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Improvement of the Nutritional Quality of Cottonseed Meal by Bacillus subtilis and the Addition of Papain

文献类型： 外文期刊

作者： Sun, Hong 1 ; Tang, Jiang-Wu 2 ; Yao, Xiao-Hong 2 ; Wu, Yi-Fei 2 ; Wang, Xin 2 ; Feng, Jie 1 ;

作者机构： 1.Zhejiang Univ, Coll Anim Sci, Hangzhou 310058, Zhejiang, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Plant Protect & Microbiol, Hangzhou 310021, Zhejiang, Peoples R China

关键词： Antioxidant activity;Bacillus subtilis;Cottonseed meal;In vitro digestibility;Papain;Solid-state fermentation

期刊名称：INTERNATIONAL JOURNAL OF AGRICULTURE AND BIOLOGY （ 影响因子：0.822； 五年影响因子：0.906 ）

ISSN： 1560-8530

年卷期： 2012 年 14 卷 4 期

页码：

收录情况： SCI

摘要： To improve the nutritional quality of the cottonseed meal ( CSM), it was fermented by Bacillus subtilis (FCSMB) or by B. subtilis and the addition of papain (FCSMB+A). After 48 h of fermentation, both FCSMB and FCSMB+A increased (p<0.05) the contents of crude protein and crude ash; whereas the contents of crude fat, crude fiber and free gossypol were sharply decreased (p<0.05) compared with CSM. FCSMB and FCSMB+A also raised (p<0.05) contents of essential and total amino acids. Moreover, both fermented products increased (p<0.05) the degree of hydrolysis of cottonseed protein and soluble protein content, especially in FCSMB+A. The distribution of soluble protein showed that FCSMB+A improved (p<0.05) the amount of small-size protein fractions (<20 kDa), while decreasing (p<0.05) medium-size (20-50 kDa) and large-size fractions (>50 kDa) compared with FCSMB or CSM. Additionally, 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and in vitro protein digestibility were improved (p<0.05) in the FCSMB and FCSMB+A as compared to CSM. Collectively, CSM fermented by B. subtilis, especially with the addition of papain could substantially improve its nutritional value to some extent. (c) 2012 Friends Science Publishers

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