好食脉孢霉固态发酵麸皮产类胡萝卜素的研究
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摘要
以好食脉孢霉为菌种,通过固态发酵麸皮生产类胡萝卜素,将类胡萝卜素产量作为发酵指标,通过对培养基含水量、无机盐种类及添加量、氮源种类及添加量、培养基装量的单因素和正交试验,确定最优培养基条件为:麸皮12.5 g、KH_2PO_4 0.25 g、豆渣(氮源)添加量2%(与麸皮量比w/w)、MgSO_4添加量0.3%(与麸皮量比w/w)、培养基含水量85%,pH值约为7.5。最佳发酵条件为:接种量15%(与麸皮量比w/w),孢子浓度为1.05×10~7个/mL好食脉孢霉、培养温度30℃、培养时间为96 h。通过优化后的类胡萝卜素产量为147.38μg/g。
Carotenoids were produced by solid-state fermentation of bran using the Neurospora sitophila. Using carotenoid yield as index, the optimal medium elements were determined by single factor and orthogonal test on the water content of the medium, the type and amount of inorganic salts, the type and amount of nitrogen source, the amount of medium loaded. The orthogonal test showed that the addition of 12.5 g of bran, 0.25 g of KH_2PO_4, 2% of soybean dregsas nitrogen source(w/w to bran content), 0.3% of MgSO_4(w/w to bran content), 85% of water content and 7.5 of pH value of medium were used. The optimal fermentation conditions were as follows: the inoculation amount was 15% with the spore concentration of 1.05×10~7 cells/mL, the culture temperature was 30 ℃, and the culture time was 96 h. The optimized carotenoid yield was 147.38 μg/g.
Carotenoids were produced by solid-state fermentation of bran using the Neurospora sitophila. Using carotenoid yield as index, the optimal medium elements were determined by single factor and orthogonal test on the water content of the medium, the type and amount of inorganic salts, the type and amount of nitrogen source, the amount of medium loaded. The orthogonal test showed that the addition of 12.5 g of bran, 0.25 g of KH_2PO_4, 2% of soybean dregsas nitrogen source(w/w to bran content), 0.3% of MgSO_4(w/w to bran content), 85% of water content and 7.5 of pH value of medium were used. The optimal fermentation conditions were as follows: the inoculation amount was 15% with the spore concentration of 1.05×10~7 cells/mL, the culture temperature was 30 ℃, and the culture time was 96 h. The optimized carotenoid yield was 147.38 μg/g.
引文
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[2]Maldonade I R,Rodriguez-amaya D B,Scamparini A R P.Carotenoids of yeasts isolated from Brazilian ecosystem[J].Food Chemistry,2008,107(1):145-150.
[3]Ungureanu C,Marchal L,Chirvase A A,et al.Centrifugal partition extraction,a new method for direct metabolites recovery from culture broth:case study of torularhodin recovery from Rhodotorula rubra[J].Bioresource Technology,2013,132:406-409.
[4]李静,杨建远,杨风玲,等.粗壮脉纹孢菌固态发酵产类胡萝卜素的条件优化及其抗氧化活性[J].中国食品学报,2017,17(5):55-63.
[5]郑洛昀,辛嘉英,王艳,等.醋糟发酵红酵母产类胡萝卜素的研究[J].农产品加工,2016(16):1-5.
[6]王倩倩.红酵母和好食脉孢霉发酵糟渣产类胡萝卜素的研究[D].晋中:山西农业大学,2016.
[7]王殿友,任健.好食脉孢菌固态发酵脱脂葵花籽粕制备抗氧化活性肽的研究[J].中国油脂,2014,39(10):30-33.
[8]邓永平,艾瑞波,刘晓兰,等.GRAS真菌好食脉孢霉固态发酵醋糟产类胡萝卜素的优化[J].饲料工业,2018,39(18):43-47.
[9]陈洪伟.固态发酵麸皮制备发酵饲料的研究[D].大连:大连工业大学,2011.
[10]Patrick Gervais,Paul Molin.The role of water in solid-state fermentation[J].Biochemical Engineering Journal,2003(13):85-101.
[11]吴耘红,冮洁,吴红艳,等.一种好食脉菌固态发酵生产β-胡萝卜素的方法:CN 101134977A[P].
[12]吴泽柱,盛艳.玉米糖浆代替糖蜜为碳源的酵母发酵培养基的优化[J].中国食品添加剂,2014(1):178-182.
[13]孔维宝,杨洋,陈冬,等.一株类胡萝卜素产生菌的鉴定及其发酵培养基优化[J/OL].食品科学:1-11[2018-12-20].
[14]张坤生,连喜军,李红,等.红酵母高产β-胡萝卜营养因子的选择[J].食品工业科技,2004(7):60-62.
[15]孙佳静,李貌,孙志洪,等.胶红酵母产类胡萝卜素固态发酵工艺[J].中国农业科学,2018,51(10):1982-1994.
[16]唐棠.红酵母Y-5菌株产类胡萝卜素发酵条件的研究[D].雅安:四川农业大学,2011.
[17]张文佳,张永根,吴爽,等.混菌固态发酵豆渣条件优化及其发酵效果的初步研究[J].饲料工业,2016(21):46-51.
[18]程奔,李啸,许超群,等.金属离子对低糖酵母发酵活性的影响[J].中国酿造,2017,36(5):53-57.
[19]王夫杰,赵金杨,张金兰,等.响应面法优化食用菌农平1号固态发酵豆渣的条件[J].食品科学,2015,36(9):89-96.
[20]安晓萍,王园,史俊祥,等.固态发酵麸皮制备复合多糖的菌种和营养盐优化[J].饲料工业,2017,38(22):46-50.
[21]刘策,曹清明,刁其玉,等.固态发酵技术在糟渣类副产品的应用研究进展[J].粮食与饲料工业,2013(12):42-45.
[22]刁欢,朱梦情.固态发酵法生产植物糟渣类饲料的研究进展[J].中国饲料,2018(21):74-78.