米曲霉固态发酵青稞酒糟的研究

Research of solid state fermentation of Aspergillus oryzae in distillers of highland barley

中文关键词: 青稞酒糟  米曲霉  酶活  粗纤维

英文关键词: distilers of highland barley  Aspergillus oryzae  enzyme activity  crude fiber

中文摘要:

      [目的]试验用米曲霉对青稞酒糟进行固态发酵，以提高青稞酒糟的营养价值。[方法]通过正交实验对固态发酵培养基进行优化，并对米曲霉固体发酵青稞酒糟时酶活和营养成分的变化进行研究。[结果]结果表明青稞酒糟的最优培养基组合为玉米粉5%、麸皮2.5%、豆粕5%和无机盐4%，其中无机盐对青稞酒糟纤维素降解的影响最大。米曲霉固体发酵青稞酒糟时，羧甲基纤维素酶活在1~6 d逐渐增加，在第7天大幅降低；蛋白酶酶活在7 d内明显上升；青稞酒糟中的可溶性糖含量、中性洗涤纤维、酸性洗涤纤维、纤维素和半纤维素的含量均呈下降的趋势；氨基酸和蛋白含量上升。[结论]试验表明米曲霉固态发酵青稞酒糟可使其营养价值提升，粗蛋白含量上升，纤维素含量降低。

英文摘要:

      [Objective] The improvement of nutritional value of distilers of highland barley was studied when it was fermented with Aspergillus oryzae in solid state. [Method] The solid-state fermentation medium was optimized by orthogonal experiment and the changes of enzyme activity and nutrient components during solid fermentation of highland barley distiller’s grains by Aspergillus oryzae were studied. [Result] The results showed that the optimal medium of distillers of highland barley fermentation was corn flour 5%, bran 2.5%, soybean meal 5% and inorganic salt 4%, which the inorganic salt had more impact on fiber degradation of the distillers of highland barley. During the solid-fermentation, the carboxymethyl cellulase activity gradually was increased from 1 to 6 days and decreased significantly on the 7th day, which the protease enzyme activity was increased significantly within 7 days. The contents of soluble sugar, neutral detergent fiber, acid detergent fiber, cellulose and hemicellulose were decreased, while the amino acid and total protein content was increased. [Conclusion] The experiment showed that the nutritional value of highland barley distiller''s grains was improved in solid-state fermentation by Aspergillus oryzae，with protein increasing and fiber decreasing.