摘要
通过3株红酵母对膨化大豆进行固态发酵预处理,油脂和豆粕中类胡萝卜素的含量都显著增加,且油脂中脂肪酸组成没有显著变化。其中,锁掷酵母发酵膨化大豆所提取的油脂中类胡萝卜素含量最高,为15.010μg/g,比未发酵样品提高了5.526倍。进一步对锁掷酵母固态发酵进行工艺优化,培养时间、培养基含水量、接种量和发酵温度均显著影响油脂中类胡萝卜素的含量(P<0.05),且确定最佳培养条件为培养基含水量50%、接种量50%、培养温度30℃、发酵时间72 h,优化后油脂中类胡萝卜素含量较优化前提高了7.928%,所得功能性油脂符合油脂常规理化指标的国家标准。本研究表明,通过锁掷酵母对膨化大豆进行固态发酵预处理,所得油脂含有丰富的类胡萝卜素,且发酵后豆粕的营养价值也有所提升,这为开发富含微生物来源的生物活性物质、营养价值提升的功能油脂产品奠定了研究基础。
Through pretreatment of extruded soybean by solid-state fermentation with red yeast, the content of carotenoids in oil and soybean meal both increasedwithout significant difference in fatty acid composition of the oil.Among three yeasts tested, Sporidiobolus pararoseus for pretreatment resulted in the highest carotenoids in oil(15.010 μg/g),5.526 times higher than that of the control.Furthermore, the solid-state fermentation process of lock throw yeast was optimized.The content of carotenoids in oil was significantly affected by culture time, medium water content, inoculation amount and fermentation temperature(P<0.05).The best culture condition for producing carotenoids was confirmed: 50% base water content, 50% inoculation amount, 30 ℃ culture temperature and 72 h fermentation time and the yield in oil increased by 7.928% compared with that before optimization.Besides, the obtained functional oil met the national soybean crude oil quality standard.Therefore, our findings show that through one-step solid-state fermentation pretreatment, the oil contained had enhanced carotenoids, and the nutritional values of soybean meal was improved.Our results will help for the development of functional oil products with enhanced nutritional values.
作者
蒋云芝
徐萌萌
李由然
顾正华
石贵阳
丁重阳
JIANG Yunzhi;XU Mengmeng;LI Youran;GU Zhenghua;SHI Guiyang;DING Zhongyang(Key Laboratory of Carbohydrate Chemistry and Biotechnology of the Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122,China;National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China)
出处
《生物加工过程》
CAS
2022年第1期104-112,共9页
Chinese Journal of Bioprocess Engineering
基金
国家重点研发计划(2016YFD0401404)。
关键词
锁掷酵母
类胡萝卜素
功能性油脂
膨化大豆
固态发酵
Sporidiobolus pararoseus
carotenoids
functional lipids
extruded soybean
solid-state fermentation
作者简介
蒋云芝(1994-),女,江苏淮安人,硕士研究生,研究方向:发酵工学;联系人:丁重阳,教授,E-mail:bioding@163.com。
