Neurospora.crassa降解茶粕培养基粗纤维的发酵工艺研究  

Fermentation Processing of Fiber Degradation from Oil-tea-cake Residue by Neurospora. crassa

作　　者：肖玉娟[1] 邓泽元[1] 范亚苇[1] 李静[1] 刘蓉[1] 胡蒋宁[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室高等研究院,江西南昌330047

出　　处：《食品科学》2010年第23期243-247,共5页Food Science

基　　金：2010年江西省科技重大专项;食品科学与技术国家重点实验室目标导向课题(SKLF-MB-201003)

摘　　要：以提取茶皂素后的茶粕为材料,研究Neurospora.crassa(粗壮脉纹胞菌)降解茶粕培养基粗纤维的发酵条件。在单因素试验的基础上,选定豆渣、米糠、含水量及发酵时间进行四因素三水平Box-Behnken实验,建立粗纤维降解率的二次回归方程,通过响应面分析得到优化组合工艺条件。结果表明:最佳的茶粕发酵条件为豆渣添加量29.38%、米糠添加量18.54%、含水量72%、发酵时间74.9h时,培养基粗纤维降解率达到最大值。该条件下粗纤维降解率预测值为48.65%,验证值为48.36%。The fermentation processing for fiber degradation from the residue of oil-tea-cake after the extraction of tea saponin was investigated. According to results of single-factor experiments, soybean residue, rice bran, water content and fermentation time were selected for the Box-Behnken design to establish a quadric regression equation for describing the degradation of fiber. The optimal fermentation conditions were achieved by response surface analysis to be soybean residue of 29.38%, rice bran of 18.54%, water content of 72% and fermentation time of 74.9 h. Under the optimal fermentation conditions, the highest degradation of fiber reached up to 48.65%, which was consistent with 48.36% of the validated value.

关 键 词：粗壮脉纹胞菌 茶粕 发酵条件 响应曲面法优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]