柚皮渣脱苦发酵菌种及工艺条件优化研讨.pdfVIP

柚皮渣脱苦发酵菌种及工艺条件优化研究∗ ∗∗ 郑旭煦 ，郭育铭，殷钟意，王贵莉 （重庆工商大学环境与生物工程学院 重庆 400067 ） 摘要：以柚皮渣为原料，以柚皮渣中的主要苦味物质——柚皮苷的降解率为考察指标，筛选柚皮渣脱苦的发酵菌种，考察 含水率、接菌量、发酵时间等因素对柚皮苷降解率的影响，采用正交试验优化了发酵工艺条件。结果表明，以诱导的黑曲 霉为发酵菌种，以15%的麸皮作辅料，在培养基含水率为60%、接菌量为0.4 mL⋅g-1 、发酵时间为4 d 的条件下，柚皮苷降 解率达92.2%，可溶性蛋白含量从0.164 mg⋅g-1 增加到0.389 mg⋅g-1 ，增长率为137.2%。 关键词：柚皮渣；发酵；脱苦；柚皮苷；降解率 Study on optimization of fermentation strain and technological * condition in the debittering of grapefruit peel residue ** Zheng Xuxu ; Guo Yuming; Yin Zhongyi; Wang Guili (College of Environment and Bioengineering, Chongqing Technology and Business University, Chong Qing 400067, China) Abstract ：In this paper, the screening of fermentation strains was studied for degradation rate of naringin which was main bitter substance in grapefruit peel residue. The main impact factors including substrate moisture, inoculated quantity and cultivate time were investigated in the one way experiments. The technological conditions of fermentation were optimized in the orthogonal experiment. The results showed that the induced aspergillus niger as fermentation strain, complement of 15%( w/w) bran, substrate moisture 60%, inoculation -1 quantity 0.4 mL⋅g and cultivate time 4 d were suitable for the degradation effect of naringin in fermentation product. Under these conditions, the degradation rate of naringin reached 92.24% and the yield of soluble protein -1 -1 increased from 0.164 mg·g to 0.389 mg·g , the growth rate of which was 137.2%. Keywords: grapefruit peel residue; fermentation; debittering; naringin; degradation rate 柑橘中含有的柚皮苷（Naringi