电刺激豆腐废水,从各种微生物中生产单细胞蛋白质
Gemilang Lara Utama1,2, Suhartini Lestari Putri1, Tensiska1
1Department of Food Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang Km. 21, Jatinangor Bandung 40600, Indonesia.
Saudi journal of biological sciences
|June 12, 2023
概括
这项研究探讨了使用电刺激来增强豆腐废水中的单细胞蛋白 (SCP) 生产. 虽然电刺激加速了Aspergillus awamori的发酵,但A. awamori在没有电刺激的情况下获得了SCP生产的最佳结果.
科学领域:
- 生物技术是生物技术.
- 微生物学 微生物学
- 可持续的废物管理 可持续的废物管理
背景情况:
- 豆腐废水是使用各种微生物生产单细胞蛋白质 (SCP) 的潜在基质.
- 微生物成分影响SCP特征,电刺激可以提高发酵效率和产量.
- 从农业工业废物中优化SCP生产对于可持续的资源利用至关重要.
研究的目的:
- 为了确定从豆腐废水中生产SCP的最佳条件,使用Aspergillus awamori,Rhizopus oryzae和Saccharomyces cerevisiae.
- 研究电刺激对发酵时间和这些微生物的SCP产量的影响.
- 根据生物质,碳水化合物和蛋白质含量确定最大限度地提高SCP生产的最有效治疗方法.
主要方法:
- 实验设计涉及电刺激 (-1.5V) 和非刺激治疗.
- 在25°C的调节豆腐废水 (pH5) 中进行发酵,持续特定时间 (酵母为72h,菌为96h).
- 分析微生物种群,pH值变化,干生物质重量,碳水化合物和蛋白质含量;使用独立的t测试和有效指数方法进行统计分析.
主要成果:
- 电刺激将A. awamori发酵时间从56小时缩短到32小时,产生0.0406g/50mL干生物质,30.09%碳水化合物和6.86%蛋白质.
- 电刺激并没有加速R. oryzae和S. cerevisiae的最佳发酵时间.
- 最佳的治疗方法是没有电刺激的A. awamori,产生0.0931g/50mL干生物质,20.29%碳水化合物和7.55%蛋白质.
结论:
- A. awamori显示出从豆腐废水中产生SCP的潜力,电刺激在减少发酵时间方面提供了特定的好处.
- 在这项研究中,从豆腐废水中获得最佳的SCP产量是使用A. awamori没有电刺激来实现的,这凸显了对菌株特定优化的需求.
- 进一步的研究可能会探索各种电刺激参数或不同的微生物菌株,以提高SCP生产效率和农业工业副产品的成分.
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