发酵工艺研究.PDFVIP

※生物工程 食品科学 2010, Vol. 31, No. 23 243 Neurospora.crassa 肖玉娟，邓泽元* ，范亚苇，李 静，刘 蓉，胡蒋宁 (南昌大学 食品科学与技术国家重点实验室，高等研究院，江西 南昌 330047) ：以提取茶皂素后的茶粕为材料，研究Neurospora.crassa(粗壮脉纹胞菌) 降解茶粕培养基粗纤维的发酵条件。 在单因素试验的基础上，选定豆渣、米糠、含水量及发酵时间进行四因素三水平 Box-Behnken 实验，建立粗纤维 降解率的二次回归方程，通过响应面分析得到优化组合工艺条件。结果表明：最佳的茶粕发酵条件为豆渣添加量 29.38% 、米糠添加量 18.54%、含水量72% 、发酵时间74.9h 时，培养基粗纤维降解率达到最大值。该条件下粗 纤维降解率预测值为 48.65% ，验证值为48.36% 。 ：粗壮脉纹胞菌；茶粕；发酵条件；响应曲面法优化 Fermentation Processing of Fiber Degradation from Oil-tea-cake Residue by Neurospora. crassa XIAO Yu-juan ，DENG Ze-yuan* ，FAN Ya-wei ，LI Jing ，LIU Rong ，HU Jiang-ning (State Key Laboratory of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang 330047, China) Abstract：The fermentation processing for fiber degradation from the residue of oil-tea-cake after the extraction of tea saponin was investigated. According to results of single-factor experiments, soybean residue, rice bran, water content and fermentation time were selected for the Box-Behnken design to establish a quadric regression equation for describing the degradation of fiber. The optimal fermentation conditions were achieved by response surface analysis to be soybean residue of 29.38%, rice bran of 18.54%, water content of 72% and fermentation time of 74.9 h. Under the optimal fermentation conditions, the highest degradation of fiber reached up to 48.65%, which was consistent with 48.36% of the validated value. Key words ：Neurospora. crassa ；oil-tea-cake ；fermentation processing ；response surface methodology 中图分类号： TS201.3 文献标识码：A 文章编号：1002-6630(2010)23-0243-05 茶粕，又称茶籽饼、茶麸、茶枯，呈紫褐色颗 验室自行筛选的一株产纤维素酶能力较强的粗壮脉纹孢菌 粒，是山茶