Study on Nutrients and Quality Improvement of Liquid Fermented Mulberry Leaf Meal by Bacillus zhangzhouensis Using Response Surface Methodology

doi:10.11924/j.issn.1000-6850.casb2021-0205

Abstract

Abstract:

This study aims to optimize the fermentation process and the nutritional quality of fermented mulberry leaf meal by Bacillus zhangzhouensis through response surface methodology (RSM). In this study, mulberry leaf meal and Bacillus zhangzhouensis were selected as the raw material and microbial strain, and the crude protein content was the response value for liquid fermentation. The liquid fermentation process of mulberry leaf meal was optimized through response surface methodology (RSM) analysis. The results showed that the optimum condition for liquid fermentation of mulberry leaf meal by Bacillus zhangzhouensis was as follows: the material water ratio of 5.8%, the liquid volume of 11.7%, the duration time of 61 h, and the temperature of 34℃. After being fermented under the above condition, the percentage of peptides with molecular weight below 1000 Da was 97.4%. Compared to the mulberry leaf meal, the content of crude protein and small peptides in fermented mulberry leaf meal significantly increased by 24.4% and 21.61%, respectively. In addition, the content of essential amino acids and total amino acids significantly increased, and the tannin content decreased by 34.71%. The antioxidant activity of fermented mulberry leaf meal was significantly higher than that of unfermented one. In general, the nutritional quality, the antioxidant activities and the palatability were improved, while the content of tannin decreased in fermented mulberry leaf meal after liquid fermentation using Bacillus zhangzhouensis under the optimized condition.

Key words: response surface methodology, mulberry leaf meal, Bacillus zhangzhouensis, nutrients, quality

CLC Number:

S888.2

JIANG Wenqiang, MIAO Linghong, GAO Liang, ZHU Yuejie, LIN Yan, LUO Chenhao, QIAN Linjie, CHEN Shiyou, ZHANG Weina, SHI Dalin, LIU Bo, SHEN Huaishun, GE Xianping. Study on Nutrients and Quality Improvement of Liquid Fermented Mulberry Leaf Meal by Bacillus zhangzhouensis Using Response Surface Methodology[J]. Chinese Agricultural Science Bulletin, 2022, 38(16): 145-154.

