Zhao Y N, Wang H F, Liu J X
College of Animal Sciences, Zhejiang University, Hangzhou, China.
Lett Appl Microbiol. 2018 Aug;67(2):197-204. doi: 10.1111/lam.13012. Epub 2018 Jun 27.
Jatropha curcas seed cake is a by-product generated after oil extraction from J. curcas seeds. Although the protein content is high, the cake contains phorbol esters and antinutritional factors such as phytates, trypsin inhibitors, lectins and tannins. Therefore, it cannot be directly used in food or feed. In this study, the toxic compounds and antinutrients present in J. curcas seed cake were detoxified by fermentation with Enterobacter Z11, a soil-borne isolate. Solid-state fermentation was undertaken under optimized conditions: deoiled cake, 5·0 g; initial moisture content, 50%; temperature, 30°C; and inoculum, 2 × 10 cells per gram of cake. Postfermentation, bacterial growth, pH and the amount of antinutrients were studied. Fermentation reduced the content of phorbol esters, phytates, lectins, tannins and trypsin inhibitors by 51·6, 82·6, 88·9, 37·8 and 90·5%, respectively.
The strain of Enterobacter cloacae Z11 was originally isolated from the soil. To the best of our knowledge, E. cloacae has never been used to remove toxins and antinutritional factors in Jatropha curcas seed cake (JSC). Under the optimized condition, fermentation with the Enterobacter strain decreased the phorbol esters content in JSC by 51·6%, and phytates, tannins, lectins and trypsin inhibitors contents by 83, 38, 89 and 90%, respectively. This study provided a new method with potential to render the seed cake suitable for use in feed. Further study is needed to focus on remaining toxicity and nutritional value post-treatment.
麻疯树籽饼是麻疯树种子榨油后产生的副产品。尽管其蛋白质含量高，但该饼含有佛波酯以及抗营养因子，如植酸盐、胰蛋白酶抑制剂、凝集素和单宁。因此，它不能直接用于食品或饲料。在本研究中，用土壤分离菌株阴沟肠杆菌Z11发酵对麻疯树籽饼中的有毒化合物和抗营养物质进行了解毒。在优化条件下进行固态发酵：脱油饼5.0克；初始水分含量50%；温度30℃；接种量为每克饼2×10个细胞。发酵后，研究了细菌生长、pH值和抗营养物质的含量。发酵分别使佛波酯、植酸盐、凝集素、单宁和胰蛋白酶抑制剂的含量降低了51.6%、82.6%、88.9%、37.8%和90.5%。
阴沟肠杆菌Z11菌株最初是从土壤中分离出来的。据我们所知，阴沟肠杆菌从未被用于去除麻疯树籽饼（JSC）中的毒素和抗营养因子。在优化条件下，用阴沟肠杆菌菌株发酵使JSC中的佛波酯含量降低了51.6%，植酸盐、单宁、凝集素和胰蛋白酶抑制剂的含量分别降低了83%、38%、89%和90%。本研究提供了一种使籽饼适合用于饲料的新方法。需要进一步研究关注处理后的残留毒性和营养价值。
