CN111057722A - 一种利用红茶发酵剂发酵玉米秸秆的方法 - Google Patents
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Abstract
一种利用红茶发酵剂发酵玉米秸秆的方法,属于微生物发酵技术领域。为了提高玉米秸秆的可消化性以及营养价值,本发明将红茶与水混合,85‑95℃浸泡8‑15min后向茶液中加入蔗糖制成茶糖液,再向茶糖液中接入Kombucha菌,28℃摇床培养3天,得到发酵液;将发酵液离心后弃上清,收集菌体得到菌泥,将菌泥与保护剂以(1~1.5):(2.5~4)的质量比混合后,保持35‑45min,然后冷冻干燥制得红茶发酵剂;最后将制备的红茶发酵剂接种到玉米秸秆粉与茶糖液混合溶液中,进行发酵。本发明解决了单一菌株降解秸秆木质纤维素效率低的问题,且由于含有自然形成的益生菌群系,比例均衡,又增加了饲料的营养功能。
Description
技术领域
本发明属于微生物发酵技术领域,具体涉及一种利用红茶发酵剂发酵玉米秸秆的方法。
背景技术
国内外一直在寻找降解植物秸秆木质纤维素的最佳途径,由于秸秆的粗纤维的结构,纤维素、半纤维素与木质素紧密结合相互缠绕构成粗纤维,这些天然有机高分子化合物结构很牢固,只能吸水润胀,不能为单胃动物的消化液和酶所分解,纤维素是由β-1,4键的葡萄糖单元所组成的长链状大分子,木质素是由苯基丙烷聚合而成的一种非多糖物质,木质素为苯基丙烷的非结晶体聚合物,不能为哺乳动物消化道内厌氧微生物产生的酶分解,降低了它们的可消化性。
发明内容
为了提高玉米秸秆的可消化性以及营养价值,本发明提供了一种利用红茶发酵剂发酵玉米秸秆的方法,所述红茶发酵剂通过如下方法制备获得:
1)将红茶与水混合,85-95℃浸泡8-15min,滤去茶渣后,向茶液中加入蔗糖制成茶糖液,冷却至室温,所述红茶与水的料液比为1g:(80-150)mL,以茶液体积计,蔗糖添加量为6%~12%
(质量);
2)向茶糖液中接入Kombucha菌,28℃摇床培养3天,得到发酵液;
3)将发酵液离心后弃上清,收集菌体得到菌泥,将菌泥与保护剂以(1~1.5):(2.5~4)的质量比混合后,保持35-45min,然后在真空度为2~10Pa条件下,-45~-55℃,23-25h冷冻干燥制得红茶发酵剂;
所述玉米秸秆的发酵方法如下:将玉米秸秆粉与按照步骤1)的方法制备得到的茶糖液混合后,接入步骤3)制备得到的红茶发酵剂进行发酵。
进一步地限定,步骤1)所述红茶发酵剂中菌种丰度大于0.1%的菌种如下:细菌包括Komagataeibacter xylinus、Komagataeibacter europaeus、Komagataeibacterintermedius、Komagataeibacter kakiaceti、Komagataeibacter hansenii、Komagataeibacter oboediens、Komagataeibactermedellinensis、Gluconacetobactersp.SXCC-1、Gluconacetobacter diazotrophicus、Gluconobacteroxydans、Gluconobacterjaponicus、Gluconobacter albidus、Acetobacter malorum、Acetobacterpasteurianus、Acetobacter tropicalis、Acetobacter senegalensis、Acetobacter aceti、Acetobacter cerevisiae、Acetobacter nitrogenifigens、Acetobacterpapayae、Acetobacter syzygii、Acetobacter indonesiensis、Acetobacterorientalis、Acetobacterghanensis、Sorangium cellulosum、Kozakia baliensis、Komagataella phaffii、Acetobacter syzygii、Acetobacter indonesiensis、Pediococcus