摘要
利用真菌固液态发酵麻疯树籽,通过测定还原糖和氨态氮含量变化,判断真菌对营养成份利用情况与油脂提取效果关系。实验结果表明,经黑曲霉固液态发酵预处理麻疯树籽在发酵48 h得到最大提油量,分别为32.75%(w/w)和31.95%(w/w),比对照组(27.5%,w/w)分别提高19.1%和16.2%;补充适量葡萄糖后有利于提高提油量,经黑曲霉固液态发酵预处理麻疯树籽都在发酵72 h后达最大提油量,分别为35.75%(w/w)和34.65%(w/w),比对照组(27.5%,w/w)分别提高30%和26%。经实验,黄曲霉不适于麻疯树籽发酵,发酵后提油效果没明显提高。
In this paper, the solid state pre-fermentation and submerged pre-fermentation by Aspergillus niger （ CICC 2377 ）and Aspergillus flavus （ CICC 40536 ）were employed to increase the oil extraction yield from Jatropha seeds. The maximum oil yield were both obtained from substrate by solid state fermentation and submerged fermentation with Aspergillus niger for 48h and the oil yield of Jatropha seeds with organic solvent extraction （ 3 h ） was 32.75% （ w/w ） and 31.95% （ w/w ）, increased by 19.1% and 16.2% compared with control （ 27.5%, w/w ）, respectively.The maximum oil yield was obtained at 72 h incubated when added glucose during the process of the solid state prefermentation and submerged pre-fermentation with Aspergillus niger, the oil yield of Jatropha seeds with organic solvent extraction （ 3 h ） was 35.75% （ w/w ） and 34.65% （ w/w ）, increased by 30% and 26% compared with control, respectively. The oil yield of Jatropha seeds pre-fermented by Asp. flavus was not increased obviously.
出处
《粮食与油脂》
北大核心
2009年第11期9-11,共3页
Cereals & Oils
基金
国家自然科学基金(20866002)
教育部"春晖"计划(Z2007–1–52017)
关键词
麻疯树籽
黑曲霉
黄曲霉
固态发酵
液态发酵
提油
jatropha seed
aspergillus niger
aspergillus flavus
solid-state pre-frmentation
submerge pre-fermentation
extraction of oil
