黑曲霉发酵副产物中营养成分分析  

Analysis of nutrients in fermented by-products by Aspergillus niger

作　　者：林流丹[1] 欧仕益[1] 黄才欢[1] 杨爱华[1] 

机构地区：[1]暨南大学食品科学与工程系,广州510632

出　　处：《食品科技》2007年第9期145-148,共4页Food Science and Technology

基　　金：广州市科技攻关项目(2003Z3/10061)

摘　　要：为了再利用黑曲霉发酵生产阿魏酸酯酶和阿拉伯木聚糖酶的副产物,通过评价麦麸、玉米麸皮和蔗渣发酵副产物的营养价值,从而探讨它们作为饲料的可行性。研究了硝酸钠、硫酸铵和碳酸铵等氮源对黑曲霉固体发酵所得的水提液和残渣中的可溶性固形物、阿魏酸、低聚糖、氨基态氮、核黄素和蛋白质含量的影响。结果表明,黑曲霉在以麦麸为原料的培养基上生长良好,且以硝酸钠为无机氮源发酵所得水提液的营养价值最佳,但蛋白质含量却比未发酵麦麸减少了36%。另外,蔗渣发酵后其核黄素和蛋白质含量却大大增加,分别是原料的50倍和2.5倍,但在玉米麸皮发酵产物中增加的幅度不大。In order to reuse the by-products after production of ferulic acid esterase and arabinoxylase by Aspergillus niger, an evaluation of nutritional value of the by-products of fermented wheat bran, maize bran and sugarcane bagasse was carried out and their application in animal feed was discussed. The effect of different nitrogen sources, including NaNO3, （NH4）2SO4, （NH4）2CO3 on soluble solid, ferulic acid, oligosaccharides, amino acid nitrogen, riboflavin and protein, etc. In the fermentation liquid and residue was studied after Aspergillus niger solid-state fermentation. The results showed that, using wheat bran as medium, the fungi grew well and the nutritive value of the fermentation liquid was the highest among the three cereal byproducts as medium when NaNO3 was added, however, the content of protein had been reduced by 36% compared to wheat bran. Riboflavin and protein content in the fermented sugarcane bagasse increased significantly, 50 and 2.5 times to raw material, but less increase was found in maize bran fermented products.

关 键 词：黑曲霉 可溶性固形物 阿魏酸 低聚木糖 氨基态氮 核黄素 单细胞蛋白 

分 类 号：TS201.4[轻工技术与工程—食品科学]