Conversion of yellow wine lees into high-protein yeast culture by solid-state fermentation
Conversion of yellow wine lees into high-protein yeast culture by solid-state fermentation
复制标题
黄酒糟固态发酵转化为高蛋白酵母菌
DOI：
10.1080/13102818.2014.962407
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发表时间：
2014-09-03
影响因子：
1.4
通讯作者：
Zhao, Shumiao
中科院分区：
文献类型：
--
作者：
Hu, Yuanliang;Pan, Lina;Zhao, Shumiao
本研究的重点是通过固态发酵（SSF）以黄酒渣为底物生产酵母培养物的可能性。结果表明，通过信号因子试验和正交试验，酵母计数为1.58 × 10(9) CFU/g。发酵后，酵母培养物中淀粉含量从32.2% +/- 0.5%降低到7.5% +/- 0.2%，粗蛋白质和肽含量分别从36.1% +/- 0.8%和3.9% +/- 0.2%提高到48.0% +/- 1.0%和7.2% +/- 0.4%。此外，通过快速蛋白液相色谱（FPLC）检测到大量短肽和游离氨基酸。这些结果表明，黄酒酒糟是生产酵母培养物的合适底物。它可以作为一种生长促进因子，有助于减少动物工业中蛋白质饲料的短缺。本研究为农工废弃物的资源化利用提供了一条新的途径。
This study is focussed on the possibility of producing a yeast culture with yellow wine lees as a substrate by solid-state fermentation (SSF). Results showed that a yeast count of 1.58 x 10(9) CFU/g was achieved by signal factor and orthogonal experiments. After fermentation, the starch content in the yeast culture reduced from 32.2% +/- 0.5% to 7.5% +/- 0.2%, and the contents of crude protein and peptide increased from 36.1% +/- 0.8% to 48.0% +/- 1.0% and 3.9% +/- 0.2% to 7.2% +/- 0.4%, respectively. Additionally, large amounts of short peptides and free amino acids were detected by fast protein liquid chromatography (FPLC). These results suggest that yellow wine lees are a suitable substrate for the production of yeast cultures. It can serve as a growth-promoting factor and help reduce the shortage of protein feed in the animal industry. This research provides a potential way for the utilization of agro-industrial residues.