期刊文献

Rhizopus oryzae as Fermentation Agent in Food Derived Sub-products 收藏

米根霉（Rhizopus oryzae）作为食品衍生副产品中的发酵剂
原文求助 发布源
作者
Jone Ibarruri[1]]Igor Hernández[1]]
作者单位
[1]AZTI-Tecnalia, Food Research DivisionParque Tecnológico de BizkaiaDerioSpain
关键词
Rhizopus oryzae;Solid state fermentation;Agro-industrial waste enrichment;
关键词译文
Rhizopus oryzae;固态发酵;农业工业废物富集;
发布日期
10 July 2017
页码
2107–2115
DOI
10.1007/s12649-017-0017-8
来源信息
Waste and Biomass Valorization ISSN：1877-2641, 2018年, 9卷, 11期, 2107–2115页
摘要
The present research describes the use of Rhizopus oryzae as bioconversion agent of different agro-industrial by-products (fruit wastes, olive pulp cake, coffee grounds and potato peels) by solid state fermentation at different experimental conditions to enhance their value as animal feed. Results showed that R. oryzae grows better at fruit wastes than in other by-products. Fermentation process produced a protein and fat rich mycelia [respectively, 7.8 ± 1.2 and 9.0 ± 0.4% of dry matter (DM)] and reduced the carbohydrates content of considered by-products from 60.6 ± 0.4 to 40.1 ± 0.3% DM in 3 days. Supplementation with different nitrogen sources increases dramatically the protein concentration in the mycelia up to 46.8 ± 0.7% of DM. After fermentation, amino acid profile changed in the fermented product, with significant enrichment of several essential amino acids like valine, leucine, threonine, isoleucine and arginine and lower aspartate concentration. In conclusion, obtained product can be a high value alternative for animal feed.
摘要译文
本研究描述了米根霉作为不同农业工业副产品（水果废物，橄榄果肉饼，咖啡渣和马铃薯皮）通过固态发酵在不同的实验条件下提高其作为动物饲料的价值。结果显示R.米曲霉在果实废弃物中比在其他副产品中生长得更好。发酵过程产生富含蛋白质和脂肪的菌丝体[分别为7.8±1.2和9.0±0。4％干物质（DM）]并且在3天内将所考虑的副产物的碳水化合物含量从60.6±0.4降低至40.1±0.3％DM。补充不同的氮源可显着增加菌丝体中的蛋白质浓度，达到DM的46.8±0.7％。发酵后，发酵产物中氨基酸谱发生变化，缬氨酸，亮氨酸，苏氨酸等几种必需氨基酸显着富集，异亮氨酸和精氨酸以及较低的天冬氨酸浓度。总之，获得的产品可以是动物饲料的高价值替代品。
Jone Ibarruri[1]]Igor Hernández[1]]. Rhizopus oryzae as Fermentation Agent in Food Derived Sub-products[J]. Waste and Biomass Valorization, 2018,9(11): 2107–2115