Figures/Tables 9

References 47

[1]	SU S L, DUAN J A, ZHEN O, et al. Progress on resource chemistry of the medicinal plants in genus Morus L. in China[J]. Modern Chinese Medicine, 2012, 14:1-6.
[2]	李慧娟, 孙云鹏, 丁鹏程,等. 混合菌固态发酵豆粕制备大豆活性肽[J]. 食品与发酵工业, 2014(11):121-126.
[3]	任元元, 康建平, 黄静,等. 复合菌种混合发酵提高桑叶蛋白利用率的研究[J]. 食品与发酵科技, 2016, 52(1):20-23.
[4]	FENG X M, LARSEN T O, SCHNÜRER J. Production of volatile compounds by Rhizopus oligosporus during soybean and barley tempeh fermentation[J]. International journal of food microbiology, 2007. 113(2):133-141. doi: 10.1016/j.ijfoodmicro.2006.06.025 URL
[5]	HONG K J, LEE C H, KIM S W. Aspergillus oryzae GB-107 fermentation improves nutritional quality of food soybeans and feed soybean meals[J]. Journal of medicinal food, 2004. 7(4):430-435. doi: 10.1089/jmf.2004.7.430 URL
[6]	MONDAL K, KAVIRAJ A, MUKHOPADHYAY P K. Introducing mulberry leaf meal along with fish offal meal in the diet of freshwater catfish, Heteropneustes fossilis[J]. Electronic journal of biology, 2011, 7(3):54-59.
[7]	MONDAL K, KAVIRAJ A, MUKHOPADHYAY P K. Effects of partial replacement of fishmeal in the diet by mulberry leaf meal on growth performance and digestive enzyme activities of Indian minor carp Labeobata[J]. International journal of aquatic science, 2012, 3(1):72-83.
[8]	KAVIRAJ A, MONDAL K, MUKHOPADHYAY P K, et al. Impact of fermented mulberry leaf and fish offal in diet formulation of Indian major carp (Labeo rohita)[J]. Proceedings of the zoological society, 2013, 66(1):64-73. doi: 10.1007/s12595-012-0052-1 URL
[9]	张洪燕, 黄先智, 郑旺,等. 适合改善桑叶发酵饲料主要营养物质含量的菌剂筛选[J]. 蚕业科学, 2016, 42(6):1053-1061.
[10]	梁贵秋, 谢婷婷, 高艳芳,等. 3株冠突散囊菌(Eurotium cristatum)发酵对桑叶茶品质的影响[J]. 蚕业科学, 2020, 46(5):614-621.
[11]	李旺, 韩蕴琦, 丁轲,等. 发酵对蛋白桑1-脱氧野尻霉素提取量的影响[J]. 中国饲料, 2020(13):45-49.
[12]	肖洪, 黄先智, 丁晓雯,等. 不同菌种比例对发酵桑叶茶生物活性成分含量的影响[J]. 食品工业科技, 2013, 34(24):205-208,224.
[13]	BOTTONE E J, PELUSO R W. Production by Bacillus pumilus (MSH) of an antifungal compound that is active against Mucoraceae and Aspergillus species: preliminary report[J]. Journal of medical microbiology, 2003, 52(1):69-74. doi: 10.1099/jmm.0.04935-0 URL
[14]	SHU G, BAO C, CHEN H, et al. Fermentation optimization of goat milk with Lactobacillus acidophilus and Bifidobacterium bifidum by Box-Behnken design[J]. Acta scientiarum polonorum technologia alimentaria, 2016, 15(2):151-159. doi: 10.17306/J.AFS.2016.2.15 URL
[15]	ENARI T M, PUPUTTI E, MIKOLA J. Fractionation of the proteolyticenzymes of barley and malt[M]. Madrid: Proceedings of the EBC Congress, 1967:37-44.
[16]	武万兴. 固态发酵核桃粕制备抗氧化活性肽的研究[D]. 昆明: 昆明理工大学, 2014.
[17]	姜曼. 固态发酵豆粕制备大豆肽发酵条件的优化[D]. 济南: 山东轻工业学院, 2010.
[18]	李术娜, 王全, 徐丽娜,等. 发酵花生秧粉粗饲料的研制及其在肉鸭养殖中的应用[J]. 饲料工业, 2015(16):40-44.
[19]	贺涛, 陈文, 赵书强,等. 花生秧用发酵菌液以及花生秧发酵饲料[P]. 中国专利, CN103243053A,2013-08-14.
[20]	丁嘉伟, 苏新堯, 尹薪项,等. 微生物发酵青蒿叶和叶渣的研究[J]. 生物技术通报, 2021, 37(2):63-70. doi: 10.13560/j.cnki.biotech.bull.1985.2020-0493
[21]	汤小朋, 赵华, 汤加勇,等. 黑曲霉固态发酵改善木薯渣品质的研究[J]. 动物营养学报, 2014, 26(7):2026-2034.
[22]	KIERS J L, NOUT R M J, ROMBOUTS F M. In vitro digestibility of processed and fermented soya bean, cowpea and maize[J]. Journal of the science of food and agriculture, 2000, 80(9):1325-1331. doi: 10.1002/1097-0010(200007)80:9<1325::AID-JSFA648>3.0.CO;2-K URL
[23]	OUOBA L I I, CANTOR M D, DIAWARA B, et al. Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment[J]. Journal of applied microbiology, 2003, 95(4):868-873. doi: 10.1046/j.1365-2672.2003.02063.x URL
[24]	张玲, 蔡艺英, 梁妍,等. 香蕉茎叶生物活性鱼用饲料的发酵工艺优化[J]. 广东石油化工学院学报, 2018, 28(1):12-17.
