| Two compound microbial inoculums,Mix1 and Mix2,formed by lactic acid bacteria,yeast,Bacillus,and Trichoderma reesei,were used in this experiment as fermentation bactericides.At the above stuff were compounded with cellulase-rich enzymes simultaneously.The enzyme preparation as an auxiliary additive is consisted in four groups of Mix1,Mix1+Enzyme,Mix2and Mix2+Enzyme,and four types of fermented materials:Codonopsis pilosula residue,Gan herb residue,Motherwort herb residue,and Astragalus mixed dregs.Though 0 d,3 d,7 d,14 d,21 d,28 d and 56 d fermentation,the pH,viable counts,mycotoxins,and nutrients such as reducing sugar,crude protein,NDF,ADF,and crude ash were measured.The main results are as follows:(1)By analyzing the quality monitoring indicators and changes in nutrient composition before and after fermentation of Radix Codonopsis dregs fermentation process,It was found that after 56 days of fermentation at room temperature,the pH range was 4.11 to 4.37 and the number of viable cells was 3.8×10~7 CFU/g.Compared with the control group,the CP content increased by 3.5%after treatment with the Mix1+enzyme preparation,and the difference was not significant.NDF content decreased by 12.4%(P<0.05),ADF content decreased by 12.0%(P<0.01),and reducing sugar content increased by 36%(p<0.01).The levels of aflatoxin and zearalenone ketoxins were determined to be 2.95 ppb and 28.9 ppb,respectively.These results are in line with feed hygiene standards.With reference to the“Quality Evaluation Standard for Fermented Chinese Herb Residues after Fermentation”,the sensory evaluation of Codonopsis pilosula sampled after the sensory evaluation showed that one group was excellent and three were good.(2)Through pre-test,we found that due to the small amount of astragalus sugar,the single fermentation effect was not good,so in the formal test,the white peony dregs was selected as the composing raw material for mixed fermentation.By analyzing the quality monitoring indicators and the changes of nutrient composition before and after fermentation in the process of fermentation of Astragalus mixed dregs,it was found that after 56 d fermentation at room temperature,the pH range was from 3.58 to 4.03 and the number of viable cells was 1.45×10~7CFU/g.Compared with control group,the ADF content was decreased by 12.3%(P<0.01)under the Mix1 treatment.After the Mix2+enzyme treatment,the CP content increased by 11.5%(P<0.01)and the reducing sugar content increased by 40%.Under the Mix 2 treatment,the NDF content decreased by 6.7%(p<0.05).The levels of aflatoxin and zearalenone ketoxins were 2.85 ppb and 53.9 ppb,respectively,which met the hygienic standards for feed production.With reference to the“Standards for Quality Evaluation of Fermented Chinese Herbal Dregs after Fermentation”,the sensory evaluation of the mixed medicinal dregs of the Scutellariae Radix is based on a comprehensive evaluation and three good grades are obtained,one of which is good.(3)By analyzing the quality monitoring indicators and changes of nutrient composition before and after fermentation in the motherwort herb residue fermentation process.It was found that after fermentation for 56 days at room temperature,the pH variation from 4.51 to 4.86 and the number of viable cells reached 2.52×10~7 CFU/g.Under Mix2 treatment,CP content increased by 1.7%compared to the control group,with no significant differences.After the Mix2+enzyme treatment,the NDF content decreased by 16.7%(p<0.01)and the reducing sugar content increased by 30.8%(P<0.01).After treatment with Mix1+enzyme preparation,the ADF content was decreased by 13.9%(P<0.01)and the reducing sugar content was increased by29.7%(P<0.01).The levels of aflatoxin and zearalenone ketoxins were determined to be 1.74ppb and 27.8 ppb,respectively,which are in line with the hygienic standards for feed production.With reference to the“Standards for Quality Evaluation of Fermented Chinese Medicinal Dregs after Fermentation”,the sensory evaluation of fermented Motherwort herbal slags resulted in four comprehensive scores.(4)Through analysis of quality monitoring indicators and changes in nutrient composition before and after fermentation in the process of fermentation of glucoside residue,it was found that after 56 days of fermentation at room temperature,the pH range was 4.05 to 4.44 and the number of viable cells was 2.56×10~7 CFU/g.After the dry herb slag was fermented in the four experimental groups,the CP content decreased to varying degrees,and the decrease was most obvious after the Mix2 treatment,which was 4.0%(P<0.01).Under Mix1 treatment,NDF content decreased by 13.9%(P<0.01)and ADF content decreased by 8.5%(P<0.05).After the Mix1+enzyme preparation,Mix2+enzyme treatment,the reducing sugar content was increased by 62%and 66%,respectively(P<0.01).The aflatoxin and zearalenone ketoxins have been determined to be 8.3 ppb and 175.9 ppb,respectively,which are in line with feed hygienic production standards.With reference to the“Quality Evaluation Standards for Fermented Chinese Herbal Dregs after Fermentation”,the sensory evaluation of fermented Gan herbal dregs yielded 4 superior results.In summary,different fermentation agents have different effects on the fermentation of different dregs.Mix1 had a significant effect on the reducing sugar content of Dangshen dregs and Ganzhi dregs.Mix2 had a significant effect on the content of reducing sugars in Huangqin mixed dregs,motherwort herbal slag and Ganzhi dregs.The four dregs of Radix Codonopsis,Radix Paeoniae Alba,Radix Astragali,Motherwort,and Radix Glycyrrhizae were fermented and the content of reducing sugars increased by 36%,40%,30.8%,and 66%,respectively.The contents of NDF and ADF of Codonopsis pilosula,Radix Astragali mixed dregs and Ganzhi dregs were significantly reduced after treatment with Mix1 and Mix1+Enzyme preparations.The content of NDF and ADF in Yimu herb slag after Mix2 treatment was significantly reduced. |
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