米糠发酵制备阿魏酰低聚糖研究

Fermentation Production for Feruloyl Oligosaccharides from Rice Bran

以米糠为原料,利用香菇菌块液体发酵法制备阿魏酰低聚糖(FOs),测定发酵过程中淀粉酶、蛋白酶、纤维素酶和木聚糖酶的活性,并对发酵制备工艺进行优化。结果表明:米糠经过香菇发酵6 d后,发酵液中淀粉酶、蛋白酶、纤维素酶活性均达到最高,分别为0.519 U/mL、35.150 mU/mL和0.137 U/mL,木聚糖酶发酵8 d后酶活性最高,为156.84 mU/mL;以发酵时间、发酵温度、pH、接种量作为试验因素,发酵液中的FOs作为考察指标,进行L9(34)正交试验,结果表明,4个因素对米糠发酵液中FOs含量的影响顺序为:发酵时间>接种量>pH>发酵温度;米糠发酵制备阿魏酰低聚糖工艺最优组合为:发酵时间10 d、发酵温度是25℃、pH为7、接种量为11%,在此条件下,米糠发酵液中FOs含量为0.86 mmol/L。

In order to make full use of rice bran, lentinusedodes liquid fermentation production of feruloyl oligosaccharides（FOs） from rice bran were studied, and the activity of amylase, protease, cellulase and xylanase were determined respectively during fermentation and the fermentation techniques were optimized. The results showed that the activity of amylase, protease, cellulose produced in broth all reached the maximum of 0.519 U/mL, 35.150 mU/mL and 0.137 U/mL respectively after 6 d of fermentation, and the activity of xylanase reached the maximum of 156.84 mU/mL after 8 d. The orthogonal experiment was performed with four factors including fermentation time, fermentation tem- perature, pH and inoculation amount, using FOs contents as examination index. The results indicated that the influcnce order of 4 fermentation factors on FOs contents was： fermentation time 〉inoculation amount〉pH 〉fermentation temperature. The optimal technique was as follows： fermentation time 10 d, fermentation temperature 25 ℃, pH 7 and inoculation amount 11%. Under the optimum conditions, the yield of FOs were 0.86 mmol/L.