本文通过以玉米碴为原料,酿酒酵母、嗜酸乳杆菌、枯草芽孢杆菌及纳豆芽孢杆菌作发酵剂,以单菌和组合的方式对玉米进行发酵制成玉米粉,采用气相-离子迁移谱(Gas-chromatography ion mobility spectrometry,GCIMS)和气相色谱-质谱联用(Gas...本文通过以玉米碴为原料,酿酒酵母、嗜酸乳杆菌、枯草芽孢杆菌及纳豆芽孢杆菌作发酵剂,以单菌和组合的方式对玉米进行发酵制成玉米粉,采用气相-离子迁移谱(Gas-chromatography ion mobility spectrometry,GCIMS)和气相色谱-质谱联用(Gas Chromatography-Mass Spectrometry,GC-MS)方法对发酵玉米粉的挥发性风味成分进行分析。结果表明,GC-IMS共检出68种风味物质,包括醛类12种、醇类18种、酯类11种、酮类11种以及6种杂环类;根据图谱差异分析发现,发酵后玉米粉风味物质均发生变化,其醇类、酯类和酸类物质含量相对提高。GC-MS共检出59种风味物质,包含13种醛类、12种酯类、15种醇类、7种酸类、6种酮类和7种杂环类物质。两种技术共同检测出29种风味物质,其中正癸醛等10种醛类、5种醇类、2-壬酮、2-庚酮、己酸乙酯、甲酸甲酯、丁酸乙酯及4种酸类物质为发酵玉米粉的主要风味物质。根据香气含量分析,对比未发酵玉米粉,自然发酵水果香含量提高了24.64%,酿酒酵母发酵水果香和酒香含量分别提高了30.05%、85.05%,嗜酸乳杆菌发酵水果甜香和奶油蜂蜜香含量分别提高了36.56%、90.36%,枯草芽孢杆菌和纳豆芽孢杆菌发酵水果甜香花及苦杏仁香含量分别提高了18.05%、15.59%和38.68%、38.02%,组合发酵水果甜香花、草香含量分别提高了53.53%、48.08%,表明经过发酵制得的玉米粉风味独特。展开更多
The expanding field of alternative proteins represents a transformative approach to addressing global food security and sustainability challenges.Among these,fermentation-derived alternative proteins cultivated from m...The expanding field of alternative proteins represents a transformative approach to addressing global food security and sustainability challenges.Among these,fermentation-derived alternative proteins cultivated from microorganisms such as fungi,bacteria,and algae offer a promising avenue for sustainable protein production.This review explores the selection and utilization of raw materials to produce microbial proteins through fermentation processes.Critical raw materials include agricultural byproducts,industrial waste streams,and specifically designed feedstocks,which not only mitigate environmental footprint but also enhance the economic viability of production systems.The utilization of lignocellulosic biomass and molasses has demonstrated considerable promise,attributed to their abundant and renewable nature.The review underscored the necessity of exploring specific areas to enhance the viability of producing microbial protein from diverse raw materials.These areas include improving pre-treatment strategies to enhance substrate suitability for fermentation,optimizing fermentation processes for increased yield and reduced costs,and developing more resilient microorganisms capable of thriving on varied substrates.These strategies are crucial for advancing the production of alternative proteins through fermentation,in addition to raw material selection,which is vital in the scalability and sustainability of alternative protein production through fermentation,emphasizing the need for continued research and innovation in this field.展开更多
基金funded by the Natural Sciences and Engineering Research Council of Canada(NSERC)CREATE Program 554777-2021Training in Advanced Biotechnology for Environmental Sustainability(TABES)James and Joanne Love Chair in Environmental Engineering.
文摘The expanding field of alternative proteins represents a transformative approach to addressing global food security and sustainability challenges.Among these,fermentation-derived alternative proteins cultivated from microorganisms such as fungi,bacteria,and algae offer a promising avenue for sustainable protein production.This review explores the selection and utilization of raw materials to produce microbial proteins through fermentation processes.Critical raw materials include agricultural byproducts,industrial waste streams,and specifically designed feedstocks,which not only mitigate environmental footprint but also enhance the economic viability of production systems.The utilization of lignocellulosic biomass and molasses has demonstrated considerable promise,attributed to their abundant and renewable nature.The review underscored the necessity of exploring specific areas to enhance the viability of producing microbial protein from diverse raw materials.These areas include improving pre-treatment strategies to enhance substrate suitability for fermentation,optimizing fermentation processes for increased yield and reduced costs,and developing more resilient microorganisms capable of thriving on varied substrates.These strategies are crucial for advancing the production of alternative proteins through fermentation,in addition to raw material selection,which is vital in the scalability and sustainability of alternative protein production through fermentation,emphasizing the need for continued research and innovation in this field.
