摘要
文章旨在从环境中分离一株高效降解呕吐毒素DON的微生物,研究该菌株固态发酵麦麸后营养品质和DON含量的影响。该研究利用筛选培养基从玉米浆中获得一株芽孢杆菌YH103,形态鉴定结合分子生物学鉴定YH103为贝莱斯芽孢杆菌。将该菌株制备成菌粉,每克菌粉含有活菌108个。按3%菌粉添加量加入到麦麸中,料液比2:1,37℃下发酵7 d,DON含量显著下降(P﹤0.05),总酚含量、抗氧化性、可溶性戊聚含量显著增加(P﹤0.05),其变化趋势为先升高后降低,总蛋白质含量总体差异变化不大,持水性升高,持油性在168 h显著下降(P﹤0.05)。结论:贝莱斯芽孢杆菌固态发酵麦麸在48~72 h麦麸DON含量最低和营养成分最高,可以提高麦麸的质量安全,同时增加了麦麸的营养品质,并改变麦麸的加工性能,为麦麸深加工研发提供参考。
The purpose of this study is to isolate a microorganism that can degrade deoxynivalenol(DON)with high efficiency from the environment,and to study the effect of this strain on the nutritional quality and DON content of wheat bran after solid-state fermentation.Bacillus spp.YH103 was isolated from corn steep liquor by culturing on a preliminary screening medium.The YH103 was identified as Bacillus velezensis by morphological identification combined with molecular biology.The wettable powder of B.velezensis was prepared with each gram 108 living bacteria.The conditions of solid-state fermentation were as follow:2:1 of ratio solid/liquid,3%of inoculating amount,37℃fermentation in 7 days.The DON content decreased significantly(P<0.05),while the total phenolic content,antioxidant activity and watersoluble pentosan content increased significantly(P<0.05).The change trend of total phenolic content and antioxidant activity is consistent,and the change trend was firstly increased and then decreased.The difference in total protein content did not change significantly,the moisture retaining quality increased,and the oil retaining quality decreased significantly at 168 h(P<0.05).The solid-state fermented of B.velezensis on wheat bran can reduce DON content,increase the nutritional quality in 48~72 h and change the processing properties,which provides a reference for the research and development of wheat bran deep processing.
作者
张守梅
翟胜男
郭玉秋
陈利容
龚魁杰
ZHANG Shoumei;ZHAI Shengnan;GUO Yuqiu;CHEN Lirong;GONG Kuijie(Crop Research Institute,Shandong Academy of Agricultural Sciences,Shandong Provincial Technology Innovation Center for Wheat,Ji’nan 250100,China)
出处
《食品科技》
CAS
北大核心
2022年第9期1-7,共7页
Food Science and Technology
基金
山东省重点研发计划项目(重大科技创新工程2020CXGC0108053)
山东省农业科学院科技创新工程项目(CXGC2022A35)
山东省技术创新引导计划项目(2018YFD0300605)
山东省渤海粮仓科技示范工程升级版项目(2019BHLC003)。
关键词
芽孢杆菌
麦麸
固态发酵
呕吐毒素
麦麸改性
Bacillus
bran
solid-state fermentation
deoxynivalenol
bran modification
