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在由Mucor circinelloides发酵的猪背脂中产生多不和脂肪酸

Haisu Shi^1,2,3, Yingtong Zhang⁴, Hao Lin¹

¹College of Food Science, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China.

Applied microbiology and biotechnology

|February 20, 2024

概括

这项研究转换了猪背部脂肪.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
生物技术是生物技术.

背景情况:

猪背脂 (PB) 富含和脂肪酸 (SFAs),但缺乏多不和脂肪酸 (PUFAs).
微生物将SFAs转化为PUFA和单不和脂肪酸 (MUFA) 可以提高PB的营养价值.
乳腺菌和乳腺菌 (Lactiplantacillus plantarum) 是适合这种生物转换的微生物.

研究的目的:

开发一种使用共培微生物将PB中的SFAs转化为PUFA的方法.
优化发酵条件,以提高PB中的PUFA生产.
研究促进PB的内部层内的微生物生长的技术.

主要方法:

共同培养的 Mucor circinelloides CBS 277.49 和 Lactiplantacillus plantarum CGMCC 24189 用于 PB 发酵.
使用超声波和帕帕因来促进M.circinelloides透到内部PB层.
调整氧气和通风率以优化内部微生物生长.
在18°C发酵PB以最大限度地提高PUFA产量.

主要成果:

发酵猪背脂 (FPB) 达到显著水平的玛-烯酸 (GLA) 和烯酸 (LA).
超声波和帕帕因治疗增加了第三层脂肪层的GLA,达到2.58 mg/g.
优化氧气 (2米/秒) 和通风 (18米3/小时) 将第三层的GLA增加到4.13毫克/克.
18°C的发酵产生了高GLA (15.73 mg/g表面) 和LA (105.45 mg/g第二层,98.46 mg/g第三层).

结论:

在PB中过剩的SFAs可以有效地转化为有价值的PUFAs.
共同培养M. circinelloides和L. plantarum提供了一种可行的方法来丰富PB的PUFA.
超声波,帕帕因和受控通风是增强PB内微生物活动和PUFA生产的关键技术.

关键词:

发酵的猪肉背部脂肪的发酵粘菌是循环类的.爸爸在里面工作,爸爸在里面工作.多重不和脂肪酸多重不和脂肪酸超声波超声波是指超声波的使用.

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