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食品与发酵工业  2021, Vol. 47 Issue (16): 141-146    DOI: 10.13995/j.cnki.11-1802/ts.026526
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
茯茶“金花”菌发酵豆粕转化大豆异黄酮苷元的研究
上官修蕾, 顾秋亚, 余晓斌*
(江南大学 生物工程学院,工业生物技术教育部重点实验室(江南大学),江苏 无锡,214122)
Transformation of soybean isoflavone aglycones from soybean meal fermented by Aspergillus chevalieri JH-4 of Fu tea
SHANGGUAN Xiulei, GU Qiuya, YU Xiaobin*
(School of Biotechnology, Jiangnan University, The Key Laboratory of Industrial Biotechnology, Ministry of Education (Jiangnan University), Wuxi 214122, China)
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摘要 研究了分离自安化茯茶的不同“金花”菌对豆粕中大豆异黄酮糖苷的转化能力,采用高效液相色谱法测定发酵豆粕中大豆异黄酮糖苷以及苷元含量,以此为指标,结合糖苷转化率筛选出1株最优转化菌株谢瓦曲霉JH-4,并对菌株谢瓦曲霉JH-4液态发酵豆粕产大豆异黄酮苷元的条件进行了研究。结果表明,最适发酵条件为:豆粕添加量12%(质量分数),接种量8%,发酵温度30 ℃,发酵时间72 h。在此条件下大豆苷转化率为91.40%,染料木苷转化率为99.58%,大豆素从35.75 μg/mL增至292.94 μg/mL,染料木素从30.58 μg/mL增至309.82 μg/mL,分别比发酵前提高8.19和10.13倍。
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上官修蕾
顾秋亚
余晓斌
关键词:  大豆异黄酮苷元  微生物转化  茯茶  金花菌    
Abstract: In this study, the ability of different "Jinhua" strains isolated from Anhua Fu tea to transform soybean isoflavone glycosides in soybean meal was investigated. The content of soybean isoflavone glycosides and aglycones in fermented soybean meal was determined by high-performance liquid chromatography. The optimal transforming strain, Aspergillus chevalieri JH-4, was selected based on the glycoside conversion ratio and aglycones content. The conditions of soybean meal fermentation for soybean isoflavone aglycone by A. chevalieri JH-4 were studied. The optimum fermentation conditions were as follows: substrate mass concentration 12%, inoculum volume 8%, 30 ℃, fermentation time 72 h. Under these conditions, the transformation ratio of daidzin was 91.40%, and the transformation ratio of genistin was 99.58%, the content of daidzein increased to 292.94 μg/mL, and the content of genistein increased to 309.82 μg/mL, which were 8.19 and 10.13 times higher than those before fermentation.
Key words:  isoflavone aglycones    microbial transformation    Fu tea    “Jinhua”fungi
收稿日期:  2020-12-22      修回日期:  2021-02-25                发布日期:  2021-09-10      期的出版日期:  2021-08-25
基金资助: 国家轻工技术与工程一流学科自主课题资助(LITE2018-11)
作者简介:  硕士研究生(余晓斌教授为通讯作者,E-mail:xbyu@jiangnan.edu.cn)
引用本文:    
上官修蕾,顾秋亚,余晓斌. 茯茶“金花”菌发酵豆粕转化大豆异黄酮苷元的研究[J]. 食品与发酵工业, 2021, 47(16): 141-146.
SHANGGUAN Xiulei,GU Qiuya,YU Xiaobin. Transformation of soybean isoflavone aglycones from soybean meal fermented by Aspergillus chevalieri JH-4 of Fu tea[J]. Food and Fermentation Industries, 2021, 47(16): 141-146.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026526  或          http://sf1970.cnif.cn/CN/Y2021/V47/I16/141
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