摘要
Objective: This current study was subjected to investigate the influence of two-stage fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products. Materials and methods: Two-stage fermentation with Ch. crassa (inoculated in advance; single-step fermentation) and B. subtilis (inoculated later; two-step fermentation) was conducted on agro-industrial by-products, i.e., banana peel meals, cassava pulp, and rice bran. The pH measurement, microbial enumeration, proximate, and antioxidant analyses were conducted following 4- and 2-days aerobic incubation with Ch. crassa and B. subtilis, respectively. Results: The pH of banana peels and cassava pulp increased with Ch. crassa-fermentation, but then decreased following B. subtilis-fermentation. Chrysonilia crassa-fermentation did not change, but B. subtilis-fermentation decreased pH of rice bran. The number of lactic acid bacteria was higher in two-stage than in single-stage fermented by-products. Crude protein and fat were higher in fermented than in unfermented banana peels. Crude protein was higher in single- and two-stage fermented, while fat higher in single-stage fermented than in unfermented cassava pulp. Crude fat and ash contents increased with fermentation in rice bran. Single-stage fermentation increased some of amino acids contents in banana peels and cassava pulp. The concentration of polyphenols, tannins, and antioxidant potential of banana peels reduced with fermentation. Total polyphenols and tannins were higher, whereas antioxidant activity was lower in fermented than in unfermented cassava pulp. Total polyphenols, tannins, and antioxidant activity were lower in two-stage than in single-stage fermented and unfermented rice bran. Conclusion: Single-stage fermentation with Ch. crassa improved nutritional characteristics of agro-industrial by-products.
摘要译文
目的：本前研究探讨了Chrysonilia Crassa和枯草芽孢杆菌对农业工业副产品营养价值和抗氧化特性的影响。材料与方法：用CH的两阶段发酵。 Crassa（预先接种;单步发酵）和B.枯草芽孢杆菌（稍后接种;两步发酵）是在农业工业副产品中进行的，即香蕉皮饭，木薯果肉和米糠。用CH的4-次和2天的有氧孵育后进行pH测量，微生物枚举，近似和抗氧化分析。鲫鱼和B.枯草芽孢杆菌。结果：香蕉皮和木薯纸浆的pH随着CH增加。 Crassa-发酵，但随后降低了枯草芽孢杆菌 - 发酵后。 Chrysonilia Crassa发酵没有改变，但B.枯草芽孢杆菌 - 发酵降低了米糠的pH值。乳酸菌的数量在两阶段比单阶段发酵副产物更高。发酵的粗蛋白和脂肪比未灭活的香蕉皮更高。单级和两性发酵的粗蛋白质较高，而单级发酵的脂肪含量高于未发酵的木薯纸浆。粗脂肪和灰分含量随着米糠的发酵而增加。单级发酵增加了香蕉皮和木薯果肉中的一些氨基酸含量。香蕉果皮的多酚，单宁和抗氧化剂潜力的浓度减少了发酵。总多酚和单宁较高，而抗氧化活性在发酵中较低，而不是未发酵的木薯纸浆。两阶段的总多酚，单宁和抗氧化活性比单阶段发酵和未发酵的米糠较低。结论：用CH的单级发酵。 Crassa改善了农业工业副产品的营养特征。
Sugiharto Sugiharto; Isroli Isroli; Turrini Yudiarti; Endang Widiastuti; Hanny Indrat Wahyuni; Tri Agus Sartono;. Effect of two-step fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products as poultry feed ingredients[J]. Journal of Advanced Veterinary and Animal Research, 2018,5(4)