Effects of solid-state fermentation of different lactic acid bacteria on the nutritional value of black soldier fly
In order to investigate the effects of solid-state fermentation of different lactic acid bacteria on the nutritional index,pH,lactic acid and peptide content of the black soldier fly larvae.The experiment included 4 groups,namely control group(unfermented),test group 1(Lactobacillus plantarum),test group 2(Enterococcus faecalis)and test group 3(Lactobacillus acidophilus),with three replicates per group.Black soldier fly larvae were mixed with bran at 1∶1,seed solution for fermentation was added separately.The mixed samples were put into fermentation bags separately and placed in an artificial climate chamber at 35℃ for 3 days.The results showed that three Lactobacillus fermentation starters could significantly reduce the crude fibre content(P＜0.05)compared with the control group.The valine content increased by 11.25％(P＜0.05),10.00％(P＜0.05)and 16.25％(P＜0.05)respectively,and the proline content increased by 15.73％(P＜0.01),13.75％(P＜0.01).Lactic acid content was significantly different among all groups(P＜0.01),and lactic acid content in test group 1 was the highest,reaching 8.72％.The pH of each test group decreased significantly after fermentation(P＜0.01),with the lowest pH in test group 1.The polypeptide content increased significantly in all three test groups after fermentation(P＜0.01).In conclusion,Lactobacillus plantarum was preferred as a feed starter for black water fly fermentation.
NETL
NSTL
万方数据
维普
