果酒残渣废液发酵生化黄腐酸的菌种筛选
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摘要
为了高附加值利用果酒生产中的残渣废液,以残渣废液为原料制备生化黄腐酸(BFA),采用液-固混合发酵,以发酵液中BFA的含量为考量指标,从七种菌株中筛选优良菌并对其进行复配组合,然后对优势菌种组合配比进行了优化.探究单菌和混合菌发酵对BFA产率的影响.结果表明,单菌发酵时,绿色木霉的发酵力最强,其发酵液中BFA含量高达23.68%;混菌发酵时,当菌种组合中同时含有酿酒酵母和克勒克酵母时,BFA发酵受到明显的抑制,造成BFA产量降低;黑曲霉、绿色木霉和克勒克酵母是混菌发酵的适宜组合,并且当三者的比例为1∶1∶2时,发酵液的BFA含量最高达30.21%,相比原醪液的BFA含量提高了11.37%.
This paper used residue wastes in producing fruit wine to make biochemical fulvic acid(BFA) in a method of liquid-solid fermentation,which increased the utilization rate of these wastes.This paper recorded the BFA contents in single-screening test and selected several excellent strains from seven test strains.Then the author investigated how to mix these excellent strains to make them a superior mixed flora.According to the research,during the single-screening test,the fermenting power of Trichoderma viride was the best among those seven test strains,with the BFA content up to 23.68%.During the mixed fermentation,it was found that if a mixed strain contained Saccharomyces cerevisiae and Kloeckera apiculata at the same time,the BFA fermentation would be greatly inhibited,resulting in a decrease in BFA production.When a mixed strain contained Aspergillus niger,Trichoderma viride and Klebsiella with a ratio of 1∶1∶2,it would become the expected superior flora,with the highest BFA content 30.21% which was 11.37% more than the original fermentation broth.
This paper used residue wastes in producing fruit wine to make biochemical fulvic acid(BFA) in a method of liquid-solid fermentation,which increased the utilization rate of these wastes.This paper recorded the BFA contents in single-screening test and selected several excellent strains from seven test strains.Then the author investigated how to mix these excellent strains to make them a superior mixed flora.According to the research,during the single-screening test,the fermenting power of Trichoderma viride was the best among those seven test strains,with the BFA content up to 23.68%.During the mixed fermentation,it was found that if a mixed strain contained Saccharomyces cerevisiae and Kloeckera apiculata at the same time,the BFA fermentation would be greatly inhibited,resulting in a decrease in BFA production.When a mixed strain contained Aspergillus niger,Trichoderma viride and Klebsiella with a ratio of 1∶1∶2,it would become the expected superior flora,with the highest BFA content 30.21% which was 11.37% more than the original fermentation broth.
引文
[1] 王国文.生化黄腐酸菌剂生产技术及应用效果研究[D].郑州:河南农业大学,2016.
[2] 杨晓玲,朱京涛,张建文.生化黄腐酸的提取及其理化性质的研究[J].吉林农业大学学报,2003,25(1):18-20,23.
[3] 王思同.生物腐殖酸的制备及其应用[D].泰安:山东农业大学,2017.
[4] 王秀飞,张维东,魏秀英,等.秸秆发酵生产生化黄腐酸的特点及应用[J].现代农业科技,2013(19):261-262.
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[10] 朱运平,褚文丹,黎芳,等.黑曲霉1504产葡萄糖氧化酶的ARTP诱变、产酶条件优化及改良面粉品质研究[J].中国食品学报,2019,19(2):90-97.
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[12] 杨献红,乔桂芳,段健康.容量滴定法测定黄腐酸含量[J].河南化工,2006,23(8):42-43.
[13] 姜伯玲,王曙阳,李文建,等.绿色木霉与黑曲霉混合发酵产纤维素酶的研究[J].中国酿造,2015,34(7):28-31.
[14] Johnson E A.Biotechnology of non-saccharomyces yeasts:The ascomycetes[J].Appl Microbiol Biot,2013,97:503-517.
[15] 刘陶.利用甜高梁秸秆汁发酵生化黄腐酸复合生物液肥及其应用的研究[D].西安:西北大学,2005.
[16] 惠有为,赵亚玲,赵健,等.果渣固体发酵生产黄腐酸[J].西北大学学报(自然科学版),2005,35(6):746-750.
[17] 沈玉龙.利用生物发酵法生产黄腐酸类物质[J].化工科技市场,2002(3):29-30.
[18] 荆雄,杨辉,苏文,等.非酿酒酵母与酿酒酵母混合发酵柿子酒特性的研究[J].中国酿造,2018,37(12):52-56.
[19] 杨君芳.液态混菌发酵产纤维素酶的实验研究[D].郑州:郑州大学,2011.
[2] 杨晓玲,朱京涛,张建文.生化黄腐酸的提取及其理化性质的研究[J].吉林农业大学学报,2003,25(1):18-20,23.
[3] 王思同.生物腐殖酸的制备及其应用[D].泰安:山东农业大学,2017.
[4] 王秀飞,张维东,魏秀英,等.秸秆发酵生产生化黄腐酸的特点及应用[J].现代农业科技,2013(19):261-262.
[5] 李瑜.微生物发酵生产黄腐酸复配制备玉米种衣剂及包衣应用研究[D].西安:西北大学,2009.
[6] 边文骅,边志立,边志敏,等.利用发酵工艺生产黄腐酸的方法[P].中国专利:CN1087121,1994-05-25.
[7] 焦如珍,董玉红,丁之铨,等.糖蜜发酵酒精废液生产生化黄腐酸的高产工艺参数优化[J].林业科学,2016,52(10):89-95.
[8] 边文骅.腐植酸形成的微生物学机理研究概况[J].腐植酸,2001(2):1-5.
[9] 诺沃格鲁茨基.土壤腐殖质及其形成的微生物学因素[M].北京:人民教育出版社,1960.
[10] 朱运平,褚文丹,黎芳,等.黑曲霉1504产葡萄糖氧化酶的ARTP诱变、产酶条件优化及改良面粉品质研究[J].中国食品学报,2019,19(2):90-97.
[11] 徐灵芝,黄亮,王平,等.绿色木霉发酵制备雷竹笋渣膳食纤维的工艺研究[J].中国酿造,2014,33(9):58-62.
[12] 杨献红,乔桂芳,段健康.容量滴定法测定黄腐酸含量[J].河南化工,2006,23(8):42-43.
[13] 姜伯玲,王曙阳,李文建,等.绿色木霉与黑曲霉混合发酵产纤维素酶的研究[J].中国酿造,2015,34(7):28-31.
[14] Johnson E A.Biotechnology of non-saccharomyces yeasts:The ascomycetes[J].Appl Microbiol Biot,2013,97:503-517.
[15] 刘陶.利用甜高梁秸秆汁发酵生化黄腐酸复合生物液肥及其应用的研究[D].西安:西北大学,2005.
[16] 惠有为,赵亚玲,赵健,等.果渣固体发酵生产黄腐酸[J].西北大学学报(自然科学版),2005,35(6):746-750.
[17] 沈玉龙.利用生物发酵法生产黄腐酸类物质[J].化工科技市场,2002(3):29-30.
[18] 荆雄,杨辉,苏文,等.非酿酒酵母与酿酒酵母混合发酵柿子酒特性的研究[J].中国酿造,2018,37(12):52-56.
[19] 杨君芳.液态混菌发酵产纤维素酶的实验研究[D].郑州:郑州大学,2011.