出芽短梗霉固态发酵啤酒糟制备阿魏酰低聚糖和膳食纤维工艺研究  

Preparation process of feruloyl oligosaccharides and dietary fiber from brewer’s spent grain by solid-state fermentation of Aureobasidium pullulans

作　　者：卜雯丽 李凤伟 王杰 丁霄霄 商曰玲 余晓红 BU Wenli;LI Fengwei;WANG Jie;DING Xiaoxiao;SHANG Yueling;YU Xiaohong(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;School of Marine and Bioengineering,Yan Cheng Institute of Technology,Yancheng 224051,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]盐城工学院海洋与生物工程学院,江苏盐城224051

出　　处：《中国酿造》2019年第5期38-43,共6页China Brewing

基　　金：江苏省科技厅苏北科技发展计划项目(富民强县)(No.BN2015123);江苏省六大人才高峰项目(No.2015-NY-022);江苏省社会发展项目(No.BE2018682);江苏省高校自然科学基金(No.18KJB550012)

摘　　要：以啤酒糟为试验材料,研究固态发酵制备阿魏酰低聚糖和膳食纤维的最佳发酵工艺条件。以阿魏酰低聚糖和可溶性膳食纤维含量为评价指标,选择木聚糖、尿素、磷酸二氢钾为影响因素,通过正交试验确定最佳固态培养基配方。在接种量、发酵时间和发酵温度3个单因素试验的基础上,利用响应面法优化出芽短梗霉发酵啤酒糟的发酵工艺条件。结果表明,固态发酵的最佳培养基配方为木聚糖6%、尿素4%和磷酸二氢钾1%;最佳固态发酵条件为接种量12%、发酵时间4d和发酵温度29℃。在此优化条件下,阿魏酰低聚糖含量和可溶性膳食纤维含量都达到最高,分别为37.67μmol/L和23.76%。Using brewer's spent grain as raw material, the optimum fermentation process conditions for the preparation of feruloyl oligosaccharides and dietary fiber by solid-state fermentation were studied. Taking the content of feruloyl oligosaccharides and soluble dietary fiber as evaluation indexes, the xylan, urea and KH2PO4 as influencing factors, the optimum formula of solid medium was determined by orthogonal tests. Based on the results of three single factors including inoculum, fermentation time, and temperature, the fermentation process conditions of brewer's spent grains by Aureobasidium pullulans were optimized by response surface methodology. The results showed that the optimum formula of medium for solid-state fermentation was as follows: xylan 6%, urea 4%, and KH2PO4 1%. The optimum solid-state fermentation conditions were as follows: inoculum 12%, fermentation time 4 d and temperature 29 ℃. Under these optimized conditions, the content of feruloyl oligosaccharides and dietary fiber was 37.67 μmol/L and 23.76%, respectively.

关 键 词：出芽短梗霉 啤酒糟 阿魏酰低聚糖 膳食纤维 固态发酵 

分 类 号：TS26[轻工技术与工程—发酵工程]