Làm giàu protein của bã sắn bằng đường hóa và lên men đồng thời

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Tác giả: Thu Hương Dương, Thị Huyền Trang Ngô, Thị Nguyệt Nguyễn, Kim Đăng Phạm, Hiệp Trần, Văn Hạnh Vũ

Ngôn ngữ: vie

Ký hiệu phân loại: 576 Genetics and evolution

Thông tin xuất bản: Khoa học nông nghiệp việt nam, 2018

Mô tả vật lý: 207-214

Bộ sưu tập: Metadata

ID: 489344

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Chủ đề

Nghiên cứu này được thực hiện nhằm cải thiện chất lượng dinh dưỡng của bã sắn bằng đường hóa và lên men đồng thời. Bã sắn tươi sau khi hòa vào nước với tỷ lệ 30% được đường hóa bằng chế phẩm đa enzyme thô (α-amylase, glucoamylase, cellulase) ở các nồng độ khác nhau (0, 2, 4, 6, 8 và 10%). Kết quả phân tích cho thấy sau 24 giờ bã sắn tươi được đường hoá bằng chế phẩm đa enzyme thô ở nồng độ 8% và 10% có lượng đường khử cao nhất trong khi hàm lượng tinh bột và xơ thô thấp nhất. Quá trình đường hóa và lên men lỏng bã sắn xảy ra đồng thời trong các bình lên men dung tích 3 lít có bổ sung 8% enzyme, 1% (NH4)2SO4 và S. cerevisiae, Lactobacillus sp. và Baciilus sp. (107 cfu/ml mỗi chủng) ở nhiệt độ phòng. Sau 48 giờ lên men, phân tích thành phần dinh dưỡng cho thấy protein thô tăng 7,3 lần, protein thực tăng 5,5 lần so với bã sắn tươi không lên men, đồng thời HCN giảm còn 20,54 mg/kg VCK, lượng axit hữu cơ tăng 5,9 lần, pH 3,7, mùi thơm, chua dịu, không có độc tố aflatoxin.The aim of study was to improve the nutritional quality of cassava residues by simultaneous saccharification and fermentation. Cassava residues were mixed with water at the rate of 30% and saccharification was carried out with crude enzymes (α-amylase, glucoamylase, cellulase) at different concentrations (0, 2, 4, 6, 8, 10%). After 24 hours, at 8 and 10% crude enzymes, the reducing sugar was highest while the starch and crude fiber content were lowest. Simultaneous saccharification and liquid fermentation of cassava residues were conducted in 3L fermenters supplemented with 8% enzyme, 1% (NH4)2SO4 and S. cerevisiae, Lactobacillus sp., and Bacillus sp. (107cfu/ml of each) at room temperature. After 48 hours fermentation the crude protein increased by 7.3 times and real protein increased by 5.5 times compared with unfermented cassava residues, while HCN decreased to 20.54 mg/kg, organic acid increased by 5.9 times, pH value was 3.7. The fermented product had good flavor, slight acidity and no aflatoxin

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