pentosaceus、Gluconobacter cerinus、Gluconobacter frateurii、Tanticharoenia sakaeratensis、Acetobacter orientalis、Clostridioides difficile、Nannocystissp.MB1016、Gluconobacter morbifer、Acetobacter ghanensis和Acidiphilium cryptum;真菌包括Pichia kudriavzevii、Brettanomyces bruxellensis、Ogataeaparapolymorpha、Ogataea angusta、Kuraishia capsulata、Rhizophagusirregularis和Tremella mesenterica。
进一步地限定,步骤1)所述浸泡,温度为90℃,浸泡10min。
进一步地限定,步骤1)所述红茶与水的料液比为1g:100mL;以茶液体积计,蔗糖的添加量为10%(质量)。
进一步地限定,步骤2)中以茶糖液体积计,菌液浓度为5.4×105CFU/mL的Kombucha菌液按照5%(v/v)的比例接种到茶糖液中。
进一步地限定,步骤3)所述保护剂为海藻糖与甘油按照1:1质量比组成的混合物。
进一步地限定,步骤3)所述冷冻干燥温度为-50℃,干燥24h。
进一步地限定,所述玉米秸秆粉颗粒为40目。
进一步地限定,所述红茶发酵剂的接种量,以玉米秸秆粉质量计,为5%-7%(g/g)。
进一步地限定,所述接入步骤3)制备得到的红茶发酵剂进行发酵所采用的温度为25~35℃、湿度为84%~88%,发酵时间为10-15天。
有益效果
本发明采用高通量测序技术,揭示了发酵3d的茶糖发酵液的微生物菌群构成,获得96.18%的序列归属到细菌(63.46%)、真菌(32.72%),细菌中主要优势菌种是Komagataeibacter xylinus(8.91%)、Komagataeibacter europaeus(8.42%)、Komagataeibacter intermedius(5.29%)、Gluconacetobacter sp.SXCC-1(5.08%),真菌中主要优势菌种是Pichia kudriavzevii(12.37%)、Brettanomyces bruxellensis(9.42%)、Ogataeaparapolymorpha(5.06%);将该时间的活菌茶糖液作为秸秆饲料的发酵剂,不仅解决了单一菌株降解秸秆木质纤维素效率低的问题,且由于含有自然形成的益生菌群系,比例均衡,又增加了饲料的营养功能。
附图说明
图1发酵3d茶糖发酵液微生物在“种”水平的菌群结构(丰度大于0.1%);
图2未发酵玉米秸秆中氨基酸的检测结果,横坐标为出峰时间(min),纵坐标为吸收强度,单位mV;
图3红茶发酵剂发酵玉米秸秆中氨基酸的检测结果,横坐标为出峰时间(min),纵坐标为信号强度,单位mV;
图4茶糖水秸秆中有机酸的检测结果,横坐标为出峰时间(min),纵坐标为吸收强度AU;
图5红茶发酵剂发酵后秸秆有机酸的检测结果,横坐标为出峰时间(min),纵坐标为吸收强度AU。
具体实施方式
本发明所用的试剂、仪器、设备等如无特殊说明均可通过商业化途径购买获得,其中Kombucha菌为市面通用的一种红茶菌,也可通过购买获得。
实施例1.红茶发酵剂的制备。
1)称取1g红茶加入100mL 90℃水中浸泡10min,用4层纱布去除茶渣,得到茶液,然后加入茶液10%(质量分数)蔗糖溶解制得茶糖液。
2)将茶糖液装入250mL的无菌三角瓶中,装液量为100mL,冷却至室温。接入活菌总数为5.4×105CFU/mL的Kombucha菌液5%(v/v),纱布封口,于28℃恒温摇床培养3d,得到发酵液。结果:真菌总数3.5×107CFU/mL,细菌总数2.4×108CFU/mL,发酵液总糖度3.5Brix,pH3.54。
3)将发酵液以12000r/min离心5min,弃上清,收集全部菌体,获得菌泥。将海藻糖与甘油按照1:1的质量比混合后制成保护剂,将保护剂与菌泥按照3:1的质量比混合进行平衡,保持时间40min,然后在真空度5Pa条件下,冷阱温度-50℃,真空干燥时间24h,冷冻干燥制备成红茶发酵剂,其中菌粉的存活率为78.24%。
