摘要
【目的】确定通过黑曲霉(Aspergillus niger,A.niger)FS10进行固态发酵来脱除喷浆玉米皮中玉米赤霉烯酮(zearalenone,ZEN)的最佳发酵条件。【方法】以ZEN脱除率为指标,通过单因素试验和响应面法,对发酵过程中的主要影响因素(接种体积质量比、发酵温度、发酵时间、料液比)进行优化,并比较了最优发酵条件下,喷浆玉米皮在固态发酵前后的主要营养物质的质量分数变化。【结果】黑曲霉FS10脱除喷浆玉米皮中ZEN的最优发酵条件为接种体积质量比120μL∶1 g、发酵温度26℃、发酵时间5.5 d、料液比1 g∶1.4 mL。在该条件下,黑曲霉菌株对喷浆玉米皮中ZEN的脱除率达(70.04±1.88)%。且相较于发酵前,发酵后的喷浆玉米皮中粗蛋白质质量分数从(19.92±0.20)%提升至(21.94±0.42)%,总氨基酸质量分数从(16.240±0.165)%提升至(18.510±0.034)%。【结论】黑曲霉FS10不仅能高效脱除喷浆玉米皮中的ZEN,还能提升喷浆玉米皮作为动物饲料的营养价值。该研究为受ZEN污染的喷浆玉米皮的合理利用和充分开发提供了理论依据。
[Objective]This study aims to determine the optimal solid-state fermentation conditions for the removal of zearalenone(ZEN)from corn gluten feed by Aspergillus niger(A.niger)FS10.[Method]With the removal rate of ZEN as the indicator,single-factor experiments and response surface method were employed to optimize the key fermentation parameters(inoculation volume-to-mass ratio,fermentation temperature,fermentation duration,and solid-to-liquid ratio).Furthermore,changes in mass fractions of key nutritional components in corn gluten feed before and after solid-state fermentation under the optimal conditions were analyzed.[Result]The optimal fermentation conditions were established as follows:an inoculation volume-tomass ratio of 120μL∶1 g,a fermentation temperature of 26℃,fermentation duration of 5.5 d,and a solid-toliquid ratio of 1 g∶1.4 mL.Under these conditions,the removal rate of ZEN reached(70.04±1.88)%.The mass fraction of crude protein in corn gluten feed increased from(19.92±0.20)%before fermentation to(21.94±0.42)%after fermentation,while the mass fraction of total amino acids rose from(16.240±0.165)%to(18.510±0.034)%.[Conclusion]A.niger FS10 not only efficiently removes ZEN from corn gluten feed but also enhances its nutritional value as animal feed.The findings provide a scientific basis for the sustainable utilization and exploitation of corn gluten feed despite ZEN contamination.
作者
吴梦影
杨阳
王进瑶
叶永丽
盛利娜
纪剑
孙秀兰
WU Mengying;YANG Yang;WANG Jinyao;YE Yongli;SHENG Li’na;JI Jian;SUN Xiulan(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Institute of Future Food Technology,JITRI,Wuxi 214200,China)
出处
《食品与生物技术学报》
北大核心
2025年第9期40-50,共11页
Journal of Food Science and Biotechnology
基金
国家“十四五”重点研发计划项目(2022YFF1100703)。
