Optimization of Preparation Process of Protein Feed by Solid Fermentation of Wild <i>Broussonetia papyrifera</i> Leaves with Different Treatment Methods

WU Pengtao; LI Hangqing; LI Chen; LI Peng; WANG Zhenzhen; ZHANG Tingzhou; GE Qing; MAO Jianwei

doi:10.13386/j.issn1002-0306.2020110039

Volume 42 Issue 18

Sep. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(18): 148-156. > DOI: 10.13386/j.issn1002-0306.2020110039

WU Pengtao, LI Hangqing, LI Chen, et al. Optimization of Preparation Process of Protein Feed by Solid Fermentation of Wild Broussonetia papyrifera Leaves with Different Treatment Methods[J]. Science and Technology of Food Industry, 2021, 42(18): 148−156. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110039.

Citation:

PDF (1444 KB)

Optimization of Preparation Process of Protein Feed by Solid Fermentation of Wild Broussonetia papyrifera Leaves with Different Treatment Methods

WU Pengtao^1,,
LI Hangqing¹,
LI Chen¹,
LI Peng¹,
WANG Zhenzhen¹,
ZHANG Tingzhou²,
GE Qing^{1, 2, ,},
MAO Jianwei^{1, 3, ,}

1.
Zhejiang Agricultural Biological Resources Biochemical Manufacturing Collaborative Center, Zhejiang Key Laboratory of Agricultural Product Chemistry and Biological Processing Technology, School of Biology and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
2.
Zhejiang Kefeng Biology Science and Technology Co., Ltd., Jiaxing 314000, China
3.
Zhejiang Institute of Technology, Shaoxing 312000, China

More Information

Received Date: November 04, 2020
Available Online: July 13, 2021

Graphical Abstract

Abstract

Abstract

To reduce tannin content in Broussonetia papyrifera leaves, steam explosion and ball milling were used to pretreat Broussonetia papyrifera leaves, and response surface methodology was used to determine the best technology for preparing protein feed by solid fermentation of Broussonetia papyrifera leaves with complex bacteria of Bacillus subtilis, lactic acid bacteria and Saccharomyces cerevisiae. Results showed that, the optimum process conditions were as follows: Steam explosion pressure 1.4 MPa, maintaining pressure time 90 s. The ball milling time was 20 min. The fermentation time was 4 d, water content was 60.07%, fermentation temperature was 32.50 ℃, and the ratio of Saccharomyces cerevisiae:lactic acid bacteria:Bacillus subtilis was 1:1:1. The tannin content of Broussonetia papyrifera leaves after fermentation, steam explosion fermentation and ball milling decreased by 36.2%, 39.5% and 60.5% respectively. The crude protein content increased by 23.59%, 10.28% and 7.84% respectively. Crude ash content increased by 16.7%, 31.80% and 24.23% respectively. The crude fiber content decreased by 15.33%, 12.32% and 7.85% respectively. The calcium content of Broussonetia papyrifera leaves was 2.70%, which had no obvious change after fermentation. But the calcium content increased by 23.33% and 22.22% respectively after steam explosion and ball milling (P<0.05) by fermentation. Pretreatment and fermentation had little effect on phosphorus and crude fat content, with phosphorus content being 0.3% and crude fat content being 2.4%. The enzyme activities of raw material fermentation, steam explosion fermentation and ball milling fermentation were as high as 41.43, 44.77 and 65.10 U. The tannin reduction effect of ball milling fermentation is far superior to steam explosion fermentation and raw material fermentation, and the protein increase effect of raw material fermentation is the best.

