甘薯渣制备低聚糖发酵条件的优化

Optimization of Fermentation Conditions for the Preparation of Oligosaccharides from Sweet Potato Pomace

为了研发利用薯渣制备低聚糖工艺,以甘薯渣为原料,对Streptomyces.sp菌株发酵制备低聚糖的条件进行了优化。采用单因素试验,研究接种量、起始pH、发酵时间、料液比、发酵温度对低聚糖产量的影响,结果表明影响产量的关键因素为起始pH、发酵时间、发酵温度。以低聚糖产量为响应值,根据BoxBehnken中心组合设计原理采用三因素三水平的响应面分析法进行最佳条件的优化,结果表明:当起始pH值4.88,发酵时间104.97 h,发酵温度29.44℃,低聚糖的产量最高,为6.288μg·mL-1,在此条件下实际低聚糖的产量为(6.269±0.1)μg·mL-1。采用发酵法制备低聚糖方法切实可行,为进一步研究甘薯渣资源利用奠定了理论基础。

In order to develop oligosaccharides production process with potato dregs, The fermentation conditions of Streptomyces. sp strain for oligosaccharides preparation from sweet potato pomace were optimized. Firstly, the effects of inoculation amount, initial pH, fermentation time, solid-liquid ratio, fermentation temperature on the yield of oligosaccharides with some single-factor experiments were studied. The results showed that the key factors affecting the yield were initial pH, fermentation time and temperature. Secondly, the yield of oligosaceharides as the response value, the optimum conditions for fermentation of sweet potato pomance were obtained through Box-Benhnken center-united experiment design and response surface methodology. The results showed that the highest yield of oligosaccharides of 6.288p, g .mL-1 was obtained with the initial pH 4.88, fermentation time 104.97 h, fermentation temperature 29.44℃ , and the actual yield of oligosaecharides was （6. 269 ±0. 1 ）μg . mL-1. Therefore, the fermentation method to prepare oligosaccharides is feasible. The conclusion provides a theoretical foundation for further recycling use sweet potato residue.