实施例2.红茶发酵剂的制备。
1)称取1g红茶加入80mL 85℃水中浸泡15min,用4层纱布去除茶渣,得到茶液,然后加入茶液6%(质量分数)蔗糖溶解制得茶糖液。
2)将茶糖液装入250mL的无菌三角瓶中,装液量为100mL,冷却至室温。接入活菌总数为5.4×105CFU/mL的Kombucha菌液5%(v/v),纱布封口,于28℃恒温摇床培养3d,得到发酵液。结果:真菌总数(1.5)×107CFU/mL,细菌总数(1.4)×108CFU/mL,发酵液总糖度3.2Brix,pH 3.67。
3)将发酵液以12000r/min离心5min,弃上清,收集全部菌体,获得菌泥。将海藻糖与甘油按照1:1的质量比混合后制成保护剂,将保护剂与菌泥按照2.5:1的质量比混合进行平衡,保持时间35min,真空度2Pa条件下,冷阱温度-45℃,真空干燥时间23h,冷冻干燥制备成红茶发酵剂,其中菌粉的存活率为75.5%。
实施例3.红茶发酵剂的制备。
4)称取1g红茶加入150mL 95℃水中浸泡8min,用4层纱布去除茶渣,得到茶液,然后加入茶液12%(质量分数)蔗糖溶解制得茶糖液。
5)将茶糖液装入250mL的无菌三角瓶中,装液量为100mL,冷却至室温。接入活菌总数为5.4×105CFU/mL的Kombucha菌液5%(v/v),纱布封口,于28℃恒温摇床培养3d,得到发酵液。结果:真菌总数4.3×107CFU/mL,细菌总数3.8×108CFU/mL,发酵液总糖度3.64Brix,pH 3.41。
6)将发酵液以12000r/min离心5min,弃上清,收集全部菌体,获得菌泥。将海藻糖与甘油按照1:1的质量比混合后制成保护剂,将保护剂与菌泥按照4:1的质量比混合进行平衡,保持时间45min,在真空度10Pa条件下,冷阱温度-55℃,真空干燥时间25h,冷冻干燥制备成红茶发酵剂,其中菌粉的存活率为79.4%。
宏基因组对发酵3d的茶糖发酵液菌群组成分析。
以实施例1为例,将发酵3d茶糖液进行宏基因组测序,其中共有96.18%的细菌(63.46%)和真菌(32.72%)序列。在“种”水平上菌群组成中菌种丰度大于0.1%的具体菌种如图1所示。
细菌中丰度较高菌种为Komagataeibacter xylinus(8.91%)、Komagataeibactereuropaeus(8.42%)、Komagataeibacter intermedius(5.29%)、Komagataeibacterkakiaceti(4.35%)、Komagataeibacter hansenii(0.75%)、Komagataeibacteroboediens(1.26%)、Komagataeibacter medellinensis(2.75%)均属于Komagataeibacter菌属;Gluconacetobactersp.SXCC-1(4.09%)、Gluconacetobacterdiazotrophicus(1.64%)属于Gluconacetobactersp菌属;Gluconobacter oxydans(0.62%)、Gluconobacter japonicus(0.36%)、Gluconobacter albidus(0.32%)属于Gluconobacter菌属;Acetobacter malorum(1.19%)、Acetobacterpasteurianus(0.96%)、Acetobacter tropicalis(0.61%)、Acetobacter senegalensis(0.53%)、Acetobacter aceti(0.51%)Acetobacter cerevisiae(0.36%)、Acetobacternitrogenifigens(0.27%)、Acetobacter papayae(0.25%)、Acetobacter syzygii(0.14%)、Acetobacter indonesiensis(0.13%)、Acetobacter orientalis(0.11%)、Acetobacter ghanensis(0.11%)属于Acetobacter菌属;Sorangium cellulosum(0.26%)属于Sorangium菌属;Kozakia baliensis(0.25%)属于Kozakia菌属,都为变形菌门(Proteobacteria)。