摘要
深黄伞形霉是一种富油丝状真菌,油脂含量可达86%。并且深黄伞形霉油脂中富含油酸,亚油酸和γ-亚麻油酸等不饱和脂肪酸。黑曲霉是食品安全性好的工业微生物菌株,可高效产出纤维素酶、纤维二糖酶、木聚糖酶、淀粉酶、糖化酶、果胶酶等多种酶,用来水解多种食品废弃物。因此将深黄伞形霉和黑曲霉混合以麸皮为底物进行固态发酵,促进麸皮中糖的释放以及油脂产量的提高,并且优化了固态发酵的条件,结果表明固态发酵的最适初始水分含量为75%、最适接菌量为107 CFU/g麸皮、最适孢龄为7 d、最适菌种比例为黑曲霉∶深黄伞形霉=1∶1,在此条件下可获得59.04 mg/g麸皮的油脂产量。本研究为利用生物质积累油脂提供了思路。
Umbelopsis isabellinais is an oil-rich oleaginous filamentous fungus with its oil content up to 86%in vivo,which is rich in oleic acid,linoleic acid,γ-linoleic acid and other unsaturated fatty acids.And,Aspergillus niger is an industrial microbial strain with good food safety,which can efficiently produce many kinds of enzymes such as cellulase,cellobiase,xylanase,amylase,glycosylase,pectinase and so on for the hydrolysis of a variety of food wastes.Therefore,the mixed culture of Umbelopsis isabellina and Aspergillus niger was used for solid state fermentation with wheat bran as substrate to promote the release of sugar in wheat bran and the increase of lipid yield in this paper,and several parameters of mixed solid state fermentation were optimized as follows:the optimum initial water content was 75%,the optimum inoculation amount was 10 CFU/g wheat bran,the optimum spore age was 7 d,and the optimum strain ratio of A.niger to U.isabellina was 1∶1.Under the optimized conditions,the highest lipid yield of 59.04 mg/g bran was obtained.This study provided an idea for the use of biomass to accumulate lipid.
作者
郑潇
冯豪
于洁
王子硕
周化岚
Sarman Oktovianus Gultom
张建国
ZHENG Xiao;FENG Hao;YU Jie;WANG Zishuo;ZHOU Hualan;Sarman Oktovianus Gultom;ZHANG Jianguo(Institute of Food Science and Engineering,School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Department of Agricultural and Biosystems Engineering,Papua University Manokwari,Papua Barat,Indonesia)
出处
《工业微生物》
CAS
2022年第2期17-24,共8页
Industrial Microbiology
基金
上海市国际科技合作基金项目(19230742900)。
关键词
深黄伞形霉
黑曲霉
固态发酵
油脂产量
脂肪酸
Umbelopsis isabellina
Aspergillus niger
solid state fermentation
lipid yield
fatty acids
作者简介
郑潇(1995~),男,硕士研究生。研究方向:微生物工程。E-mail:1147458705@qq.com;通讯作者:张建国(1978~),男,博士,教授,博士研究生导师。主要从事食品生物技术、食品酶工程、蛋白质工程、微生物过程工程、食品工程技术等方面的研究。E-mail:jgzhang@usst.edu.cn。
