微生物发酵法预处理植物油脱臭馏出物  

Pretreatment of vegetable oil deodorizer distillate by microbial fermentation

作　　者：胡弢[1] 杜晓楠[1] 赵国群[1,2] 

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]河北省发酵工程技术研究中心,河北石家庄050018

出　　处：《食品工业科技》2014年第12期147-151,共5页Science and Technology of Food Industry

基　　金：河北省高校科学研究优秀青年基金项目(Y2011106)

摘　　要：研究了一种新的植物油脱臭馏出物预处理方法即微生物发酵法。首先筛选出了能代谢利用脂肪酸的热带假丝酵母1253,然后使用该酵母发酵大豆油脱臭馏出物。在发酵过程中,随着菌体的生长,脱臭馏出物中脂肪酸被代谢消耗,提高了其中植物甾醇的含量,成功地实现了脱臭馏出物的浓缩。大豆油脱臭馏出物的适宜发酵培养基为:脱臭馏出物40g/L,尿素1.0g/L,MgSO40.1g/L,K2HPO40.2g/L,KH2PO40.2g/L。将热带假丝酵母1253接种到上述培养基中,30℃、200r/min摇床发酵96h,脱臭馏出物中脂肪酸消耗率达到70.21%,其中的植物甾醇含量由起始的15.2%提高到了28.43%。微生物发酵法预处理脱臭馏出物是一种技术上可行的、替代甲酯化预处理的方法。A new pretreatment method, microbial fermentation of vegetable oil deodorizer distillate （VODD）,was tried in this work. A yeast strain Candida tropicalis1253 was screened,which could utilize fatty acids as carbon source for cell growth,and was fermented soybean oil deodorizer distillate（SODD）. During the fermentation, fatty acids in SODD were utilized and converted into cellular components as the yeast cells grew,phytosterols concentration in SODD increased,and SODD was successfully concentrated. The optimal cultural medium of SODD was ：SODD 40g/L,urea 1.0g/L, MgSO4 0.1g/L, K2HPO4 0.2g/L, KH2PO4 0.2g/L. The medium above was inoculated with Candida tropicalis1253,and the cultures were fermented at 30℃ in a shaker at 200r/min for 96h. When the fermentation was finished,consumption of fatty acids in SODD was 70.21% ,and phytosterols concentration in SODD increased from 15.2% to 28.43%. Pretreatment of VODD by microbial fermentation was a technically feasible process and can replace pretreatment of methyl esterification of fatty acids in VODD.

关 键 词：脱臭馏出物 脂肪酸 植物甾醇 发酵 热带假丝酵母 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]