大米淀粉渣固态发酵生产饲料蛋白的研究

以大米、淀粉生产葡萄糖后的废渣为原料 ,固态发酵生产饲料蛋白 ,选用种子培养基 (% ) :葡萄糖 2 ,Na H2 PO4 　 0 .3,K2 SO4 1 .0 ,酵母粉 0 .2 ,筛选出啤酒酵母菌 ,并对其工艺条件进行了初步的研究。试验结果表明 :采用啤酒酵母单菌发酵时 ,培养基初始含水量为 6 5%、初始 p H6 .2、发酵温度为 2 8°C、接种量为 1× 1 0 8/ ml(1 2 % )、再加入适量的无机盐 ,固态发酵获得蛋白质含量最高为6 9% ,平均为 6 3% ,比对照提高 46 %     

固态发酵豆粕的不同生产工艺及其营养品质比较

以米曲霉和植物乳杆菌WZ011为发酵菌种,研究了5种不同的固态发酵豆粕生产工艺及其营养品质。以灰分、粗蛋白量、可溶性蛋白量、游离总氨基酸量、氨基酸含量分布、酸溶性蛋白量、小肽含量、还原糖量、氮溶指数、蛋白分子量、脲酶含量、胰蛋白酶抑制因子含量以及体外消化率为指标,对发酵豆粕营养品质进行了比较和分析。结果表明,米曲霉单菌发酵后,高温水解处理对豆粕营养品质的提高有效,但在米曲霉和植物乳杆菌WZ011的双菌串联发酵过程中增加高温水解处理反而不利。在米曲霉有氧发酵后直接接种植物乳杆菌WZ011进行厌氧发酵条件下所得的豆粕营养品质最优,其中的胰蛋白酶抑制因子含量比原豆粕减少了91.8%,并含有小肽8.01%、乳酸4.95%、γ-氨基丁酸0.317 mg/g以及植物乳杆菌活菌数1.93×1010CFU/g。优化的豆粕发酵工艺操作简单且无污染,其产品富含营养。该工艺在饲料加工行业和养殖业具有应用意义。     

Factors in the protein enrichment of cassava by solid state fermentation

The enrichment of cassava protein content using solid substrate fermentation was studied on both laboratory and on-farm scales using Aspergillus niger as a starter. The effects of cassava particle size and of various nitrogen source ratios and mixing methods were investigated. Ammonium sulphate and urea as sources at respective levels of addition (g N kg⁻¹ substrate) of 10:10, 20:10 and 20:20 were used in combination with cassava alone and cassava mixed with rice bran and soya bean each having mixing levels of 50, 100 and 150 g kg⁻¹. The mixture was fermented for 84 h at 35°C and 90–95% RH on the laboratory scale and 29–31°C and 95–99% RH at the on-farm scale. The results indicated that cube sizes ranging from 0.3 to 0.5 cm³ gave good mycelial growth. Pure cassava alone at the 10:10 nitrogen addition level produced the highest protein yield of about 145 g kg⁻¹. The on-farm technique yielded higher protein enrichment compared with laboratory experiments. Cassava alone yielded 230 g kg⁻¹ protein while cassava with rice bran and cassava with soya bean each produced 210 g kg⁻¹ protein.     

液选法制取棉籽浓缩蛋白的研究

利用棉壳和棉仁密度上存在的差异,以K2CO3溶液、SnCl4溶液作为液选剂,棉仁和棉壳可以得到较好的分离。以43%质量浓度的K2CO3溶液处理双液相棉粕,可以得到蛋白质含量75%的浓缩蛋白,蛋白质收率达66%。用该法处理兴化棉粕和市售预榨浸出棉粕也得到了比较好的结果。     

微生物发酵提高花生粕营养价值的初步研究

通过蛋白浓缩、氨基酸平衡、大分子蛋白的降解和有益代谢物的积累等指标考察微生物发酵对花生粕营养价值的改善情况。研究发现,采用干酪乳杆菌JD-17和马克斯克鲁维酵母JD-16进行花生粕的生物技术处理,发酵后的花生粕气味酸甜芳香,具有良好的适口性,粗蛋白从48.2%提高到52.8%,赖氨酸、蛋氨酸和总氨基酸的含量也相应提高,分别提高了15.6%、28.2%和18.3%,大分子蛋白明显降解成小分子蛋白,并积累了有益的代谢产物(乳酸含量达到了2.3%)。     

