基于微生物固态发酵豆粕转化大豆异黄酮的研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.8 基于微生物固态发酵豆粕转化大豆异黄酮的研究 杨守凤，徐建雄 （上海交通大学农业与生物学院,上海市兽医生物技术重点实验室，上海 200240） 摘要：大豆异黄酮具有较高的营养价值和生理保健功能，现已广泛应用到食品、饲料和医药等领域中。为了研究EM 菌、枯草 芽孢杆菌ATCC 6633 和植物乳酸杆菌ATCC 8014 单独和混合发酵对大豆异黄酮 (Soybean insoflavones, SIF)转化效率的研究，本实验 将接种量的接种水平全部考虑进去建立微生物固态发酵和菌种组合的方法，通过真空密封发酵和高效液相色谱(High performance liquid chromatography, HPLC)分析方法研究大豆异黄酮中糖苷转化为苷元的效率，此外，还研究了饲料发酵后的干物质含量和在优化 条件下样品的重复性研究。结果表明，三种微生物的单独发酵都比混合发酵的效果好，在7 d 后枯草芽孢杆菌ATCC 6633 单独发酵 的效果最好，其苷元含量占大豆异黄酮的比例达到64.56%，且样品重复性和稳定性较高，从而为工业化发酵转化SIF 提供一定的理 论基础和参考依据。 关键词：枯草芽孢杆菌ATCC 6633 ；EM 菌；大豆异黄酮；大豆苷元 文章篇号：1673-9078(2013)8-1867-1871 Biotransformation of Soybean Isoflavone by Microbial Solid-state Fermentation YANG Shou-feng, XU Jian-xiong (School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai Key Laboratory of Veterinary Bio -tech, Shanghai, 200240) Abstract: Soybean insoflavones (SIF) are rich in nutritional value and heathy benefit, which had been widely applied in various fields including food, feed, medicine and so on. To extend the application of SIF for industrialization production, the efficacy of biotransformation of SIF by microbial solid-state fermentation was studied using EM strains, Bacillus subtilis ATCC 6633 and Lactobacillus planetarium ATCC 8014 for single and mixed fermentation. Effects of combined strains and incubation size were investigated for improve the biotransformation efficiency of SIF through vacuum sealed fermentation. The repeatability of the samples was also investigated under the optimized fermentation conditions. The results demonstrated that the single strain-mediated fermentation resulted in higher biotransformation efficacy than t