合物含量提高140.76%。霉菌毒素如黄曲霉毒素B1 (AFB1)和赭曲霉毒素A (OTA)未检出,而呕吐毒素(DON)仍低于欧盟限值。干物质体外消化率提高了98.36%。中试试验表明,粗蛋白质增加1.42倍,真蛋白质增加1.34倍,有助于更有效地利用CDG并降低农业成本。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Solid-state fermentation through synthetic microbiome: An effective strategy for converting Chinese distillers' grains into functional protein feed

Solid-state fermentation through synthetic microbiome: An effective strategy for converting Chinese distillers' grains into functional protein feed
Chinese distillers' grains (CDGs), a byproduct of liquor production, have low protein, high fiber, and elevated alcohol/lactic acid levels, limiting their use as animal feed. This study utilised a synthetic microbiome composed of Candida utilis (protein enhancement), Trichoderma viride (fiber reduction), Bacillus subtilis (detoxification), and Lactobacillus casei (functional enhancement) for solid-state fermentation. The results showed that crude protein content increased to 23.61 %, and true protein content to 20.45 %. Crude fiber, ethanol, lactic acid, and acetic acid contents decreased by 22.31 %, 77.25 %, 85.08 %, and 73.89 %, respectively. Amino acid content increased by 23.80 %, and flavour compounds rose by 140.76 %. Mycotoxins like aflatoxin B1 (AFB1) and ochratoxin A (OTA) were undetectable, while vomitoxin (DON) remained below EU limits. In vitro digestibility of dry matter increased by 98.36 %. Pilot-scale trials showed a 1.42-fold increase in crude protein and a 1.34-fold increase in true protein, contributing to more efficient CDG utilisation and reduced agricultural costs.
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来源期刊
International journal of food microbiology
International journal of food microbiology 工程技术-食品科技
CiteScore
10.40
自引率
5.60%
发文量
322
审稿时长
65 days
期刊介绍: The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.
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