强化微生物固态厌氧发酵对烟梗细胞壁组分的影响研究

杨旭; 魏涛; 张志平; 宋丽丽; 王光路; 马歌丽

doi:10.12187/2020.06.005

CN 41-1437/TS ISSN 2096-1553

杨旭 , 魏涛 , 张志平 , 宋丽丽 , 王光路 , 马歌丽

杨旭, 魏涛, 张志平, 等. 强化微生物固态厌氧发酵对烟梗细胞壁组分的影响研究[J]. 轻工学报, 2020, 35(6): 35-40. doi: 10.12187/2020.06.005

引用本文: 杨旭, 魏涛, 张志平, 等. 强化微生物固态厌氧发酵对烟梗细胞壁组分的影响研究[J]. 轻工学报, 2020, 35(6): 35-40. doi: 10.12187/2020.06.005

YANG Xu, WEI Tao, ZHANG Zhiping, et al. Effect of enhanced microbial solid-state anaerobic fermentation on cell wall composition of tobacco stem[J]. Journal of Light Industry, 2020, 35(6): 35-40. doi: 10.12187/2020.06.005

Citation: YANG Xu, WEI Tao, ZHANG Zhiping, et al. Effect of enhanced microbial solid-state anaerobic fermentation on cell wall composition of tobacco stem[J]. Journal of Light Industry, 2020, 35(6): 35-40. doi: 10.12187/2020.06.005

强化微生物固态厌氧发酵对烟梗细胞壁组分的影响研究

1. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001;
2. 郑州市代谢工程和系统生物学重点实验室, 河南郑州 450001

作者简介: 杨旭(1982-),男,河南省信阳市人,郑州轻工业大学讲师,博士,主要研究方向为食品生物技术.;

基金项目: 国家自然科学基金项目（21706244）；河南省高等学校重点科研项目（20B416003）；郑州轻工业大学博士科研启动基金项目（0123-13501050066）
中图分类号: TS41

Effect of enhanced microbial solid-state anaerobic fermentation on cell wall composition of tobacco stem

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Zhengzhou Key Laboratory of Metabolic Engineering and System Biology, Zhengzhou 450001, China
Received Date: 2020-04-21

CLC number: TS41

摘要: 以烟梗为原料，通过强化微生物固态厌氧发酵方式，研究不同微生物（乳酸菌RG、乳酸菌MSA、乳酸菌FL、芽孢杆菌KC、芽孢杆菌ND、芽孢杆菌JD）对烟梗pH值和细胞壁组分（果胶、纤维素、半纤维素和木质素）的影响.结果表明：固态厌氧发酵可不同程度地降低烟梗pH值，其中，乳酸菌发酵烟梗的pH值由6.05降至4.50~4.60之间；发酵4 d后，乳酸菌RG对果胶的降解效果最明显，果胶降解率可达87.75%；乳酸菌MAS对纤维素的降解效果最明显，纤维素质量分数由20.83%降至15.90%；芽孢杆菌JD有较好的分解木质素和半纤维素作用，木质素和半纤维素质量分数分别由10.91%和10.66%降至5.55%和7.40%.
- 烟梗 /
- 固态厌氧发酵 /
- 细胞壁 /
- 果胶
Abstract: The effect of different microorganisms (lactic acid bacteria RG,lactic acid bacteria MSA,lactic acid bacteria FL,Bacillus KC,Bacillus ND,Bacillus JD) on the pH value and cell wall components (pectin,cellulose,hemicellulose and lignin) of tobacco stem was studied by enhancing the solid-state anaerobic fermentation of tobacco stem.The results showed that solid-state anaerobic fermentation could reduce the pH value of tobacco stem to varying degrees,and the pH value of tobacco stem fermented by lactic acid bacteria was reduced from 6.05 to 4.50~4.60.After 4 days of fermentation,the degradation effect of lactic acid bacteria RG on pectin degradation was the most obvious and the degradation rate of pectin in tobacco stem reached 87.75%.The degradation effect of lactic acid bacteria MAS on cellulose was the most obvious and the cellulose quality score decreased from 20.83% to 15.90%.Bacillus JD had better lignin and hemicellulose decomposition effect and the quality score of lignin and hemicellulose decreased from 10.91% and 10.66% to 5.55% and 7.40%,respectively.
- tobacco stem /
- solid-state anaerobic fermentation /
- cell wall /
- pectin
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沈阳化工大学材料科学与工程学院沈阳 110142

杨旭, 魏涛, 张志平, 等. 强化微生物固态厌氧发酵对烟梗细胞壁组分的影响研究[J]. 轻工学报, 2020, 35(6): 35-40. doi: 10.12187/2020.06.005

引用本文: 杨旭, 魏涛, 张志平, 等. 强化微生物固态厌氧发酵对烟梗细胞壁组分的影响研究[J]. 轻工学报, 2020, 35(6): 35-40. doi: 10.12187/2020.06.005

强化微生物固态厌氧发酵对烟梗细胞壁组分的影响研究

作者简介:杨旭(1982-),男,河南省信阳市人,郑州轻工业大学讲师,博士,主要研究方向为食品生物技术.

1. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001;
2. 郑州市代谢工程和系统生物学重点实验室, 河南郑州 450001

收稿日期: 2020-04-21

基金项目: 国家自然科学基金项目（21706244）；河南省高等学校重点科研项目（20B416003）；郑州轻工业大学博士科研启动基金项目（0123-13501050066）

关键词:

摘要: 以烟梗为原料，通过强化微生物固态厌氧发酵方式，研究不同微生物（乳酸菌RG、乳酸菌MSA、乳酸菌FL、芽孢杆菌KC、芽孢杆菌ND、芽孢杆菌JD）对烟梗pH值和细胞壁组分（果胶、纤维素、半纤维素和木质素）的影响.结果表明：固态厌氧发酵可不同程度地降低烟梗pH值，其中，乳酸菌发酵烟梗的pH值由6.05降至4.50~4.60之间；发酵4 d后，乳酸菌RG对果胶的降解效果最明显，果胶降解率可达87.75%；乳酸菌MAS对纤维素的降解效果最明显，纤维素质量分数由20.83%降至15.90%；芽孢杆菌JD有较好的分解木质素和半纤维素作用，木质素和半纤维素质量分数分别由10.91%和10.66%降至5.55%和7.40%.

English Abstract

Effect of enhanced microbial solid-state anaerobic fermentation on cell wall composition of tobacco stem

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Zhengzhou Key Laboratory of Metabolic Engineering and System Biology, Zhengzhou 450001, China

Received Date: 2020-04-21

Abstract: The effect of different microorganisms (lactic acid bacteria RG,lactic acid bacteria MSA,lactic acid bacteria FL,Bacillus KC,Bacillus ND,Bacillus JD) on the pH value and cell wall components (pectin,cellulose,hemicellulose and lignin) of tobacco stem was studied by enhancing the solid-state anaerobic fermentation of tobacco stem.The results showed that solid-state anaerobic fermentation could reduce the pH value of tobacco stem to varying degrees,and the pH value of tobacco stem fermented by lactic acid bacteria was reduced from 6.05 to 4.50~4.60.After 4 days of fermentation,the degradation effect of lactic acid bacteria RG on pectin degradation was the most obvious and the degradation rate of pectin in tobacco stem reached 87.75%.The degradation effect of lactic acid bacteria MAS on cellulose was the most obvious and the cellulose quality score decreased from 20.83% to 15.90%.Bacillus JD had better lignin and hemicellulose decomposition effect and the quality score of lignin and hemicellulose decreased from 10.91% and 10.66% to 5.55% and 7.40%,respectively.

参考文献 (16)