FullText(HTML)

References (25)

References

[1]	李兰海, 王自蕊, 游金明, 等. 构树叶在畜禽生产中的研究进展[J]. 饲料工业,2018,39(1):24−26. [Li L H, Wang Z R, You J M. Research advances on the application of Broussonetia papyrifera leaves for livestock and poultry[J]. Feed Industry,2018,39(1):24−26.
[2]	Mei C J, Wang Q C, Gui J C, et al. Molecular identification of ‘Candidatus phytoplasma asteris’ related strain (16SrI-B) associated with Broussonetia papyrifera in Nanjing, China[J]. European Journal of Plant Pathology,2016,145(1):203−207. doi: 10.1007/s10658-015-0808-3
[3]	李艳芝. 构树叶对蛋鸡生产性能、蛋品质、血液生化指标及免疫功能的影响[D]. 保定: 河北农业大学, 2011. Li Y Z. Effect of leaves of Broussonetia on production performance, egg quality, serum biochemical parameters and immunity of laying hens[D]. Baoding: Hebei Agriculture University, 2011.
[4]	Huang Q Q, Liu X L, Zhao G Q, et al. Potential and challenges of tannins as an alternative to in-feed antibiotics for farm animal production[J]. Animal Nutrition,2018,4(2):137−150. doi: 10.1016/j.aninu.2017.09.004
[5]	Espinosa-Gómez F C, Serio-Silva J C, Santiago-García J D, et al. Salivary tannin-binding proteins are a pervasive strategy used by the folivorous/frugivorous black howler monkey[J]. American Journal of Primatology,2018:e22737.
[6]	Frazier R A, Deaville E R, Creen R J, et al. Interacyions of tea tannins and condensed tannins with proteins[J]. Journal of Phannaceutical and Biomedical Analysis,2010,51:490−495. doi: 10.1016/j.jpba.2009.05.035
[7]	李海庆, 吴跃明. 饲料中单宁对动物的影响[J]. 饲料研究,2006,17:26−29. [Li H Q, Wu Y M. Effect of tannin in feed on animals[J]. Feed Research,2006,17:26−29. doi: 10.3969/j.issn.1002-2813.2006.02.009
[8]	Teixeira L, Pinto C F D, Kessler A D M, et al. Effect of partial substitution of rice with sorghum and inclusion of hydrolyzable tannins on digestibility and postprandial glycemia in adult dogs[J]. Plos One,2019,14(5):1−14.
[9]	Omnes M, Goasduff J R, Delliou H L, et al. Effects of dietary tannin on growth, feed utilization and digestibility, and carcass composition in juvenile European seabass (Dicentrarchus labrax L.)[J]. Aquaculture Reports,2017,6:21−27. doi: 10.1016/j.aqrep.2017.01.004
[10]	Shang Y F, Cao H, Ma Y L, et al. Effect of lactic acid bacteria fermentation on tannins removal in Xuan Mugua fruits[J]. Food Chemistry,2019,274:118−122. doi: 10.1016/j.foodchem.2018.08.120
[11]	蔡淑娟. 产单宁酶酵母菌株的筛选[D]. 淄博: 齐鲁工业大学, 2012. Cai S J. A thesis submitted for the application of the master’s degree of engineering[D]. Zibo: Qilu University of Technology, 2012.
[12]	赵亮. 发酵改性降低秸秆成型能耗及提高成型耐水性机理研究[D]. 北京: 华北电力大学, 2016. Zhao L. Research on the mechanism of decreasing the energy consumption and improving the water resistance of straw briquetting by anaerobic fermentation pretreatment[D]. Beijing: North China Electric Power University, 2016.
[13]	杨华, 李建仓, 赵富善, 等. 秸秆汽爆饲料化利用自动化生产线研制[J]. 农业开发与装备,2020(7):141−145. [Yang H, Li J C, Zhao F S, et al. Development of automatic production line for straw steam explosion feed utilization[J]. Agricultural Development and Equipment,2020(7):141−145. doi: 10.3969/j.issn.1673-9205.2020.07.105
