柠檬酸发酵废渣及食用菌渣复配基质二次转化生产氨基葡萄糖工艺

Secondary Conversion of Citric Acid Fermentation Residue and Edible Fungi Residue to Produce Glucosamine

采用工业发酵柠檬酸的废弃玉米渣(含菌丝体)和食用菌工厂化栽培产生的菌渣为原料,利用绿色木霉进行浅盘固态发酵,提高了基质中的几丁质(水解后为氨基葡萄糖)含量,并通过超声-酸解联用技术将富集后的几丁质转化为氨基葡萄糖。在发酵阶段,确立了最佳的玉米渣-菌渣复配比(2∶1)和发酵初始含水量(60%),使原料氨基葡萄糖含量提高了9.7%。在提取阶段,确立了最佳超声强度为60 W、最佳超声时间为40 min、最佳超声温度为60℃,粗提液中氨基葡萄糖得率达到90%以上。

This study uses corn waste slag industrial fermentation of citric acid（containing mycelium） residue and mushroom cultivation factory produced as raw materials for solid state fermentation by Trichoderma viride platter, improve the chitin in the matrix（after hydrolysis for glucosamine content）, and through the ultrasonic acid solution technique the chitin after enrichment into glucosamine. During the fermentation stage, establish corn residue-the best proportion of mushroom residue（2 ∶ 1） fermentation and initial moisture content（60%）, so that the raw material of glucosamine content increased 9.7%. in the extraction phase, the optimum ultrasonic intensity was 60 W, the best ultrasonic time is 40 min, the optimum ultrasonic temperature is 60℃, and the yield of glucosamine in the crude extract reaches more than 90%.