利用发酵提高海带饲料的营养价值

试验以海带为主要原料,以琼氏不动杆菌和产朊假丝酵母菌组成的混合菌种为发酵菌种,研究了不同培养基、发酵条件对海带发酵产物中粗蛋白含量和褐藻胶剩余量的影响.结果表明,添加麸皮4%、尿素0.4%、K2HPO4·3H2O 0.3%、MgSO4·7H2O 0.15%、初始pH值为7.0、摇床转速180r/min时,发酵产物中褐藻胶剩余量由1.71%降低为0.88%,粗蛋白含量由1.21%提高为5.63%.     

固态发酵豆粕的研究

利用米曲霉、酵母菌、乳酸菌混合菌固态发酵豆粕。研究了发酵时间、接种菌配比、接种量及发酵温度等对发酵豆粕的影响,得到了最佳工艺条件为豆粕∶水=1∶1,起始pH值自然,米曲霉∶酵母菌=2∶1,接种量4g/100g,好氧发酵温度30℃,发酵周期36h,乳酸菌培养液6mL/100g,厌氧发酵温度35℃,发酵周期72h。并对该条件下发酵后的豆粕营养成分及抗营养因子进行了分析。     

固态发酵生产木聚糖酶的研究进展

由于木聚糖酶能够将半纤维素中的木聚糖主链分解,因而广泛应用于造纸、饲料和食品等行业。固态发酵可以直接利用低成本的农业废弃物,具有低成本、低能耗、高产率和环境污染少等优点。因此,有必要对固态发酵生产木聚糖酶的工艺控制和研究现状进行简要概括,为大规模的工业化生产提供理论依据。     

花生粕固态发酵生产高蛋白饲料菌种的筛选

选用产朊假丝酵母、热带假丝酵母、酿酒酵母、米曲霉、黑曲霉、康宁木霉、绿色木霉、里氏木霉对花生粕进行混菌固态发酵实验,以各组合发酵产物粗蛋白含量及回收率为指标,筛选出最佳菌种组合。结果表明,绿色木霉、米曲霉和酿酒酵母(接种比例为1∶1∶1)为最佳菌种组合,其发酵产物的粗蛋白含量为61.63%,显著高于未发酵的花生粕中粗蛋白含量,且通过氨基酸分析发现,发酵产物的营养价值也相应提高。     

固体发酵制曲结合酶法生产酶解植物蛋白的研究

本详细介绍了以米皮粕和豆粕粉为原料，利用固体发酵成曲结合酵母发酵耗糖及木瓜蛋白酶酶解生产酶解物蛋白质的工艺流程。产品与原材料相比得率为49．0％，蛋白质含量为65．6％，原材料蛋白质利用率为67．3％。产品营养丰富、味鲜并具有浓郁的酵、酱香味，无氯丙酵类毒性物质，可广泛用调味品行业，是酸解植物蛋白的理想替代品。     

固态发酵法生产发酵豆粕的研究

采用米曲霉(A3.042)和啤酒酵母混合菌株固态发酵法生产发酵豆粕,利用霉菌产生的多种酶系,降解其中的纤维素及蛋白质等物质,利用酵母菌合成菌体蛋白。研究了发酵料坯组成、接种菌配比、接种量及发酵温度对发酵豆粕中蛋白质含量的影响,得到了最佳工艺条件:即最适温度28℃,发酵料坯组成100∶6(豆粕/麸皮),接种菌配比为1∶3(米曲霉/酵母),接种量6%,发酵时间为72h。发酵豆粕中粗蛋白含量可达49.10%,比原料中增加12.1%。     

油茶籽粕固态发酵生产菌体蛋白饲料的研究

以油茶籽粕为原料,选用热带假丝酵母∶枯草芽孢杆菌∶黑曲霉=2∶1∶1为供试菌种,对油茶籽粕进行固态发酵生产菌体蛋白饲料.优化的固态发酵工艺条件为:尿素添加量6％,培养基含水量60％,发酵温度37℃,发酵时间4d.油茶籽粕经发酵后,粗蛋白质质量分数由16.96％上升到35.82％,粗纤维质量分数由20.12％下降到10.96％,营养价值得到提高.     