[14]	王全杰, 任方萍, 高龙. 植物单宁的含量测定方法[J]. 西部皮革,2010,32(23):26−31. [Wang Q J, Ren F P, Gao L. Testing methods of the vegetable tannin content[J]. West Leather,2010,32(23):26−31. doi: 10.3969/j.issn.1671-1602.2010.23.009
[15]	李淑颖. 单宁降解菌筛选及其降解木本饲料中单宁的研究[D]. 长春: 吉林农业大学, 2017. Li S Y. Screening and isolation of tannic acid degrading microorganisms and the study about the reduction of tannic acid in Woody forage[D]. Changchun: Jilin Agricultura University, 2017.
[16]	张雷. 基于蒸汽爆破技术生产无抗化豆粕饲料的研究[D]. 郑州: 河南农业大学, 2017. Zhang L. Study on manufacturing technique of antinutritional factors-free soybean meal feed based on steam explosion[D]. Zhengzhou: Henan Agricultural University, 2017.
[17]	林益明, 黄舒静, 黄玉杰, 等. 不同温度处理对两种木麻黄单宁提取的影响[J]. 厦门大学学报(自然科学版),2007(4):583−586. [Lin Y M, Huang S J, Huang Y J, et al. Effect of different temperature on estimates effect of different temperature on estimates[J]. Journal of Xiamen University (Natural Science),2007(4):583−586.
[18]	Al-Ashen S, Duvnjak Z. Phytase production and decrease of phytic acid content in canola meal by Aspergillus in solid-state fermentation[J]. Word Journal of Microbiology and Biotechnology,1995,11:228−231. doi: 10.1007/BF00704655
[19]	Naushad M E, John R T. Sorghum kafirin interaction with various phenolic compounds[J]. Journal of the Science of Food and Agriculture,2010,83:402−407.
[20]	王晓东, 麦康森, 张彦娇, 等. 双低菜粕中植酸和单宁的黑曲霉发酵降解及条件优化[J]. 中国海洋大学学报(自然科学版),2013,43(2):15−22. [Wang S D, Mai K S, Zhang Y J, et al. Degradation of tannins and phytic acid in double-low rapeseed meal by Aspergillusniger in solid fermentation and optimization of fermenting condition[J]. Periodical of Ocean University of China (Natural Science),2013,43(2):15−22.
[21]	周梦佳, 李涛, 曾燕, 等. 含水率对发酵饲料品质的影响[J]. 中国饲料,2013(7):12−14. [Zhou M J, Li T, Zeng Y, et al. Effects of moisture content on fermentation feed quality[J]. China Feed,2013(7):12−14.
[22]	李海新. 发酵构树叶对生长猪营养物质消化率、肥育性能、屠宰性能及肉质的影响[D]. 湛江: 广东海洋大学, 2010. Li H X. Influence of ferment Broussonetia papyrifera leaf on nutrients, growing performance, carcass characteristics and meat quality[D]. Shenjiang: Guangdong Ocean University, 2010.
[23]	管维, 兰时乐, 詹逸舒, 等. 复合微生物固态发酵菜籽饼粕对抗营养因子去除条件的研究[J]. 安徽农业科学,2020,48(2):189−191, 196. [Guan W, Lan S L, Zhan Y S, ey al. Study on the removal conditions of anti-nutrients study on the removal conditions of anti-nutrients[J]. Journal of Anhui Agricultural Sciences,2020,48(2):189−191, 196. doi: 10.3969/j.issn.0517-6611.2020.02.055
[24]	叶添梅, 李霞, 李飞鸣, 等. 桑叶粉饲料生物发酵工艺试验[J]. 四川蚕业,2020,48(2):33−36. [Ye T M, Li X, Li F M, et al. Experimental study on biological fermentation technology of mulberry leaf powder feed[J]. Sichuan Sericulture,2020,48(2):33−36.
[25]	Jazi V, Boldaji F, Dastar B, et al. Effects of fermented cottonseed meal on the growth performance, gastrointestinal microflora population and small intestinal morphology in broiler chickens[J]. British Poultry Science,2017,58(4):402−408. doi: 10.1080/00071668.2017.1315051

