混合菌株发酵条件从菜中选聚和微生物多样性的分析通过高通量测序
Wei Huang1,2, Haining Xu1,2, Jiayin Pan1,2
1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
Foods (Basel, Switzerland)
|July 11, 2023
概括
未消毒的菜粉的混合菌株发酵显著增加了814.5%的多含量,同时减少了有害的葡萄糖酸盐. 这种高效的方法可以提高菜的食效果.
科学领域:
- 农业科学 农业科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 传统的菜粉发酵需要灭菌,导致高能耗和低效率.
- 发酵中的单个细菌菌株往往表现出有限的疗效.
研究的目的:
- 为了研究未经消毒的菜粉混合菌株发酵的有效性.
- 为了增强聚胺含量和降低油菜粉中的葡萄糖酸盐含量.
- 了解发酵过程中的微生物动态.
主要方法:
- 使用Bacillus subtilis,Pediococcus acidilactici和Candida tropicalis,对未经消毒的菜粉进行混合菌株发酵.
- 固体-液体比为1:1.2g/mL,温度为40°C,持续时间为3天,接种量为15% (w/w).
- 分析微生物多样性和物理化学指标,包括多和葡萄糖酸盐含量.
主要成果:
- 聚胺含量大幅增加814.5%,葡萄糖酸盐含量减少46.20%.
- 细菌和Candida tropicalis被确定为聚增强的关键贡献者.
- 微生物多样性的显著减少,表明各种细菌的抑制.
结论:
- 混合菌株发酵是一种有效的方法,可以提高未经消毒的菜粉的营养价值.
- 这种方法为传统发酵提供了更高效和潜在的低能耗替代方案.
- 增强的多胺含量增加了菜作为一个有价值的资源的潜力.
相关概念视频
01:27Production of Alcohol
Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...