固态发酵生产活性干酵母的研究

以酿酒活性干酵母为对象,以麸皮、玉米粉、米糠为基本原料,经固态培养基选择优化,酵母细胞数高于4.47×109 CFU/g.在此基础上加入一定量糖化酶、酸性蛋白酶,并对培养基进行优化,酵母细胞数高达6.0×109 CFU/g.另外,在载体培养初步研究中,把玉米水解液加到多孔性材料中进行酵母培养,酵母细胞数高于5.0×108 CFU/mL.     

Production of an exopolysaccharide-containing whey protein concentrate by fermentation of whey

Using whey as a fermentation medium presents the opportunity to create value-added products. Conditions were developed to partially hydrolyze whey proteins and then ferment partially hydrolyzed whey with Lactobacillus delbrueckii ssp. bulgaricus RR (RR; an EPS-producing bacterium). In preliminary experiments, pasteurized Cheddar cheese whey was treated with Flavourzyme to partially hydrolyze the protein (2 to 13% hydrolyzed). Fermentation (2 L, 38 degrees C, pH 5.0) with RR resulted in EPS levels ranging from 95 to 110 mg of EPS per liter of hydrolyzed whey. There were no significant differences in the amount of EPS produced during fermentations of whey hydrolyzed to varying degrees. Since a high level of hydrolysis was not necessary for increased EPS production, a low level of hydrolysis (2 to 4%) was selected for future work. In scale up experiments, whey was separated and pasteurized, then treated with Flavourzyme to hydrolyze 2 to 4% of the protein. Following protease inactivation, 60 L of partially hydrolyzed whey was fermented at 38 degrees C and pH 5.0. After fermentation, the broth was pasteurized, and bacterial cells were removed using a Sharples continuous centrifuge. The whey was then ultrafiltered and diafiltered to remove lactose and salts, freeze-dried, and milled to a powder. Unfermented hydrolyzed and unhydrolyzed whey controls were processed in the same manner. The EPS-WPC ingredients contained approximately 72% protein and 6% EPS, but they exhibited low protein solubility (65%, pH 7.0; 58%, pH 3.0).     

不同微生物液态发酵对蚕豆蛋白营养价值及功能特性的影响

该试验采用3种菌种(植物乳杆菌、黑曲霉、枯草芽孢杆菌)对脱脂蚕豆粉进行液态发酵,以蚕豆粉发酵前后的粗蛋白、酸溶蛋白、蛋白酶活力、氨基酸含量、持水性、持油性、起泡性等作为考察指标,对各菌种液态发酵蚕豆粉的营养价值及功能特性进行综合性评价。结果表明,经不同微生物液态发酵后,蚕豆粉多肽得率、酸溶蛋白、氨基酸含量均明显增加,经植物乳杆菌发酵后,多肽得率达到1. 46%,与未处理的蚕豆粉相比,其增幅高达71. 65%,效果极其明显;此外,经发酵后其多肽上清液抗氧化活性显著提升,在蛋白质量浓度为168μg/mL时,植物乳杆菌对DPPH的清除率达85. 46%,黑曲霉对ABTS自由基的清除率达87. 89%,经微生物液态发酵后蚕豆的营养价值得以大幅度提升; 3种菌种液态发酵有助于改善蚕豆蛋白的功能特性,植物乳杆菌的作用效果较优。     

Conidial production by Penicillium nalgiovense for use as starter cultures in dry fermented sausages by solid state fermentation

Penicillium nalgiovense is the typical species used as starter culture on the casing of dry fermented sausages and it has been often produced by solid state fermentation (SSF). Soy beans, maize kernels and wheat bran (WB) at 50% humidity were tested as substrates in SSF for conidial production and viability in P. nalgiovense. Among them WB was the best substrate for conidial production and viability. Thus, WB proved to be a suitable and convenient choice for conidial production by P. nalgiovense in SSF. By analysing conidial production on different membranes in malt extract agar (MEA) and WB no differences were observed between different treatments for the same substrate. Therefore, the practical choice of the inert support seems to be filter paper. A natural substrate like WB together with membranes as support helped the production of viable conidia by SSF as starters for dry fermented sausages.     