[25]	许维唯, 李泽鑫, 宋凯. 发酵银杏叶对斜带石斑鱼生长性能、血浆生化指标与肝脏抗氧化指标的影响[J]. 动物营养学报, 2020, 32(2):959-964.
[26]	ZHANG X, SUN Z, CAI J, et al. Effects of dietary fish meal replacement by fermented moringa (Moringa oleifera Lam.) leaves on growth performance, nonspecific immunity and disease resistance against Aeromonas hydrophila in juvenile gibel carp (Carassius auratus gibelio var. CAS III)[J]. Fish and shellfish immunology, 2020, 29(21):398-412.
[27]	KIM H J, BAE I Y, AHN C W, et al. Purification and identification of adipogenesis inhibitory peptide from black soybean protein hydrolysate[J]. Peptides, 2007, 28(11):2098-2103. doi: 10.1016/j.peptides.2007.08.030 URL
[28]	STEINKRAUS K H. Indonesian tempe and related fermentations[M]. Handbook of indigenous fermented foods, 1996:7-100
[29]	YIN L J, PAN C L, JIANG S T. Effect of Lactobacillus plantarum fermentation on the characteristics of minced mackerel[J]. Journal of food science, 2002, 67(2):786-792. doi: 10.1111/j.1365-2621.2002.tb10677.x URL
[30]	GIBBS B F, ZOUGMAN A, MASSE R, et al. Production and characterization of bioactive peptides from soy hydrolysate and soy-fermentedod[J]. Food research international, 2004, 37:123-131. doi: 10.1016/j.foodres.2003.09.010 URL
[31]	BARRANCO A, ALONSO-SALCES R M, CORTA E, et al. Comparison of donor-acceptor and alumina columns for the clean-up of polycyclic aromatic hydrocarbons from edible oils[J]. Food chemistry, 2004, 86(3):465-474. doi: 10.1016/j.foodchem.2003.10.030 URL
[32]	GUO H, KOUZUMA Y, YONEKUR A M, et al. Structures and properties of antioxidative peptides derived from royal jelly protein[J]. Food chemsitry, 2009, 113(1):238-245.
[33]	ZHOU J M, GE X Y, ZHANG W G. Improvement of polygalacturonase production at high temperature by mixed culture of Aspergillus niger and Saccharomyces cerevisiae[J]. Bioresource technology, 2011, 102(21):10085-10088. doi: 10.1016/j.biortech.2011.08.077 URL
[34]	SAMUCHAYA N, JUE L H, TZOU C H, et al. Ultrasonication of milky stage rice milk with bioactive peptides from rice bran: Its bioactivities and absorption[J]. Food and bioprocess technology, 2020, 13(4):462-474. doi: 10.1007/s11947-019-02371-2 URL
[35]	马晓宇, 朱风华, 葛蔚,等. 含水率和发酵时间对以全株玉米为基础的发酵全混合日粮养分的影响[J]. 动物营养学报, 2019, 5:2367-2377.
[36]	金红春, 杨春浩, 肖调义,等. 微生物固态发酵棉粕营养成分变化研究[J]. 湖南饲料, 2017(1):44-48.
[37]	陈颀. 有益霉菌固体发酵饲料原料提升其营养成分与利用的研究[D]. 长沙: 湖南农业大学, 2017.
[38]	TENG D, GAO M, YANG Y, et al. Bio-modification of soybean meal with Bacillus subtilis or Aspergillus oryzae Biocatal[J]. Biocatalysis & agricultural biotechnology, 2012, 1:32-38.
[39]	周常义, 沈会玲, 江锋,等. 鱼腐乳发酵过程中游离氨基酸含量及抗氧化活性的变化[J]. 中国酿造, 2020, 39(12):42-45.
[40]	AMADOU I, TIDJANI A, FOH M B, et al. Influence of Lactobacillus plantarum Lp6 fermentation on the functional properties of soybean protein meal[J]. Emirates journal of food & agriculture, 2010, 22:456-465.
[41]	梁泽毅, 张剑搏, 郑娟善,等. 单宁的生物学功能及其在反刍动物营养中的研究进展[J]. 动物营养学报, 2020, 32(11):5059-5068.
[42]	崔艺燕, 邓盾, 田志梅,等. 不同菌种发酵对朱缨花叶粉营养价值的影响[J]. 中国畜牧兽医, 2020, 47(5):1444-1451.
[43]	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.
[44]	RODRIGUEZ-BONILLA P, GANDIA-HERRERO F, MATENCIO A, et al. Comparative study of the antioxidant capacity of four stilbenes using ORAC, ABTS⁺, and FRAP techniques[J]. Food analytical methods, 2017, 10(9):1-7. doi: 10.1007/s12161-016-0542-2 URL
[45]	余正萍, 陈林. 天然产物银杏类黄酮的抗氧化活性研究[J]. 广东化工, 2020, 47(12):74-75.
[46]	李建芳, 周枫, 张江萍. 液态绿茶酒发酵过程中酚类物质的含量变化及发酵影响因素分析[J]. 食品工业科技, 2012, 34(10):170-173.
[47]	艾素, 汤伟, 郭若琳,等. 微生物发酵中草药及其活性物质的研究进展[J]. 中国中药杂志, 2019, 44(6):1110-1118.

