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通过精选的微生物菌株进行液体浸泡发酵,以提升洋皮的价值及其对多的作用

Francesca Anna Ramires¹, Anna Rita Bavaro², Isabella D'Antuono³

¹Lecce Unit, National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Lecce, 73100, Italy.

World journal of microbiology & biotechnology

|July 26, 2023

概括

洋皮可以使用特定的细菌和酵母进行发酵,以增加宝贵的生物活性化合物,如瑞. 这种微生物预处理提供了一种可持续的方法,用于将洋副产品提升为食品成分和酶.

科学领域:

生物技术是生物技术.
食品科学食品科学食品科学
微生物学微生物学

背景情况:

洋皮是农业副产品,经常被丢弃或作为低价值肥料使用.
越来越多的人对将食物废弃物流转化为高价值产品越来越感兴趣.
微生物发酵是修改植物性材料的一个有前途的方法.

研究的目的:

研究各种细菌和酵母菌株在洋皮上生长的潜力,作为唯一的营养来源.
评估微生物发酵释放和修改红色和黄色洋皮中的生物活性化合物,特别是多的能力.
为了评估发酵洋皮作为微生物酶的来源.

主要方法:

来自各种环境和农业食品领域的94种细菌和45种酵母菌株的生物勘探.
液体浸泡发酵试验使用红色和黄色洋皮作为基质.
分析总和特定化合物,如奎尔酸甘.
查微生物酶活动 (粉酶,蛋白酶,脂酶,粉酶,细胞酶,西兰酶).

主要成果:

特定的菌株,包括Lactiplantibacillus plantarum和Zygosaccharomyces mrakii,在红洋皮中的增强生物活性化合物.
酵母Saccharomyces cerevisiae和细菌菌株L. plantarum C 180-34显著增加了黄色洋皮中的奎尔酸甘含量 (高达60%).
发酵的洋皮显示出作为各种微生物酶的来源的潜力.

结论:

洋皮的微生物预处理是利用这种副产品的可行策略.
发酵可以显著增加价值的生物活性化合物的含量,如氨酸.
这种方法代表了开发洋废物的生物炼油工艺的第一步.

关键词:

生物活性化合物的回收.生物炼油厂是一个生物炼油厂.发酵策略发酵策略食品工业副产品的副产品

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