探索湿度压力对在土豆废物发酵过程中微生物驱动的有机酸合成的影响
Jiawei Li1, Xiaofeng Guan2, Wenming Huang3
1College of Animal Science and Technology, Southwest University, Chongqing, PR China; National Center for Technology Innovation for Pigs, Chongqing, PR China.
Food chemistry
|November 10, 2024
概括
用75%的水分优化土豆废物的无氧发酵,大大提高了有机酸的产量. 这种方法通过操纵微生物代谢来提高乳酸,酸和酸的产量.
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:
- 农业废物的无氧发酵用于有机酸合成对于可持续的食品添加剂至关重要.
- 关于湿度压力对微生物群落的影响的误解阻碍了高效的发酵.
- 开发优化从土豆废物中生产有机酸的方法至关重要.
研究的目的:
- 研究不同水分水平在土豆废物的无氧发酵过程中对有机酸合成的影响.
- 阐明与酸生产的最佳湿度条件相关的微生物和代谢变化.
- 确定理想的水分含量,以最大限度地提高土豆残留物中的有机酸产量.
主要方法:
- 采用一种创新的方法来隔离水分对发酵的影响,避免微生物群和营养干扰.
- 进行无氧发酵试验,使用不同水分水平的土豆叶和茎 (60%和75%).
- 分析有机酸度,非蛋白质,氨基酸,氨,pH和碳水化合物水平. 进行微生物学分析以确定关键的微生物参与者和代谢途径.
主要成果:
- 将湿度从60%提高到75%显著提高了乳酸 (182.64%),酸 (163.55%) 和酸 (1960.43%) 的产量.
- 高湿度条件导致非蛋白质,自由氨基酸和氨水平增加,同时降低pH值,水溶性碳水化合物和半纤维素.
- 从微生物学的角度来看,75%的水分丰富了乳杆菌,乳杆菌和肠杆菌,提高了糖解,,酸盐和酸盐代谢的调节.
结论:
- 75%的湿度水平是通过无氧发酵来增强土豆废物的有机酸合成的最佳水平.
- 高湿度对关键微生物种群和对酸和氨产生至关重要的代谢途径产生积极影响.
- 这项研究为利用土豆废料生产有价值的有机酸提供了一个明确的,优化的条件,解决了以前的误解.
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