微生物发酵对菜籽饼粕营养特性改良的研究进展Research progress on the improvement of nutritional properties of rapeseed cake and meal by microbial fermentation

Abstract

菜籽饼粕营养丰富，但含抗营养因子。为降低菜籽饼粕中抗营养因子，提高菜籽饼粕的利用率，促进其规模化开发利用，介绍了菜籽饼粕中的营养物质、抗营养因子含量，并从单菌发酵、混菌发酵、菌酶协同发酵等发酵菌株，以及液态发酵和固态发酵、一步发酵和分步发酵等发酵工艺方面综述了菜籽饼粕抗营养因子降解的研究进展，探讨了发酵前后菜籽饼粕营养特性的变化，展望了未来菜籽饼粕微生物发酵技术的研究方向。微生物发酵技术可显著降低菜籽饼粕中的抗营养因子，提高其饲用价值，具有广阔的发展空间。今后应从加强宣传推广、选育性能优越的菌株、优化发酵工艺等方面出发促进菜籽饼粕微生物发酵技术的发展。Rapeseed cake and meal is rich in nutrients, but contains anti-nutritional factors. In order to reduce the content of anti-nutritional factors in rapeseed cake and meal, improve the utilization rate of rapeseed cake and meal, and promote its large-scale development and utilization, the nutrient and anti-nutritional factors in rapeseed cake and meal were introduced, and the research progress on the degradation of anti-nutritional factors in rapeseed cake and meal from the perspectives of single strain fermentation, mixed strain fermentation, strain and enzyme synergistic fermentation, as well as liquid and solid state fermentation, one-step and step-by-step fermentation processes were reviewed. The changes in the nutritional properties of rapeseed cake and meal before and after fermentation were discussed, and the future research direction of the microbial fermentation technology of rapeseed cake and meal was anticipated. Microbial fermentation technology could significantly reduce the anti-nutritional factors in rapeseed cake and meal and improve its feeding value, which had a broad development space. In the future, the development of microbial fermentation technology for rapeseed cake and meal should be promoted by strengthening publicity and promotion, selecting and breeding strains with superior performance, and optimizing the fermentation process.

Keywords

• 菜籽饼粕；微生物发酵；抗营养因子；降解；营养特性改良
• rapeseed cake and meal; microbial fermentation; anti-nutritional factor; degradation; improvement of nutritional property