文献类型：期刊文献

中文题名：灰盖鬼伞菌DSM-886固态发酵提高豆粕饲用价值的研究

英文题名：Study on the Improvement of Feeding Value and Digestibility of Soybean Meals by Solid-state Fermentation of Corpriuns cinereus DSM-886

作者：徐浩[1] 张宁[1] 卫民[1] 杨静[1] 樊洪玉[1] 赵剑[1] 解静聪[1] 蒋剑春[1]

第一作者：徐浩

机构：[1]中国林业科学研究院林产化学工业研究所/江苏省生物质能源与材料重点实验室

年份：2018

卷号：46

期号：35

起止页码：91-93

中文期刊名：安徽农业科学

外文期刊名：Journal of Anhui Agricultural Sciences

基金：中国林业科学研究院中央级公益性科研院所基本科研业务费专项(CAFYBB2017SY034)

语种：中文

中文关键词：灰盖鬼伞菌;食用菌;饲料;发酵;豆粕

外文关键词：Corprinus cinereus;Edible mushroom;Feed;Fermentation;Soybean meals

分类号：S816.6

摘要：[目的]通过灰盖鬼伞菌DSM-886固态发酵提高豆粕的饲用价值。[方法]利用灰盖鬼伞菌菌丝体发酵工艺提高了豆粕的营养价值,并研究了发酵前后豆粕营养成分的变化。豆粕经灰盖鬼伞菌固态发酵96 h后,分析其拮抗因子的变化,并通过对蛋白质的提取与分析,研究了发酵前后蛋白肽分布特性与氨基酸模式的变化。[结果]发酵过程消除了大豆粕中91%的胰蛋白酶抑制因子,组氨酸的总含量提高了217%,同时将豆粕中肽分子量降至20 ku以下。菌丝体发酵后的豆粕具有新的营养特性使之更能适应某些动物特别是幼畜的营养需求,同时发酵过程中产生的漆酶对黄曲霉毒素具有一定的降解作用,可提高饲料的安全性。[结论]作为蕈菌的典型菌株,灰盖鬼伞菌的菌丝体发酵研究可为其他食用菌菌丝体的发酵过程提供参考。
[Objective]To improve the feeding value of soybean meals by solid-state fermentation of Corpriuns cinereus DSM-886.[Method]The nutritional value of soybean meals was improved by using mycelium fermentation technology of C.cinereus.And the nutritional components changes of soybean meals before and after fermentation were studied.After solid-state fermentation of C.cinereus 96h,the antagonistic substance changes were analyzed.Through the extraction and anlysis of protein,the changes of distribution characteristics of protein peptide and amino acid pattern before and after fermentation were studied.[Result]The fermentation process inhibited 91% trypsin inhibitor in soybean meals,total histidine content increased217%,the molecular weight of peptide reduced below 20 ku.The soybean meals after mycelium fermentation had new nutritional characteristics,which was more suitable for the nutritional needs of some animals,especially young animals.And laccases produced in the fermentation process had a certain degradation effect on aflatoxin and could improve the safety of feed.[Conclusion]As a typical species of mushroom,mycelium fermentation research of C.cinereus could provide reference for the mycelium fermentation process of other edible mushrooms.