真菌中丰度较高菌种为Pichia kudriavzevii(12.37%)属于Pichia菌属;Brettanomyces bruxellensis(9.42%)属于Brettanomyces菌属;Ogataeaparapolymorpha(5.06%)、Ogataea angusta(0.17%)属于Ogataea菌属;Kuraishiacapsulata(0.63%)属于Pichia菌属,都为子囊菌门(Ascomycota)。
在检测到的菌种中Komagataeibacter xylinus、Komagataeibacter rhaeticus及Komagataeibacter europaeus用于细菌纤维素的生产;在果汁中也发现Komagataeibacterintermedius菌种;Gluconacetobacter diazotrophicus,该菌种具有产酸、产酯量高等特点;在芒果中也发现Acetobacter senegalensis;Acetobacter ghanensis对发酵可可豆有一定促进作用;值得关注的是Sorangium cellulosum的次级代谢产物埃博霉素具有抗肿瘤的活性,已成为国内外研究热点;真菌菌种中Brettanomyces bruxellensis是用来发酵葡萄酒或饮料的菌种;Ogataea parapolymorpha是一种新型甲醇同化酵母;Pichiakudriavzevii是一种可以增强发酵食品中叶酸含量的益生菌。与已有对红茶菌菌群组成分析的结果相比较,本次研究检测到Gluconacetobacter sp.SXCC-1是优势菌种。
实施例4.利用红茶发酵剂对玉米秸秆进行发酵的方法。
将自然风干的玉米秸秆组织粉碎机粉碎,过40目筛,备用。称取5g玉米秸秆粉加入1:1的茶糖水搅拌均匀,置于250mL烧瓶中,高压蒸气121℃灭菌20-30min。再加入实施例1制备的红茶发酵剂0.25g,放入温度30℃、湿度86%的恒温恒湿培养箱中培养,测定15d秸秆中纤维素、半纤维素、木质素降解率分别为32.04%,48.09%,50.50%。
氨基酸是组成蛋白质的基本物质,不同种氨基酸有其独特的生理作用和保健功能。用氨基酸自动分析仪对标准品进行检测,结果如图2、图3及表1所示。
表1玉米秸秆中氨基酸的检测结果(%)
注:*标记的是必需氨基酸
在利用本发明制备的红茶发酵剂发酵玉米秸秆的过程中,天冬氨酸、苏氨酸、丝氨酸、谷氨酸、丙氨酸、亮氨酸、苯丙氨酸、赖氨酸含上升,甘氨酸、胱氨酸、缬氨酸、蛋氨酸、酪氨酸和脯氨酸含量有所下降,使游离氨基酸的含量上升,提高秸秆的营养价值。群菌发酵剂对玉米秸秆有机酸含量变化如图4、图5所示。
表2玉米秸秆发酵后有机酸含量分析结果(g/L)
菌群代谢途径中的糖酵解、三羧酸循环、磷酸戊糖循环和糖异生等都可能参与产细菌纤维素膜的过程,这些途径的中间代谢产物多为有机酸。从表2可知,玉米秸秆发酵后总有机酸含量大幅度增加,乙酸和葡萄糖酸含量较高。茶糖菌液发酵玉米秸秆代谢生成7种有机酸,除琥珀酸、乙酸、葡萄糖酸及柠檬酸含量上升,其余3种有机酸含量下降。发酵过程中葡萄糖酸的含量升高,菌群中出现大量醋酸菌,将葡萄糖转化为葡萄糖酸。柠檬酸含量增加,乙酸的含量上升,由于茶糖发酵液发酵过程中菌种之间的共生互生关系,代谢产物相互转化,丰富了玉米秸秆的营养成分。
Claims (10)
1.一种利用红茶发酵剂发酵玉米秸秆的方法,其特征在于,所述红茶发酵剂通过如下方法制备获得:
1)将红茶与水混合,85-95℃浸泡8-15min,滤去茶渣后,向茶液中加入蔗糖制成茶糖液,冷却至室温,所述红茶与水的料液比为1g:(80-150)mL,以茶液体积计,蔗糖添加量为6%~12%(质量);
2)向茶糖液中接入Kombucha菌,28℃摇床培养3天,得到发酵液;
