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CN-122004347-A - Method for producing high-digestibility feed based on penicillium sclerotium fermentation zingiberaceae plants and application thereof

CN122004347ACN 122004347 ACN122004347 ACN 122004347ACN-122004347-A

Abstract

The invention discloses a method for producing high-digestibility feed based on penicillium sclerotium fermented ginger plants and application thereof. According to the invention, the spore suspension of the penicillium sclerotium (Penicillium sclerotiorum) is inoculated into a fermentation substrate prepared by taking the zingiberaceous plant as a raw material for solid state fermentation, so that the content of bad flavor components (such as aldehyde ketone compounds and fatty acids) in the zingiberaceous plant can be obviously reduced, the content of beneficial components (such as ester derivatives, terpene derivatives, long-chain fatty acids, free amino acids and soluble proteins) can be improved, main precursors causing bitter and astringent taste of the raw material can be removed from the root, the palatability of the feed can be fundamentally improved, and the radical improvement of the stem leaf flavor of the zingiberaceous plant can be realized.

Inventors

  • YAN JIAN
  • FAN CHENXIN
  • ZHANG YUYI
  • LI PING

Assignees

  • 华南农业大学

Dates

Publication Date
20260512
Application Date
20260122

Claims (10)

  1. 1. The use of penicillium sclerotium and/or spores of penicillium sclerotium in fermenting plants of the family zingiberaceae, characterized in that the use comprises at least one of: (1) Degrading aldehyde ketone compound content in the plants of the Zingiberaceae family; (2) Reducing fatty acid content in plants of Zingiberaceae; (3) Increasing the content of esters and terpenoid derivatives in plants of Zingiberaceae; (4) Increasing the long chain fatty acid content in the plants of the family Zingiberaceae; (5) Increasing the free amino acid content in the plants of the family zingiberaceae; (6) Increasing the content of soluble protein in plants of Zingiberaceae.
  2. 2. The use according to claim 1, characterized in that: The plants of Zingiberaceae are at least one of fructus Amomi, fructus Alpinae Oxyphyllae and fructus Tsaoko; The penicillium sclerotium is penicillium sclerotium (Penicillium sclerotiorum) jyscaumcx01.
  3. 3. The use according to claim 1, characterized in that: (1) The aldehyde ketone compound is at least one of 4-hydroxybenzaldehyde and 2-hydroxy-4-methoxybenzaldehyde; (2) The fatty acid is at least one of valeric acid, caproic acid and elaidic acid; (3) The ester derivative is isophytol acetate; (3) The terpene derivative is at least one of neophytadiene and gamma-sitosterol; (4) The long-chain fatty acid is at least one of cis-13-octadecenoic acid and n-hexadecanoic acid.
  4. 4. A method for fermenting a zingiberaceae plant based on penicillium sclerotium, comprising the steps of: s1, preprocessing raw materials, namely drying and crushing plants of the Zingiberaceae, adjusting the water content to 55% -65%, and sterilizing to obtain a fermentation substrate; S2, inoculating bacterial strain and fermenting, namely inoculating the penicillium sclerotium spore suspension into the fermentation substrate obtained in the step S1, and performing static solid state fermentation at the temperature of 25-30 ℃ to reduce the content of bad flavor components in the plants of the Zingiberaceae and improve the content of beneficial components, wherein the bad flavor components comprise at least one of aldehyde ketone compounds and fatty acids, and the beneficial components comprise at least one of ester derivatives, terpene derivatives, long-chain fatty acids, free amino acids and soluble proteins.
  5. 5. The method according to claim 4, wherein: the plants of the Zingiberaceae in the step S1 are at least one of fructus Amomi, fructus Alpinae Oxyphyllae and fructus Tsaoko; The penicillium sclerotium in the step S2 is penicillium sclerotium (Penicillium sclerotiorum) jyscaumcx01; The aldehyde ketone compound in the step S2 is at least one of 4-hydroxybenzaldehyde and 2-hydroxy-4-methoxybenzaldehyde; The fatty acid in the step S2 is at least one of valeric acid, caproic acid and elaidic acid; the ester derivative in the step S2 is isophytol acetate; The terpene derivative in the step S2 is at least one of neophytadiene and gamma-sitosterol; The long-chain fatty acid in the step S2 is at least one of cis-13-octadecenoic acid and n-hexadecanoic acid.
  6. 6. The method according to claim 5, wherein: the plants of Zingiberaceae in step S1 are at least one of stems and leaves of fructus Amomi, fructus Alpinae Oxyphyllae, fructus Tsaoko.
  7. 7. The method according to claim 4, wherein: The inoculum size of the penicillium sclerotium spore suspension in the step S2 is 1 multiplied by 10 4 CFU/g～1×10 8 CFU/g; The temperature of the static solid state fermentation in the step S2 is 28 ℃; and (2) the static solid state fermentation time in the step (S2) is 0-28 days, and 0 is not included.
  8. 8. The method according to claim 4, wherein: the step S1 is that the grinding is carried out until the grinding is carried out to 40-60 meshes; In step S1, adjusting the water content by adding at least one of water and PDB liquid medium; The sterilization condition in the step S1 is that the sterilization is carried out for 25-35 minutes at the temperature of 121 ℃.
  9. 9. The use of the method of any one of claims 4 to 8 for preparing a high digestibility feed based on penicillium sclerotium-based fermentation of plants of the zingiberaceae family.
  10. 10. A method for producing a highly digestible feed based on penicillium fermented zingiberaceae plants, characterized by comprising steps S1 and S2 of the penicillium fermented zingiberaceae plant based method according to any one of claims 4-8, and the steps of: And S3, post-treatment, namely freeze-drying the fermentation product to constant weight after the fermentation in the step S2 is finished, so as to obtain the high-digestibility feed.

