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| 秸秆饲料化全细胞纤维素酶的构建及应用 |
| Generation and application of whole-cell cellulase for straw feed |
| 投稿时间：2018-10-02 |
| DOI：10.13254/j.jare.2018.0263 |
| 中文关键词: 秸秆饲料，全细胞纤维素酶，发酵，乳酸菌 |
| 英文关键词: straw feed, whole-cell cellulase, fermentation, lactic acid bateria |
| 基金项目:湖北省自然科学基金项目（2018CFA019）；湖北省技术创新专项（2019ABA117，2018ABA098，2017ABA139）；武汉市应用基础研究项目（2019020701011496，2017020201010229） |
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| 中文摘要: |
| 为提升秸秆饲料的品质，通过构建全细胞酿酒酵母纤维素酶，探究全细胞纤维素酶用于秸秆饲料化的应用前景。通过与其他青贮菌剂对比用于秸秆饲料化发酵，比较分析全细胞酿酒酵母纤维素酶在秸秆饲料化中的应用效果。试验发酵条件设置为：发酵温度28℃，发酵时间14 d，真空厌氧发酵。结果表明：与乳酸菌发酵相比，纤维素酶与乳酸菌混合发酵的玉米秸秆铵态氮/总氮比没有明显上升（P>0.05），因此不会造成饲料中的蛋白过量分解；纤维素含量显著下降（P<0.01），相比未发酵秸秆下降15.03个百分点，比乳酸菌发酵效果提高一倍以上，与商用青贮剂发酵效果相当；半纤维素含量相比未发酵秸秆下降2.70个百分点。研究表明酿酒酵母全细胞纤维素酶与乳酸菌混合处理秸秆，可提高纤维素酶酶解效率，有效减低秸秆中纤维素、半纤维素含量，酶解产物可加速乳酸菌发酵进程，全细胞酶可增加秸秆单细胞蛋白含量，实现玉米秸秆发酵效果、营养价值和利用效率的同步提升。 |
| 英文摘要: |
| In order to improve the quality of straw feed, we explored the prospect of application of whole-cell Saccharomyces cerevisiae cellulase for straw feed. The effects of whole-cell S. cerevisiae cellulase used in straw fermentation were compared to those of other silage microbial agents. The fermentation conditions were as follows:fermentation temperature, 28℃; fermentation time, 14 days; and fermentation state, vacuum and anaerobic. The results showed that compared to lactic acid bacteria fermentation, the ammonium nitrogen/total nitrogen ratio did not increase significantly (P>0.05) and thus did not cause excessive protein decomposition in the feed. The cellulose content decreased significantly from 43.44% (blank control) to 28.41% (P<0.01), which was more than double the fermentation effect of lactic acid bacteria and equivalent to commercial silage. The hemicellulose content decreased from 22.20% (blank control) to 19.50%. This study showed that the combination of whole-cell cellulase and lactic acid bacteria in S. cerevisiae could improve the enzymatic hydrolysis efficiency of cellulase and effectively reduce the cellulose and hemicellulose content in straw. The enzymatic hydrolysis product can accelerate fermentation by lactic acid bacteria, and the whole-cell enzyme can increase the single-cell protein content of straw, realize the fermentation potential of corn straw, and simultaneously improve nutritional value and utilization efficiency. |
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