不同豆粕发酵液对小球藻营养成分的影响  

Effect of the soybean meal fermentation broth on nutrient composition of Chlorella vulgaris

作　　者：金卫华 张缘敏 程时劲[1] JIN Wei-hua;ZHANG Yuan-min;CHENG Shi-jin(College of Life Science and Chemistry,Wuhan Donghu University,Wuhan 430212,Hubei,China)

机构地区：[1]武汉东湖学院生命科学与化学学院,湖北武汉430212

出　　处：《粮食与油脂》2022年第12期55-58,共4页Cereals & Oils

基　　金：湖北省教育厅科学研究计划项目(B2019270)。

摘　　要：通过酵母菌、乳酸菌和枯草芽孢杆菌发酵豆粕,获得小球藻培养液,并以未发酵的豆粕培养液和人工合成培养基(BG11)为对照,测定小球藻在不同培养液中的生长趋势及营养成分。结果表明:在酵母菌发酵液中培养的小球藻生长最快,其总蛋白质、叶绿素和维生素C含量最高,分别为75.05%、1.90%和4.00%;枯草芽孢杆菌发酵液中培养的小球藻糖类含量最高,为22.70%;采用乳酸菌发酵液培养的小球藻,各营养成分含量均为中等水平;BG11培养液培养的小球藻,其蛋白质含量最低,为27.17%。使用发酵液培养小球藻,能选择性地提高其营养成分。Chlorella vulgaris culture solutions were obtained by fermenting soybean meal with yeast,lactic acid bacteria and Bacillus subtilis,and the growth trend and nutrient composition of Chlorella vulgaris in different culture solutions were determined with the unfermented soybean meal culture solution and the artificial synthetic medium(BG11)as the control.The results showed that Chlorella vulgaris grew fastest in yeast fermentation broth,and the contents of its total protein,chlorophyll,and vitamin C were 75.05%,1.90%,and 4.00%,respectively.The saccharide of Chlorella vulgaris cultured in Bacillus subtilis fermentation broth was the highest,which was 22.70%.The nutrient components of Chlorella vulgaris cultured in Lactic acid bacteria fermentation broth were moderate,and the protein content of Chlorella vulgaris cultured by BG11 was the lowest(27.17%).The nutritional composition of Chlorella vulgaris could be selectively improved by using fermentation broth.

关 键 词：小球藻 豆粕 酵母菌 乳酸菌 枯草芽孢杆菌 

分 类 号：TS201.1[轻工技术与工程—食品科学]