3)将发酵液离心后弃上清,收集菌体得到菌泥,将菌泥与保护剂以(1~1.5):(2.5~4)的质量比混合后,保持35-45min,然后在真空度为2~10Pa条件下,-45~-55℃,23-25h冷冻干燥制得红茶发酵剂;
所述玉米秸秆的发酵方法如下:将玉米秸秆粉与按照步骤1)的方法制备得到的茶糖液混合后,接入步骤3)制备得到的红茶发酵剂进行发酵。
2.根据权利要求1所述的方法,其特征在于,步骤1)所述红茶发酵剂中菌种丰度大于0.1%的菌种如下:细菌包括Komagataeibacter xylinus、Komagataeibacter europaeus、Komagataeibacter intermedius、Komagataeibacter kakiaceti、Komagataeibacterhansenii、Komagataeibacter oboediens、Komagataeibacter medellinensis、Gluconacetobactersp.SXCC-1、Gluconacetobacter diazotrophicus、Gluconobacteroxydans、Gluconobacter japonicus、Gluconobacter albidus、Acetobactermalorum、Acetobacterpasteurianus、Acetobacter tropicalis、Acetobactersenegalensis、Acetobacter aceti、Acetobacter cerevisiae、Acetobacter nitrogenifigens、Acetobacterpapayae、Acetobacter syzygii、Acetobacter indonesiensis、Acetobacterorientalis、Acetobacter ghanensis、Sorangium cellulosum、Kozakia baliensis、Komagataella phaffii、Acetobactersyzygii、Acetobacter indonesiensis、Pediococcuspentosaceus、Gluconobacter cerinus、Gluconobacterfrateurii、Tanticharoenia sakaeratensis、Acetobacter orientalis、Clostridioides difficile、Nannocystissp.MB1016、Gluconobacter morbifer、Acetobacterghanensis和Acidiphilium cryptum;真菌包括Pichia kudriavzevii、Brettanomyces bruxellensis、Ogataeaparapolymorpha、Ogataea angusta、Kuraishia capsulata、Rhizophagusirregularis和Tremella mesenterica。
3.根据权利要求1所述的方法,其特征在于,步骤1)所述浸泡,温度为90℃,浸泡10min。
4.根据权利要求1所述的方法,其特征在于,步骤1)所述红茶与水的料液比1g:100mL;以茶液体积计,蔗糖的添加量为10%(质量)。
5.根据权利要求1所述的方法,其特征在于,步骤2)中以茶糖液体积计,菌液浓度为5.4×105CFU/mL的Kombucha菌液按照5%(v/v)的比例接种到茶糖液中。
6.根据权利要求1所述的方法,其特征在于,步骤3)所述保护剂为海藻糖与甘油按照1:1质量比组成的混合物。
7.根据权利要求1所述的方法,其特征在于,步骤3)所述冷冻干燥温度为-50℃,干燥24h。
8.根据权利要求1所述的方法,其特征在于,所述玉米秸秆粉颗粒为40目。
9.根据权利要求1所述的方法,其特征在于,所述红茶发酵剂的接种量,以玉米秸秆粉质量计,为5%-7%(g/g)。
10.根据权利要求1所述的方法,其特征在于,所述接入步骤3)制备得到的红茶发酵剂进行发酵所采用的温度为25~35℃、湿度为84%~88%,发酵时间为10-15天。
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