提高小的含量和改善微生物群落和代谢物在玉米质粉的固态发酵,使用酸酶产生细菌菌株
Zihan Chi1, Ye Feng1, Jianlin Wang1
1Animal Science and Technology College, Northeast Agricultural University, Harbin, China.
International journal of food microbiology
|July 3, 2025
概括
这项研究分离了Bacillus菌株来发酵玉米质粉,显著增加了小. 这种混合细菌溶液 (SS) 为增强植物性蛋白质资源提供了低成本的替代基酶.
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:
- 玉米质粉是植物性蛋白质的潜在来源.
- 氨酸酶提高了蛋白质质量,但生产成本很高.
- 开发具有成本效益的蛋白质增强方法至关重要.
研究的目的:
- 为了分离Bacillus菌株用于化酶的生产.
- 为了评估混合细菌溶液 (SS) 发酵对玉米质-小麦 (CGW) 增强的疗效.
- 探索SS发酵对CGW营养价值和微生物特征的影响.
主要方法:
- 分离了两个细菌菌株 (B. subtilis LDJ01和B. siamensis LDJ02).
- 使用混合细菌溶液 (SS) 进行CGW固态发酵.
- 分析蛋白质降解,含量,营养价值,气味,微生物生长和代谢物产生.
主要成果:
- SS发酵有效地降解了CGW中的大型蛋白质,增加了小含量.
- SS发酵改善了CGW的营养价值和气味.
- 这种药物抑制了致病细菌 (Pantoea,Pseudomonas) 并促进了有益的代谢物 (SCFA,谷氨等). ) 的情况.
- 发酵主要改变了氨基酸和脂质代谢途径.
结论:
- 混合细菌溶液 (SS) 发酵是一种可行且具有成本效益的方法,可以提高玉米质粉蛋白质质量.
- 在蛋白质增强过程中,SS可能会取代昂贵的角酶.
- 这种方法有助于开发可持续的植物性蛋白质资源.
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