以米曲霉和植物乳杆菌WZ011为发酵菌种,研究了5种不同的固态发酵豆粕生产工艺及其营养品质.以灰分、粗蛋白量、可溶性蛋白量、游离总氨基酸量、氨基酸含量分布、酸溶性蛋白量、小肽含量、还原糖量、氮溶指数、蛋白分子量、脲酶含量、胰蛋白酶抑制因子含量以及体外消化率为指标,对发酵豆粕营养品质进行了比较和分析.结果表明,米曲霉单菌发酵后,高温水解处理对豆粕营养品质的提高有效,但在米曲霉和植物乳杆菌WZ011的双菌串联发酵过程中增加高温水解处理反而不利.在米曲霉有氧发酵后直接接种植物乳杆菌WZ011进行厌氧发酵条件下所得的豆粕营养品质最优,其中的胰蛋白酶抑制因子含量比原豆粕减少了91.8％,并含有小肽8.01％、乳酸4.95％、γ-氨基丁酸0.317 mg/g以及植物乳杆菌活菌数1.93×1010CFU/g.优化的豆粕发酵工艺操作简单且无污染,其产品富含营养.该工艺在饲料加工行业和养殖业具有应用意义.%Under the condition of using strains of Aspergillus oryzae and Lactobacillus plantarum WZ011,we investigated five different solid state fermentation processes used in soybean meal production and further compared the nutritional quality of respective soybean meal.Based on the indexes of ash content,crude protein content,soluble protein content,free total amino acid content,free amino acid distribution,acid soluble protein content,small peptides content,reducing sugar content,nitrogen solubility,the protein molecular weight,urease content,trypsin inhibitors content and in vitro digestion rate,soybean meal nutritional quality was compared and analyzed.The results demonstrated that soybean meal nutritional quality could be improved effectively with treatment by high temperature hydrolysis after fermentation by single Aspergillus oryzae.However,the effect of high temperature hydrolysis treatment was adverse in a process in series by Aspergillus oryzae fermentation and L.plantarum WZ011 fermentation.The fermented soybean meal was optimal in nutritional indexes when it was inoculated anaerobically by L.plantarum WZ011 after aerobic fermentation by Aspergillus oryzae.Its trypsin inhibitor content was reduced by 91.8％,compared with raw soybean meal.It also contained 8.01％ small peptides,4.95％ lactic acid,0.317 mg/g γ-aminobutyric acid and 1.93 × 1010 CFU/g L.plantarum viable count.The optimal soybean meal fermentation process was simple and pollution-free in operation.Its product was also rich in nutrition.This fermentation technology could be applied in feed processing industry and farming.
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