Effects of different starter cultures on the fermentation and nutritional quality of Astragalus membranaceus residue
The purpose of this study was to explore the effects of different starters on the fermentation and nutritional quality of astragalus residue.The dried Astragalus dregs were crushed and screened,and the Astragalus dregs were fermented by Photosynthetic bacteria,Bacillus subtilis and Lactobacillus plantarum:Blank control group(CON),Bacillus subtilis(BS),Lactobacillus plantarum group(LP),photosynthetic bacteria group(PSB),Bacillus subtilis + Lactobacillus plantarum group(BS+LP),Bacillus subtilis+Photosynthetic bacteria group(BS+PSB),Lactobacillus plantarum +Photosynthetic bacteria group(LP+PSB),Bacillus subtilis+Lactobacillus plantarum+photosynthetic bacteria group(BS+LP+PSB)Through the detection of nutritional components,bioactive substances,aflatoxin B1 and vomiting toxin of astragalus residue after fermentation,the suitable starter was selected to improve the utilization rate of astragalus residue.Compared with the control group,except for the BS group,the dry matter content of all other experimental group was significantly decreased(P＜0.05);P the crude protein content of the SB,LP+PSB and BS+LP+PSB groups was significantly higher than that of the other groups(P＜0.05),and the crude fat content of the BS,LP,BS +PSB groups was significantly lower than that of the control group and other experimental groups(P＜0.05).The crude ash content of the BS and PSB groups was significantly higher than that of the control group(P＜0.05),and there was no significant difference between the LP,BS+LP,LP+PSB groups and the control group(P＞0.05),and there was no significant difference in crude fiber content between the groups(P＞0.05).The content of polysaccharides in the LP,BS+PSB,LP+PSB and BS+LP+PSB groups was significantly higher than that in the control group and other experimental groups(P＜0.05),and there was no significant difference in saponins and flavonoids among the groups(P＞0.05).In conclusion,the addition of different fungal agents or conforming agents to Astragalus membranaceus residue did not affect the effects of aflatoxin B1 and vomitoxin after fermentation,and there was no significant difference in aflatoxin B1 and vomitoxin between the groups(P＞0.05).The addition of Bacillus subtilis,Lactobacillus plantarum and photosynthetic bacteria with a proportion of 1∶1∶1 and a relative content of 0.1%could effectively increase the content of crude protein and polysaccharide and significantly reduce the content of crude fat.
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