用Trichoderma reesei和Candida utilis用于改善料价值的玉米湿蒸粒和小麦的固体发酵
Weiwei Fan1,2, Kehan Liu2, Yongping Xu2
1School of Biological Engineering, Dalian Polytechnic University, Dalian, China.
Journal of the science of food and agriculture
|December 18, 2024
概括
使用Trichoderma reesei和Candida utilis共同发酵可以增强农业工业副产品. 这一过程通过增加蛋白质和氨基酸而提高料价值,同时降低植物酸盐含量.
科学领域:
- 生物技术是生物技术.
- 微生物发酵 微生物发酵
- 农业科学 农业科学
背景情况:
- 固态发酵为农业工业副产品提供了高价值的利用.
- 湿蒸谷物和农业废物的联合发酵解决了生物乙醇生产所造成的料短缺问题.
- 在将这些副产品转化为可访问的碳来源和通过发酵平衡氨基酸方面存在挑战.
研究的目的:
- 用特定的微生物菌株优化湿蒸粒和小麦的共同发酵.
- 提高农业工业副产品的营养特征和可消化性,用于潜在的料应用.
- 调查Trichoderma reesei和Candida utilis之间的共生关系,以改善基质利用.
主要方法:
- 湿蒸粒和小麦的固体共发酵. 小麦.
- 优化发酵参数:时间,微生物菌株比率 (Trichoderma reesei: Candida utilis) 和硫酸添加.
- 对纤维素和半纤维素降解,蛋白质和氨基酸含量,植物酸减少和体外消化能力的分析.
主要成果:
- 确定了最佳条件:8天的发酵时间,2:1 (T. reesei:C. utilis) 的比率和4%的硫酸.
- 显著的基质转化:39.1%的纤维素和13.1%的半纤维素降解.
- 营养增强:29.6%的蛋白质增加,126%的氨酸增加 (至11.3g·kg-1),以及改善的三胺含量.
- 改善了消化能力:干物质消化能力上升至62.8%,蛋白质消化能力上升至76.1%.
- 植物酸盐含量下降至3.97g·kg-1.1.
结论:
- 在T. reesei和C. utilis的共生有效地提高了湿蒸粒和小麦的营养价值.
- 优化共发酵为将农业工业副产品升级为有价值的料成分提供了一个可行的策略.
- 这种方法通过提升废物流的价值,为可持续农业做出贡献.
相关概念视频
Microbial Fermentation
1.8K
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
1.8K
Microbes in Food Production
403
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
403
Microbes in the Production of Fermented Foods
327
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
327
Bioreactor Controls-III
67
Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
67
Production of Organic Acids
105
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...
105
Biofuels
107
The microbial conversion of organic matter into biofuels holds potential as a renewable energy source. Among biofuel sources, microalgae are recognized as a highly efficient and adaptable feedstock for biodiesel production, owing to their rapid biomass accumulation, elevated lipid productivity, and capacity to proliferate in diverse aquatic systems, including freshwater, marine, and wastewater habitats. Unlike terrestrial crops, microalgae do not compete for land and can achieve significantly...
107


