Carotenoids production by the solid-state fermentation of yam peel using mixed strains

YANG Ting-ting; JIANG Hai-wei; HE Yu-shan; DENG Ze-yuan; LIU Rong; LI Jing

doi:10.13386/j.issn1002-0306.2014.07.013

YANG Ting-ting, JIANG Hai-wei, HE Yu-shan, DENG Ze-yuan, LIU Rong, LI Jing. Carotenoids production by the solid-state fermentation of yam peel using mixed strains[J]. Science and Technology of Food Industry, 2014, (07): 236-239. DOI: 10.13386/j.issn1002-0306.2014.07.013

Citation:

Carotenoids production by the solid-state fermentation of yam peel using mixed strains

Graphical Abstract

Abstract

Abstract

With the yam peel from Ruichang, Jiangxi province as the main raw material, the technology of solid-state fermentation was studied using Neurospora crassa and Lactobacillus Plantarum. The optimal fermentation conditions for producing carotenoids gained by single factor test and orthogonal test were as follows:solid-liquid ratio 1∶1, fermentation time 60h, L. plantarum inoculum size 10% and N. crassa inoculum size 5%. Under this condition, the yield of carotenoids was ( 179.22 ± 1.44) μg /g culture.

FullText(HTML)

References (19)

Supplements (0)

Cited By

Science and Technology of Food Industry

Carotenoids production by the solid-state fermentation of yam peel using mixed strains

Abstract

Catalog

Export File

Citation

Format

Content