Biological value of soy protein concentrate

The chemical score techinique was employed in animal experiments to study the biological value of the protein soybean concentrate. Net utilization of protein, the protein efficacy ratio were determined as were nitrogen balance and its assimilability. The animals' general status and body weight were observed over time. It was discovered that the protein soybean concentrate appeared inferior to casein used as control. The relative biological value of the product under study was found to be high enough, amounting to 82.66% with regard to casein.     

Modulation of the nutritional value of lupine wholemeal and protein isolates using submerged and solid‐state fermentation with Pediococcus pentosaceus strains

The influence of different factors (submerged and/or solid‐state fermentation, pediococci strain, lupine variety and protein isolation process) on the protein digestibility, total phenolic compounds (TPC) content and radical scavenging activity of Lupinus luteus and angustifolius wholemeal and protein isolates was evaluated. As safety factor, biogenic amines (Bas) formation was analysed. The Pediococcus pentosaceus strains No. 8, No. 9 and No. 10 are suitable starters for lupine wholemeal fermentation and both applied processes (fermentation and protein isolation) increase protein digestibility (by 10%). Higher TPC content in fermented wholemeal can be obtained, compare to isolates. In SMF isolates by 58.3%, 68.2%, 95.6%, 76.6%, lower content of phenylethylamine, putrescine, cadaverine and histamine, respectively was found. The highest protein digestibility and the lowest BAs content using submerged fermentation with pediococcus No. 8 in lupine variety Vilnius protein isolates can be obtained and this technology for high‐quality lupine proteins preparation can be recommended.     

Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product

Solid state fermentation (SSF) represents a technological alternative for processing a great variety of legumes and/or cereals to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. The objectives of this work were (1) to determine the best combination of SSF process variables (fermentation temperature FT/fermentation time Ft) for producing chickpea tempeh flour and (2) to characterise the physicochemical and nutritional properties of the product. Response surface methodology was applied as optimisation technique over three response variables: in vitro protein digestibility (PD), true protein (TP) and water absorption index (WAI). A central composite experimental design with two factors and five levels was used. The process variables FT and Ft had variation levels of 31–36 °C and 48–72 h respectively. Rhizopus oligosporus (1 × 10⁹ spores l^?1 in distilled water) was used as starter. Prediction models for response variables were developed as a function of process variables. A conventional graphical method was applied to obtain maximum PD, TP and WAI. Contour plots of each of the response variables were superimposed to obtain a contour plot for observation and selection of the best combination of FT (34.9 °C) and Ft (51.3 h) for producing of chickpea tempeh, which was dried (52 °C, 24 h) and milled to pass through an 80‐US mesh (0.180 mm) screen to obtain optimised chickpea tempeh flour. This flour had higher (p ≤ 0.05) TP (25.7 vs 19.7% dry matter (DM)), total colour difference (30.3 vs 16.7), WAI (4.18 vs 2.15 kg gel kg^?1 DM), available lysine (42.7 vs 30.4 g kg^?1 protein) and PD (83.2 vs 72.2%) and lower lipid content (2.6 vs 6.1% DM), phytic acid (1.1 vs 10.85 g kg^?1 DM), tannins (2.65 vs 21.95 g catechin kg^?1 DM) and pH (5.9 vs 6.3) than raw chickpea flour. Copyright © 2004 Society of Chemical Industry     

印度毛霉MJ229固态发酵产凝乳酶的研究

由于从小牛皱胃中提取的皱胃酶已无法满足干酪生产的需要,因而不得不寻找其他凝乳酶来替代小牛皱胃酶.本研究在前期小试实验基础上,研究毛霉MJ229固态发酵产凝乳酶的中试制备条件.确定其固态发酵培养基配方为:大米、麸皮和稻草的质量比为5:4:1,吐温-80为0.3％(w/w);加入自来水使液固比为1:1,最佳载曲量为每盘3kg.分别在自然状态与调控水分和温度状态下进行曲盘固态发酵试验,结果表明,毛霉MJ229在调节状态下发酵48h后获得凝乳酶活力可达5333Su/g,与自然发酵条件相比提高了25％.