利用冠状Eurotium固态发酵提高银杏种子粉品质,开发高价值银杏种子产品

IF 20.2 Q1 MATERIALS SCIENCE, PAPER & WOOD Journal of Bioresources and Bioproducts Pub Date : 2022-05-01 DOI:10.1016/j.jobab.2021.10.002
Minmin Zou , Jiarui Cao , Wen Zhang , Chao Tang , Fuliang Cao , Erzheng Su
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引用次数: 6

摘要

本研究探讨了冠状Eurotium cristatum固态发酵银杏种子粉开发高价值银杏种子产品的可行性。最佳发酵培养基为10 g 40目银杏种子粉,装于100ml Erlenmeyer烧瓶中,含水量为50% (w/w), MgSO4为4% (w/w), KH2PO4为5% (w/w)。最佳发酵条件为pH 5.0,接种量2 × 108 CFU/g,每2天补加3 mL灭菌水,发酵4天。经发酵后,冠状芽孢杆菌孢子数提高约36倍,洛伐他汀产量达到(54.10±0.16)µg/g。发酵银杏籽粉的抗氧化活性也得到明显增强,有助于消除正常代谢过程中产生的多余自由基。游离氨基酸含量提高82.32%。除糖有一定程度的消耗外,其余营养和功能成分均保存完好,有害银杏酸含量降低44.97%。发酵后的银杏籽粉具有较好的消化率和宜人的橙味。综上所述,利用冠状芽孢杆菌对银杏种子进行固态发酵,可显著提高银杏种子粉的质量,为银杏种子的功能性应用开辟了一条有前景的途径。
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Improvement of quality of Ginkgo biloba seeds powder by solid-state fermentation with Eurotium cristatum for developing high-value ginkgo seeds products

In this study, we investigated the feasibility of Ginkgo biloba seeds powder by solid-state fermentation with Eurotium cristatum for developing high-value ginkgo seeds products. The optimum fermentation medium was consisted of 10 g of 40-mesh ginkgo seeds powder loaded in 100 mL Erlenmeyer flask with 50% (w/w) of water content, 4% (w/w) of MgSO4 and 5% (w/w) of KH2PO4 addition. The optimum fermentation conditions were pH 5.0, 2 × 108 CFU/g of inoculum size, 3 mL of sterilized water supplemented every two days during the four days of fermentation. Through fermentation, the spore number of E. cristatum was improved by about 36 times with the production of lovastatin reaching (54.10±0.16) µg/g. The antioxidant activity of fermented ginkgo seeds powder also got obvious enhancement, which could help eliminate excess free radicals produced by normal metabolism. The content of free amino acids increased by 82.32%. Except that the sugar was consumed in some degree, the other nutritional and functional components were well preserved while the content of detrimental ginkgolic acids was reduced by 44.97%. In addition, fermented ginkgo seeds powder possessed better digestibility and showed pleasant orange-like smelling. In conclusion, the quality of ginkgo seeds powder was remarkably improved through solid-state fermentation by using E. cristatum, which could be a promising way for functional applications of ginkgo seeds.

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来源期刊
Journal of Bioresources and Bioproducts
Journal of Bioresources and Bioproducts Agricultural and Biological Sciences-Forestry
CiteScore
39.30
自引率
0.00%
发文量
38
审稿时长
12 weeks
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