[1]	LI Yi, TONG Xiuzi, XU Weicheng, GUO Sitong, CHEN Yuru, GUO Yuxing, KONG Xiaoxue, LUO Haibo. Isolation, Identification and Enzyme Activity Analysis of Dominant Fermentation Strains from Traditional Pickled and Dried Mustard in Ningbo[J]. Science and Technology of Food Industry, 2023, 44(3): 154-162. DOI: 10.13386/j.issn1002-0306.2022050257
[2]	Mingliang ZHENG, Hunlong ZHENG, Chun MENG, Hang WANG. Study on the Test of Sodium Alginate Lyase Activity[J]. Science and Technology of Food Industry, 2021, 42(7): 246-251. DOI: 10.13386/j.issn1002-0306.2020050180
[3]	XIN Yan-hua, XU Lan, SU Jing, MENG Yue. Effect of drying methods on the quality and antioxidase enzyme activities of Flammulina velutiper[J]. Science and Technology of Food Industry, 2017, (15): 59-62. DOI: 10.13386/j.issn1002-0306.2017.15.013
[4]	LI Ya-mei, FANG Shuo, XIAO Jun-song, CAO Yan-ping. Effect of proancyanidins on intestinal enzyme activity in nutritional obese rats[J]. Science and Technology of Food Industry, 2016, (10): 364-367. DOI: 10.13386/j.issn1002-0306.2016.10.067
[5]	LU Yang, QIAN He, ZHANG Wei-guo. Optimization of bacillus natto liquid fermentation for low purine and high enzyme activity[J]. Science and Technology of Food Industry, 2014, (18): 221-224. DOI: 10.13386/j.issn1002-0306.2014.18.039
[6]	ZHANG Hua, DONG Yue-qiang, LI Qing, YUAN Bo, ZONG Wei. Effect of dense phase carbon dioxide on enzyme activity associated with browning of fresh-cut lotus root[J]. Science and Technology of Food Industry, 2013, (22): 290-293. DOI: 10.13386/j.issn1002-0306.2013.22.083
[7]	Study on the determination of ferulic acid esterase enzyme activity with spectrophotometer method and its impact factors[J]. Science and Technology of Food Industry, 2013, (13): 284-288. DOI: 10.13386/j.issn1002-0306.2013.13.013
[8]	Study on the fermentation process and the characteristics of enzyme from cellulase-producing bacteria for the cassava[J]. Science and Technology of Food Industry, 2013, (08): 183-186. DOI: 10.13386/j.issn1002-0306.2013.08.036
[9]	Physiological function of antinutritional factors in broad beans[J]. Science and Technology of Food Industry, 2013, (05): 388-391. DOI: 10.13386/j.issn1002-0306.2013.05.085
[10]	全溶活性营养W粉的水解研究[J]. Science and Technology of Food Industry, 1999, (05): 24-25. DOI: 10.13386/j.issn1002-0306.1999.05.007

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	何怀叶，孔令辉，裴迅，周望庭，吴慕慈，张瑞，何静仁. 不同制备方法对魔芋飞粉蛋白质结构及功能特性的影响. 食品工业科技. 2025(07): 49-59 . 本站查看
2.	沈祥皓，陈昌威，付靖雯，杨柳莺，王则程，杨金玉，盘赛昆. 响应面分析法优化女贞子蛋白质提取工艺及功能性研究. 中国调味品. 2024(07): 1-9 .
3.	刘聪，尹乐斌，邹文广，罗雪韵，杨学为. 响应面法优化辣椒籽蛋白提取工艺及其功能性质研究. 邵阳学院学报(自然科学版). 2023(06): 78-87 .

Other cited types(4)

Get Citation

PDF

XML

Article Metrics

Article views (260) PDF downloads (33) Cited by(7)

Science and Technology of Food Industry

Optimization of Preparation Process of Protein Feed by Solid Fermentation of Wild Broussonetia papyrifera Leaves with Different Treatment Methods