浙江农业科学

浙江农业科学 ›› 2025, Vol. 66 ›› Issue (9): 2248-2252.DOI: 10.16178/j.issn.0528-9017.20250250

• 食品技术 • 上一篇    下一篇

黄酒糟发酵菌株筛选及效果评价

姚晓红1(), 胡家璧2, 游菲1, 孙宏1, 周航海1, 王新1, 吴逸飞1, 徐欢根2,*(), 汤江武1,*()   

  1. 1.浙江省农业科学院 环境资源与土壤肥料研究所,浙江 杭州 310021
    2.浙江科盛饲料股份有限公司,浙江 绍兴 312000
  • 收稿日期:2025-03-31 出版日期:2025-09-11 发布日期:2025-10-14
  • 通讯作者: 汤江武(1971—),男,浙江武义人,研究员,硕士,研究方向为农业废弃物资源化处理技术方面的研究,E-mail: tangjiangwu@sina.com;徐欢根(1967—),男,浙江绍兴人,高级畜牧师,本科,研究方向为动物营养和饲料加工,E-mail: 609207665@qq.com。
  • 作者简介:姚晓红(1972—),女,山西阳泉人,副研究员,硕士,研究方向为农业废弃物资源化利用,E-mail: yun6967@163.com。
  • 基金资助:
    绍兴院地合作项目“绍兴黄酒糟原料品质提升及豆粕替代配套示范”

Screening and evaluation of fermentation strains for Huangjiu lees

YAO Xiaohong1(), HU Jiabi2, YOU Fei1, SUN Hong1, ZHOU Hanghai1, WANG Xin1, WU Yifei1, XU Huangen2,*(), TANG Jiangwu1,*()   

  1. 1. Institute of Environment, Resource, Soil and Fertilizer, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, Zhejiang
    2. Zhejiang Kesheng Feed Co., Ltd., Shaoxing 312000, Zhejiang
  • Received:2025-03-31 Online:2025-09-11 Published:2025-10-14

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摘要：

在当前豆粕减量替代的背景下,开发新型蛋白质饲料资源已成为畜牧业可持续发展的重要课题。黄酒糟作为一种富含蛋白质的酿酒副产物,通过微生物发酵技术可转化为优质饲料原料。本研究从黄酒糟中分别筛选了纤维素降解能力好、蛋白酶活性高及产酸功能强的优良菌株B29、Yzz和L1,经鉴定分别为短小芽孢杆菌(Bacillus pumilus)、酿酒酵母(Saccharomyces cerevisiae)和屎肠球菌(Enterococcus faecium)。通过复合菌发酵,进一步探究了混菌协同发酵对黄酒糟饲料营养价值的改善效果。结果表明,菌剂组合B29+Yzz+L1明显提高黄酒糟饲料的营养价值:水分、乳酸、粗蛋白和酸溶蛋白含量分别增加了4.00百分点、51.11%、8.27%和38.52%,pH值降低了5.08%,活菌数达到9.3×108 CFU·g-1。试验结果可为黄酒糟资源化利用提供新途径,并对缓解蛋白饲料资源短缺、推动畜牧业绿色发展具有重要意义。

关键词: 豆粕减量, 蛋白质饲料, 黄酒醩, 混菌协同发酵

Abstract:

Under the current context of soybean meal reduction and substitution, the development of novel protein feed resources has become a crucial task for sustainable development in animal husbandry. As a protein-rich brewing byproduct, Huangjiu lees can be converted into high-quality feed raw materials through microbial fermentation technology. This study successfully screened superior strains (B29, Yzz, and L1) with good cellulose degradation ability, high protease activity, and strong acid production function from Huangjiu lees, identified as Bacillus pumilus, Saccharomyces cerevisiae, and Enterococcus faecium respectively. By employing mixed microbial fermentation, we further investigated the improvement effects of mixed microbial synergistic fermentation on the nutritional value of Huangjiu lees feed. The results revealed that the microbial combination B29+Yzz+L1 significantly enhanced nutritional value of Huangjiu lees feed, moisture content, lactic acid content, crude protein content, and acid-soluble protein content increased by 4.00 percentage points, 51.11%, 8.27%, and 38.52% respectively, while pH value decreased by 5.08%, viable bacterial count reached 9.3×108 CFU·g-1 after fermentation. These findings provide a novel approach for resource utilization of Huangjiu lees, providing significant implications for alleviating protein feed shortages and promoting green development in animal husbandry.

Key words: soybean meal reduction, protein feed, Huangjiu lees, mixed microbial synergistic fermentation

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