重组毕赤酵母菌发酵木薯脱氰工艺的优化  

Optimization of decyanation technology of cassava fermentation by pichia pastoris

作　　者：冯爱娟[1] 叶茂[1] 吴酬飞[2] 王江海[2] 

机构地区：[1]广东轻工职业技术学院,广东广州510080 [2]中山大学海洋学院,广东广州510006

出　　处：《粮食与饲料工业》2015年第5期45-48,共4页Cereal & Feed Industry

基　　金：广东高校特色调味品工程技术开发中心建设项目(GCZX-B1103);广东轻工职业技术学院校级项目(KJ201107);广东省高等职业教育专业领军人才培育项目

摘　　要：木薯块根和皮中都含有有毒物质氢氰酸,在食品和饲料行业进行木薯产品加工之前都要进行脱毒处理,传统的浸水、晒干、烘干和水煮等方法在脱毒效率、成本以及溶剂残留等方面显得不尽人意,这就使得木薯在食品和饲料行业的广泛应用大受限制,因此寻找一种高效安全的脱毒方法应用在木薯产品的加工中显得非常有意义。本实验以重组毕赤酵母GS115-Ch-Glu为实验对象,以HCN脱除率为主要指标,考察了接种量、温度、pH值、水分、发酵时间等因素对毕赤酵母发酵木薯脱氰的影响,在单因素实验基础上对木薯发酵脱毒进行正交试验,最后确定了最佳发酵脱毒工艺条件为:接种量2.0%、温度30℃、pH6.0、水分50%及发酵时间54h。在此最佳条件下,HCN脱除率达95.0%以上,是目前已知微生物法木薯脱毒的最高HCN脱除率。Cassava＇s utilization is restricted in food and feed industry by the existence of HCN in its root and surface skin,and the treatement of detoxification before cassava processing is needed.The traditional methods of immersion,drying in the sun,drying and boiling have poor effect in the detoxification efficiency,cost and solvent residue,so to find a kind of efficient and safe detoxification method used in the processing of cassava products is very meaningful.The detoxification technology of cassava by pichia pastoris GS115-Ch-Glu fermentation was studied.With decyanation as the main indicator,the key factors of inoculum size,temperature,pH value,moisture content and fermentation time were discussed.Based on the single factor experiments,the orthogonal experiment design showed the optimum technological conditions of fermentation detoxification as that：inoculation size of 2.0%,30℃,pH6.0,moisture content of 50% and 54 h.Under these conditions,the decyanation was above 95.0%,which was currently known the highest of detoxified cassava by microbial method.

关 键 词：重组毕赤酵母 氢氰酸脱除率 木薯 微生物法 脱毒工艺 

分 类 号：S816.9[农业科学—饲料科学]