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- 2015
混菌固态发酵对苹果渣不同氮素组分的影响
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Abstract:
通过研究产朊假丝酵母菌与不同丝状真菌组合进行固态发酵对苹果渣产物中粗蛋白质质量分数、纯蛋白质质量分数、多肽质量分数和游离氨基酸质量分数的影响，筛选出适合苹果渣发酵的最佳菌种组合。结果表明：与苹果渣原料相比，单接产朊假丝酵母菌和分别接种产朊假丝酵母菌与里氏木霉、斜卧青霉、黑曲霉、黄曲霉菌种组合固态发酵后均可显著提高苹果渣的粗蛋白质质量分数（219.42~292.86 g·kg-1）、纯蛋白质质量分数（153.59~208.85 g·kg-1）、多肽质量分数（36.73~47.10 g·kg-1）和游离氨基酸质量分数（0.59~0.71 g·kg-1）（P＜0.05）；与对照组相比较，其中粗蛋白质量分数增量为80.45%~199.39%，纯蛋白质量分数增量为140.83%~257.96%、多肽质量分数增量为107.75%~183.61%、游离氨基酸质量分数增量为118.18%~172.73%。综合各项指标可以得出，采用固态发酵苹果渣时，产朊假丝酵母菌与黑曲霉是最佳的菌种组合，发酵产物中其粗蛋白质质量分数为292.86 g·kg-1、纯蛋白质质量分数为208.85 g·kg-1、多肽质量分数为40.35 g·kg-1、游离氨基酸质量分数为0.65 g·kg-1。因此，采用混合菌种固态发酵苹果渣可以提高苹果渣中粗蛋白质、纯蛋白质、多肽和游离氨基酸的质量分数，增加苹果渣的营养价值。
This experiment was conducted to determine the effect of Candida tilis combined with different filamentous fungi on crude protein,pure protein,peptide and free amino acid in the solid state fermentation of apple pomace.The results showed that mass fraction of crude protein (219.42-292.86 g·kg-1),pure protein (153.59-208.85 g·kg-1),polypeptide (36.73-47.10 g·kg-1) and free amino acid (0.59-0.71 g·kg-1) of apple pomace significantly increased compared with that of the apple pomace (P<0.05) after the solid state fermentation of single yeast strain and yeast combined with different filamentous fungi.Compared with blank samples,the mass fraction of crude protein,pure protein ,polypeptide and free amino acid were enhanced by 80.45%-199.39%,140.83%-257.96%,107.75%-183.61%,118.18%-172.73%.In conclusion,the combination of Candida utilis and Aspergillus niger is the optimal combination used as the solid state fermentation of the apple pomace after considering all the indicators.The mass fraction of crude protein ,pure protein ,polypeptide and free amino acid in fermentation products were 292.86 g·kg-1，208.85 g·kg-1，40.35 g·kg-1，0.65 g·kg-1 respectively.Therefore,mixed bacteria in solid state fermentation of apple pomace can improve the mass fraction of crude protein ,pure protein ,polypeptide and free amino acid and increase the nutritional value of apple pomace.
