在酸发酵过程中利用酸乳清和麦
Corina Kleps1, Ralf Malchow1, Judith Ettinger1
1Institute for Food and Environmental Research (ILU), Bad Belzig, Germany.
New biotechnology
|January 21, 2025
概括
这项研究探讨了使用食品副产品,酸性乳清和麦麦片,用于酸生产. 麦麦片显示了最高的酸产量,表明其对可持续化学制造的潜力.
科学领域:
- 生物技术是生物技术.
- 工业微生物学 工业微生物学
- 可持续化学 可持续化学
背景情况:
- 食品工业副产品的价值化对于循环经济至关重要.
- 酸是一种有价值的平台化学物质,具有多种工业应用.
- 阿克诺细菌 (Actinobacillus succinogenes) 是一种关键的微生物,用于酸发酵.
研究的目的:
- 评价酸乳清和麦片作为酸生产的成本效益高的营养来源.
- 用这些副产品来确定酸发酵的最佳条件.
- 评估在生物化学制造中利用食品残留物的潜力.
主要方法:
- 使用Actinobacillus succinogenes的发酵实验,使用定义的介质,酸乳清,麦和它们的混合物.
- 基于消耗的糖的酸产量和生产率的量化.
- 分析营养平衡及其对发酵性能的影响.
主要成果:
- 酸产量在对照和酸乳糖介质中范围为0.6-0.7g/g的总糖.
- 麦取得了更高的产量 (0.8g/g在24h,增加到1.0g/g在48h).
- 最佳的营养平衡至关重要,正如不同副产品比率的不同生产率所证明的那样.
结论:
- 酸性乳清和麦是生产酸的可行的营养来源.
- 麦片显示出提高酸产量的巨大潜力.
- 这项研究支持分散的食品残留物利用和潜在的循环再循环到食品中.
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