Penicillium sp. Cis16 improves soluble dietary fiber content in citrus dregs fermentation

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2022-07-03 DOI:10.1080/08905436.2022.2091592

Mingzhe Wang, Wanyi Zhou, Ying Yang, Jianrong Xing, Yuqing Lin

引用次数: 1

Abstract

ABSTRACT Producing dietary fiber products containing soluble dietary fiber (SDF) content higher than 30% that is both physiologically beneficial and nutritionally balanced is challenging. A filamentous fungus from moldy citrus fruit was previously isolated and identified as Penicillium sp. Cis16 whose fermentation broth confirmed to have no acute toxicity in this study. Initial experiments showed that the isolate yielded higher SDF and total dietary fiber (TDF) than that of Trichoderma viride (P < .01), a fungus commonly used to decompose plant fiber, indicating that the strain can be used to ferment citrus dregs producing SDF. Optimal fermentation conditions for the isolate were determined and comprised of solid seed amplification mode, 2:1 ratio of peels to pomace, fermentation temperature of 28°C, and fermentation time of 3 days. The SDF yields improved from 6.77% to 36.56%. These results demonstrated that Penicillium sp. Cis16 fermentation was good to produce balanced dietary fiber containing higher SDF levels.

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青霉sp. Cis16提高柑橘渣发酵过程中可溶性膳食纤维含量

摘要生产可溶性膳食纤维（SDF）含量高于30%、生理有益且营养均衡的膳食纤维产品具有挑战性。从发霉的柑橘果实中分离出一种丝状真菌，经鉴定为青霉菌属Cis16，其发酵液在本研究中被证实没有急性毒性。初步实验表明，该菌株比绿色木霉（一种常用于分解植物纤维的真菌）产生更高的SDF和总膳食纤维（TDF）（P＜0.01），表明该菌株可用于发酵产生SDF的柑橘渣。确定了该分离物的最佳发酵条件，包括固体种子扩增模式、果皮与渣的比例为2:1、发酵温度为28°C、发酵时间为3天。SDF产量从6.77%提高到36.56%。这些结果表明，青霉菌Cis16发酵有利于生产含较高SDF水平的平衡膳食纤维。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.

文献相关原料

公司名称	产品信息	采购帮参考价格
上海源叶	Standard rutin	￥100.00~￥100.00