Valorization of bakery waste for biocolorant and enzyme production by Monascus purpureus
Valorization of bakery waste for biocolorant and enzyme production by Monascus purpureus
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DOI：
10.1016/j.jbiotec.2016.05.003
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发表时间：
2016-08-10
影响因子：
4.1
通讯作者：
Lin, Carol Sze Ki
中科院分区：
文献类型：
--
作者：
Haque, Md Ariful;Kachrimanidou, Vasiliki;Lin, Carol Sze Ki
提出了一种利用面包废弃物作为营养源，利用紫红红单孢菌发酵生产生物色素的设想。建议的构思提供了一个创新的方法，建立一个系统或方法，以减少香港或其他国家所遇到的烘焙废物问题。以面包房废弃物为原料，采用深层发酵法和固态发酵法对紫球藻进行发酵，制备具有应用前景的生物色素。研究了利用泡盛曲霉和黑曲霉水解烘焙废弃物的水解液发酵生产色素的可行性。从焙烤废弃物水解液实验的初步数据表明，获得最高的色素产量（约24 Au/g葡萄糖）与焙烤废弃物水解液中含有5 g/L的初始葡萄糖。固态发酵研究的结果表明，在30 ℃孵育温度下，在初始水分含量分别为55%和65%时，获得的葡糖淀粉酶和蛋白酶的最高活性分别为8 U/g和117 U/g。这项研究的结果表明，Monasterpurpureus构成了一个很有前途的主机生物着色剂和酶的生产使用回收糖和氨基酸的面包店废物。(C)2016爱思唯尔B. V.保留所有权利。
A concept of utilizing bakery waste as a nutrient source for the fermentative production of bio-colorant by Monasucus purpureus has been developed. The proposed ideas provide an innovative approach to establish a system or method to reduce the bakery waste problem encountered by Hong Kong or other countries. Bakery waste collected from bakery store was used in submerged and solid-state fermentation of Monascus purpureus to produce bio-colorant, which could potentially be applied in food and textile industries. The feasibility of utilizing bakery waste hydrolysate deriving from hydrolytic reactions by Aspergillus awamori and Aspergillus oryzae for fermentative pigment production was investigated. Preliminary data from bakery waste hydrolysate experiment presented that the highest pigment yield (about 24 AU/g glucose) was obtained with bakery waste hydrolysate containing 5 g/L initial glucose. Results from the solid state fermentation studies presented that the highest activity of glucoamylase and protease achieved was 8 U/g and 117 U/g respectively, at an initial moisture content of 55% and 65% respectively at 30 degrees C incubation temperature. The outcome from this study demonstrated that Monascus purpureus constitutes a promising host for bio-colorant and enzyme production using recovered sugars and amino acids from bakery waste. (C) 2016 Elsevier B.V. All rights reserved.