Abstract
To reduce tannin content in Broussonetia papyrifera leaves, steam explosion and ball milling were used to pretreat Broussonetia papyrifera leaves, and response surface methodology was used to determine the best technology for preparing protein feed by solid fermentation of Broussonetia papyrifera leaves with complex bacteria of Bacillus subtilis, lactic acid bacteria and Saccharomyces cerevisiae. The optimum process conditions were as follows: steam explosion pressure 1.4 MPa, maintaining pressure time 90 s; Ball milling time was 20 min; The fermentation time was 4 d, the water content was 60.07%, the fermentation temperature was 32.50 ℃, and the ratio of Saccharomyces cerevisiae:lactic acid bacteria:Bacillus subtilis was 1:1:1. The tannin content of Broussonetia papyrifera leaves after fermentation, steam explosion fermentation and ball milling decreased by 36.2%, 39.5% and 60.5% respectively. The crude protein content increased by 23.59%, 10.28% and 7.84% respectively. Crude ash content increased by 16.7%, 31.80% and 24.23% respectively. The crude fiber content decreased by 15.33%, 12.32% and 7.85% respectively. The calcium content of Broussonetia papyrifera leaves was 2.70%, which had no obvious change after fermentation. But the calcium content increased by 23.33% and 22.22% respectively after steam explosion and ball milling (P<0.05) by fermentation. Pretreatment and fermentation had little effect on phosphorus and crude fat content, with phosphorus content being 0.3% and crude fat content being 2.4%. The enzyme activities of raw material fermentation, steam explosion fermentation and ball milling fermentation were as high as 41.43, 44.77 and 65.10 U. The tannin reduction effect of ball milling fermentation is far superior to steam explosion fermentation and raw material fermentation, and the protein increase effect of raw material fermentation is the best.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