来源	平方和	自由度	均方	F值	P值	显著性	来源	平方和	自由度	均方	F值	P值	显著性
模型	34.23	14	2.45	3.36	0.0152	^*	CD	0.61	1	0.61	0.84	0.3752
A	3.18	1	3.18	4.38	0.0551		A²	7.66	1	7.66	10.53	0.0059	^**
B	2.12	1	2.12	2.91	0.1102		B²	4.3	1	4.30	5.90	0.0291	^*
C	0.39	1	0.39	0.54	0.4737		C²	13.05	1	13.05	17.94	0.0008	^**
D	0.91	1	0.91	1.26	0.2811		D²	0.56	1	0.56	0.76	0.3968
AB	2.2	1	2.20	3.03	0.1039		残差	10.18	14	0.73
AC	2.28	1	2.28	3.13	0.0985		失拟项	8.12	10	0.81	1.57	0.352
AD	0.36	1	0.36	0.50	0.4911		纯误差	2.07	4	0.52
BC	3.13	1	3.13	4.31	0.0569		总和	44.42	28
BD	0.11	1	0.11	0.15	0.7079

来源	平方和	自由度	均方	F值	P值	显著性	来源	平方和	自由度	均方	F值	P值	显著性
模型	34.23	14	2.45	3.36	0.0152	^*	CD	0.61	1	0.61	0.84	0.3752
A	3.18	1	3.18	4.38	0.0551		A²	7.66	1	7.66	10.53	0.0059	^**
B	2.12	1	2.12	2.91	0.1102		B²	4.3	1	4.30	5.90	0.0291	^*
C	0.39	1	0.39	0.54	0.4737		C²	13.05	1	13.05	17.94	0.0008	^**
D	0.91	1	0.91	1.26	0.2811		D²	0.56	1	0.56	0.76	0.3968
AB	2.2	1	2.20	3.03	0.1039		残差	10.18	14	0.73
AC	2.28	1	2.28	3.13	0.0985		失拟项	8.12	10	0.81	1.57	0.352
AD	0.36	1	0.36	0.50	0.4911		纯误差	2.07	4	0.52
BC	3.13	1	3.13	4.31	0.0569		总和	44.42	28
BD	0.11	1	0.11	0.15	0.7079

