好食脉孢霉固体发酵玉米麸皮产阿魏酰低聚糖工艺优化  

Optimization of Production of Ferulic Oligosaccharides by Solid State Fermentation of Neurospora sitophila

作　　者：肖凯 邓永平[1,2] 刘宇驰 刘晓兰 王燕[1,2] 赵雨 XIAO Kai;DENG Yongping;LIU Yuchi;LIU Xiaolan;WANG Yan;ZHAO Yu(College of Food and Biological Engineering,Qiqihar University,Qiqihar 161006,China;Key Laboratory of Corn Deep Proessing Theory and Techology,Qiqihar University,Qiqihar 161006,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]黑龙江省玉米深加工理论与技术重点实验室,黑龙江齐齐哈尔161006

出　　处：《食品工业科技》2023年第16期1-7,共7页Science and Technology of Food Industry

基　　金：黑龙江省“百千万”工程科技重大专项(2020ZX06B01);黑龙江省教育厅校地合作项目(135409507);齐齐哈尔大学研究生创新科研项目(YJSCX2021043);齐齐哈尔大学大学生创新创业训练计划项目(202010232224)。

摘　　要：本文优化了玉米麸皮固体发酵制备阿魏酰低聚糖(Feruloylated oligosaccharides,FOs)的工艺条件。利用“一般认为安全”(Generally recognized as safe,GRAS)真菌好食脉孢霉(Neurospora sitophila)为发酵菌种,以FOs含量为指标,通过单因素实验和响应面试验优化了培养基和培养条件,包括接种量、发酵时间、发酵温度、加水量。结果表明:250 mL锥形瓶装玉米麸皮5 g、玉米麸皮质量2%(w/w)的豆粕,接种量1.17×10^(5)个孢子/瓶、发酵时间75 h、发酵温度28℃、加水量15.2 mL,在此条件下FOs产量为(1.52±0.02)μmol/g,与模型预测的理论值(1.56μmol/g)接近,较优化前提高了60.83%。综上,经过发酵工艺的优化显著提高了产物中FOs的含量,这为提高玉米麸皮的附加值、拓宽玉米麸皮FOs制备路径提供了新思路。The solid-fermented process conditions of producing feruloylated oligosaccharides(FOs)from corn bran were optimized in this study.The fungus Neurospora sitophila(generally recognised as safe,GRAS)was used as fermenting species,and FOs content was considered as the indicator,the single-factor and response surface experiments were performed to optimize the culture medium and culture conditions,including inoculation amount,fermentation time,fermentation temperature,and added amount of water.An FOs yield of 1.52μmol/g was achieved under the following conditions:5 g of corn bran and 2%of corn bran weight(w/w)of soybean meal in a 250 mL conical flask,an inoculation size of 1.17×10^(5) spores/flask,a fermentation time of 75 h,a fermentation temperature of 28℃,and added water mount of 15.2 mL.The observed yield value was close to the theoretical value predicted by the model(1.56μmol/g),and increased by 60.83%compared with that of the pre-optimized process.Therefore,the FOs content of the product significantly increased by the optimization of the fermentation process,which offered a novel thought for enhancing the added value and expanding the routes for preparing maize bran-derived FOs.

关 键 词：好食脉孢霉 玉米麸皮 固体发酵 FOS 

分 类 号：Q815[生物学—生物工程]