粗壮脉纹孢菌发酵豆渣过程中营养成分的变化研究

Study on the Change of Nutrition Components in Neurospora.Crassa Fermentation Process of Soybean Residue

粗壮脉纹孢菌是本课题组筛选到的具有很强分解纤维素能力的一种真菌。本文以粗壮脉纹孢菌发酵豆渣为对象,探讨其发酵过程中培养基主要营养成分的变化,以了解其生长和分解纤维素过程中的生物学规律。结果表明,在整个发酵过程中,随着发酵时间的延长,发酵豆渣的回收率逐渐下降,48 h之后趋于稳定;而粗纤维降解率和粗蛋白质呈上升趋势,且在发酵40~48 h趋于稳定;总脂肪和类胡萝卜素则先呈上升趋势,增加至峰值后又逐渐下降,而总脂肪在下降到一定程度后趋于稳定;可溶性总糖含量随着发酵时间的延长而上升,达到峰值后缓慢下降,之后回升,并在48 h后趋于稳定。这些营养成分的变化规律有助于在生产过程中更好地利用粗壮脉纹孢菌。

Neurospora.crassa is a kind of fungi separated by ourselves,and has a strong hydrolysis ability of cellu-lose.The objective of this study was to evaluate the change rules of nutrition components in Neurospora.crassa fermenta-tion process of soybean residue,and to know the biological laws of its growing process and hydrolyzing process.Through Neurospora.crassa fermented soybean residue,the contents of the main nutrition components were determined and ana-lyzed during fermentation process.The results indicated that the recovery rate of fermented soybean residue was decreased and then keep in stabilization after 48 h.The degradation rate of crude fiber and the crude protein content were in-creased along with fermentation march,and stabilized after 40~48 h.The total fats and carotenoids were increased in ini-tial to reach to a peaking content and then declined later,but the total fats were decreased to stationary state in the end.The total soluble sugar was increased in preliminary stage to a maximum content and then decreased gradually.When reach to a minimum content,the total soluble sugar was increased again and then stabilized after 48 h.The change rules of nutrition components have a good contribution to the utilization of Neurospora.crassa in manufacturing process.