Description

Method for producing high-digestibility feed based on penicillium sclerotium fermentation zingiberaceae plants and application thereof Technical Field The invention relates to the technical field of high-valued utilization of agricultural byproducts and microbial fermentation, in particular to a method for producing high-digestibility feed based on penicillium sclerotium fermentation of zingiberaceae plants and application thereof. Background Fruits of fructus Amomi, fructus Alpinae Oxyphyllae and fructus Tsaoko of Zingiberaceae are important medicinal and edible raw materials, but stem and leaf byproducts are not effectively utilized. Although the stems and leaves contain potential active ingredients, the high-valued application faces two technical bottlenecks which cannot be effectively solved for a long time: First, the bad flavors are intractable and complex. These stems and leaves contain a variety of inherent small molecule, poor flavor precursor substances, which are the root cause of poor palatability. Mainly comprises (1) phenolic compounds such as 4-hydroxybenzaldehyde, 2-hydroxy-4-methoxybenzaldehyde and the like, and has strong bitter taste and pungent taste. (2) Fatty acids with bad smell such as valeric acid (with sweat smell), caproic acid (with sweat smell), etc. (3) Some irritating terpenes such as (-) -myrtenol, etc. The chemical properties of the substances are stable, and the substances are difficult to effectively remove by conventional physical crushing, drying or soaking in warm water and the like, so that the palatability cannot be fundamentally improved. Whereas chemical laws may introduce residues, which present safety and environmental risks. Second, conventional microbial fermentation techniques have limited effectiveness. The existing plant byproduct fermentation research is mostly focused on degrading lignocellulose by white rot fungi or silaging and fresh keeping by lactic acid bacteria. The former has a long period and mainly changes the macroscopic structure, and the latter has the main function of acidification preservation. These conventional microorganisms lack specific degradability against the above-mentioned small molecule bad flavor compounds, and even their own metabolism may generate new bad odors. Therefore, the prior art fermentation technology cannot realize the fundamental improvement of the flavor of the stems and leaves of the plants in the Zingiberaceae. Therefore, there is an urgent need in the art to find a green biotechnology capable of specifically targeting degradation of these key off-flavor precursor substances to break through the core barrier of high-valued utilization of the leaves and stems of zingiberaceae plants. Disclosure of Invention The primary object of the present invention is to overcome the drawbacks and deficiencies of the prior art and to provide the use of penicillium sclerotium and/or spores of penicillium sclerotium in fermenting plants of the zingiberaceae family. It is another object of the present invention to provide a method for fermenting a zingiberaceae plant based on penicillium sclerotium. It is a further object of the present invention to provide the use of the method for fermenting zingiberaceae plants based on penicillium sclerotium for the preparation of high digestibility feeds. It is still another object of the present invention to provide a method for producing a highly digestible feed based on the fermentation of a zingiberaceae plant by penicillium sclerotium. The aim of the invention is achieved by the following technical scheme: the application of the penicillium sclerotium and/or the spores of the penicillium sclerotium in fermenting the ginger plants comprises the steps of reducing the content of bad flavor components in the ginger plants and improving the content of beneficial components, and specifically comprises at least one of the following aspects: (1) Degrading aldehyde ketone compound (bad flavor precursor substance) content in the plants of the Zingiberaceae family; (2) Reducing fatty acid content in plants of Zingiberaceae; (3) Increasing the content of esters and terpenoid derivatives in plants of Zingiberaceae; (4) Increasing the long chain fatty acid content in the plants of the family Zingiberaceae; (5) Increasing the free amino acid content in the plants of the family zingiberaceae; (6) Increasing the content of soluble protein in plants of Zingiberaceae. The plants of Zingiberaceae are at least one of fructus Amomi, fructus Alpinae Oxyphyllae and fructus Tsaoko, preferably by-products of plants of Zingiberaceae such as at least one of stems and leaves of fructus Amomi, fructus Alpinae Oxyphyllae and fructus Tsaoko. The penicillium sclerotium is preferably penicillium sclerotium (Penicillium sclerotiorum) jyscaumcx01. (1) The aldehyde ketone compound comprises at least one of 4-hydroxybenzaldehyde and 2-hydroxy-4-methoxybenzaldehyde, preferably 4-hydroxybenzaldehyde and 2-hydroxy-4-methoxybenzalde