Effects of thermophilic and acidophilic microbial consortia on maize wet-milling steeping  

作　　者：Yaqin Sun Wenjing Xia Langjun Tang Zhilong Xiu Weiwu Jin Xiaoyan Wang Jin Tao Haijun Liu Hongyan An Yi Li Yi Tong 

机构地区：[1]MOE Key Laboratory of Bio-Intelligent Manufacturing,School of Bioengineering,Dalian University of Technology,No.2 Linggong Road,Ganjingzi District,Dalian City,Liaoning Province 116024,P.R.China [2]Jilin COFCO Biochemistry Co.,Ltd.(National Engineering Research Center of Corn Deep Processing),1717 Xiantai Street,Nanguan District,Changchun City,Jilin Province 130033,P.R.China

出　　处：《Bioresources and Bioprocessing》2024年第1期922-932,共11页生物资源与生物加工(英文)

基　　金：supported by National Key Research and Development Program of China(2021YFD2101000/2021YFD2101002).

摘　　要：To understand the ecology of species and promote biotechnology through beneficial strain selection for improving starch yield in maize wet-milling steeping,bacterial diversity and community structure during the counter-current steeping process in a commercial steeping system were characterized and investigated.The microbial diversity in the steeping liquor,which consisted of 16 phyla,131 families,and 290 genera,was more abundant compared to those present on the surface of unsteeped maize.As the counter-current steeping progressed,exposing newer maize to the older steepwater,Lactobacillus dominated,replacing Rahnella,Pseudomonas,Pantoea,and Serratia.The thermophilic and acidophilic microbial consortia were enriched through adaptive evolution engineering and employed to improve starch yield.Several steeping strategies were evaluated,including water alone,SO2 alone,mono-culture of B.coagulans,microbial consortia,and a combination of consortium and SO2.Combining the microbial consortium with SO2 significantly increased the starch yield to,about 66.4±0.5%,a 22%and 46%increase over SO2 alone and the consortium alone,respectively.Scanning electron microscope(SEM)of steeped maize structure indicated that the combination of consortium and SO2 disrupted the protein matrix and widened gaps between starch granules in maize endosperm.This released proteins into the steepwater and left starch granules in the aleurone layer.The steeping strategy of using thermophilic and acidophilic microbial consortium as additives shows potential application as an environmentally friendly alternative to conventional maize steeping procedures.

关 键 词：Maize steeping Microbial consortium Thermophilic and acidophilic Protein matrix Adaptive evolution engineering 

分 类 号：S51[农业科学—作物学]