指标	桑叶粉	发酵桑叶粉	显著性	指标	桑叶粉	发酵桑叶粉	显著性
粗蛋白/%	14.03±0.02	17.46±0.06	^*	赖氨酸/%	0.48±0.01	0.50±0.02
粗脂肪/%	8.16±0.56	20.18±0.12	^**	精氨酸/%	0.61±0.01	0.62±0.03
灰分/%	10.73±0.26	11.87±0.71		非必需氨基酸/%	5.63±0.08	6.02±0.13
总能/(MJ/kg)	17.26±0.01	18.33±0.06		天门冬氨酸/%	1.24±0.01	1.25±0.03
必需氨基酸/%	4.91±0.01	5.24±0.09	^*	谷氨酸/%	1.56±0.01	1.62±0.04
苏氨酸/%	0.59±0.01	0.62±0.01	^*	丝氨酸/%	0.56±0.01	0.59±0.01	^*
缬氨酸/%	0.70±0.01	0.75±0.02		甘氨酸/%	0.69±0.00	0.74±0.02	^*
蛋氨酸/%	0.10±0.04	0.15±0.03		丙氨酸/%	0.73±0.01	0.81±0.01	^**
异亮氨酸/%	0.56±0.01	0.60±0.02		酪氨酸/%	0.38±0.02	0.43±0.01
亮氨酸/%	0.95±0.04	1.02±0.06		胱氨酸/%	0.03±0.00	0.05±0.01
苯丙氨酸/%	0.67±0.01	0.74±0.01	^**	脯氨酸/%	0.43±0.08	0.54±0.06
组氨酸/%	0.24±0.01	0.25±0.01		总氨基酸/%	10.55±0.08	11.26±0.22	^*

指标	桑叶粉	发酵桑叶粉	显著性	指标	桑叶粉	发酵桑叶粉	显著性
粗蛋白/%	14.03±0.02	17.46±0.06	^*	赖氨酸/%	0.48±0.01	0.50±0.02
粗脂肪/%	8.16±0.56	20.18±0.12	^**	精氨酸/%	0.61±0.01	0.62±0.03
灰分/%	10.73±0.26	11.87±0.71		非必需氨基酸/%	5.63±0.08	6.02±0.13
总能/(MJ/kg)	17.26±0.01	18.33±0.06		天门冬氨酸/%	1.24±0.01	1.25±0.03
必需氨基酸/%	4.91±0.01	5.24±0.09	^*	谷氨酸/%	1.56±0.01	1.62±0.04
苏氨酸/%	0.59±0.01	0.62±0.01	^*	丝氨酸/%	0.56±0.01	0.59±0.01	^*
缬氨酸/%	0.70±0.01	0.75±0.02		甘氨酸/%	0.69±0.00	0.74±0.02	^*
蛋氨酸/%	0.10±0.04	0.15±0.03		丙氨酸/%	0.73±0.01	0.81±0.01	^**
异亮氨酸/%	0.56±0.01	0.60±0.02		酪氨酸/%	0.38±0.02	0.43±0.01
亮氨酸/%	0.95±0.04	1.02±0.06		胱氨酸/%	0.03±0.00	0.05±0.01
苯丙氨酸/%	0.67±0.01	0.74±0.01	^**	脯氨酸/%	0.43±0.08	0.54±0.06
组氨酸/%	0.24±0.01	0.25±0.01		总氨基酸/%	10.55±0.08	11.26±0.22	^*

指标	桑叶粉	发酵桑叶粉	显著性
小肽/(mg/g)	193.59±2.52	235.46±2.96	^**
单宁/(nmol/g)	1379.14±31.40	900.51±14.41	^**
类黄酮/(mg/g)	11.96±0.53	10.30±0.49	^*
总酚/(mg/g)	13.15±0.13	11.96±0.22	^**
DPPH自由基清除率/%	84.15±1.28	93.26±1.12	^*
羟自由基清除率/%	71.48±0.89	81.84±2.43
总抗/(nmol/g)	253.71±0.37	294.91±0.94	^**
抗超氧阴离子活力/[U/(g·prot)]	10.69±0.13	13.02±0.09	^**
超氧化物歧化酶活力/[U/(mg·prot)]	52.41±0.23	57.97±0.69	^**