Welcome to Chinese Agricultural Science Bulletin,

Chinese Agricultural Science Bulletin ›› 2022, Vol. 38 ›› Issue (16): 145-154.doi: 10.11924/j.issn.1000-6850.casb2021-0205

Special Issue: 生物技术 植物保护

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

JIANG Wenqiang1(), MIAO Linghong1,2, GAO Liang3, ZHU Yuejie1, LIN Yan2, LUO Chenhao1, QIAN Linjie1, CHEN Shiyou1, ZHANG Weina3, SHI Dalin3, LIU Bo1,2, SHEN Huaishun1,2, GE Xianping1,2()   

  1. 1Wuxi Fisheries College, Nanjing Agricultural University, Wuxi, Jiangsu 214081
    2Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs/ Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi, Jiangsu 214081
    3Jiangsu Limited Company of Suwei Microbiology, Wuxi, Jiangsu 214063
  • Received:2021-02-05 Revised:2021-09-28 Online:2022-06-05 Published:2022-06-09
  • Contact: GE Xianping E-mail:2463540256@qq.com;gexp@ffrc.cn

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

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